臺灣博碩士論文加值系統

洛神葵豔麗的紅色係以花青素為主，然其色素很不穩定，容易失去
豔麗的紅色，故一般學者對洛神葵的研究，多以色澤為探討重點。但是對
於洛神葵特殊風味或揮短桲痔w的相關報告則不多見。只有Jirovetz
等(1992)曾對洛神葵種子油脂中的揮發性成分物質作過鑑定分析。由於洛
神葵在進行加工或熱風乾燥時，能散發出濃郁的香味，卻在洛真掑u製品
中缺乏獨特的香氣。因此若能設法萃取出其主要揮發性成分加以鑑定，並
找出具代表性之揮發性成分，未來再設法合成或調製、回添，當有助於其
商品價值的提升。在不同溫度(25℃冷風、50℃、75℃及85℃熱風) 乾燥
之乾燥洛神葵，以蒸氣蒸餾溶劑萃取(L-N裝置)及短徑熱脫附系統(TD-3裝
置)萃取其揮發性成分，再以GC及GC-MS分析鑑定。結果L-N萃取方式鑑定
出37個成分，TD-3萃取方式則可鑑定出43個成分，並依其來源可大致分為
脂肪酸衍生物、糖類衍生物、酚類衍生物、terpene化合物等四大類。其
中脂肪酸衍生物以直鏈六碳之醛、醇為主，糖類衍生物以furfural為主，
酚類衍生物以丁香酚為主，terpene化合物以linalool，limonene，
linalool oxide及α-terpineol為主。在直鏈六碳醛、醇類及terpene化
合物中的linalool及limonene等成分，以TD-3萃取方式所得揮發性成分比
例較L-N方式高；而furfural及其他terpene類如linalool oxide、α-
terpineol及eugenol等則以L-N萃取方式所得之成分比例比TD-3萃取方式
為高。在比較不同溫度乾燥的洛神葵揮發性成分，脂肪酸衍生物方面，未
乾燥之洛神葵樣品其含量高於乾燥洛神葵樣品；furfural的含量以乾燥洛
神葵中含量較高於，並且隨著樣品乾燥溫度之提升furfural的含量也之增
加。而terpene類中的linalool及limonene則隨乾燥溫度的上升而減少。
酚類衍生物的丁香酚在不同溫度乾燥之洛神葵樣品及未乾燥洛神葵樣品中
其含量並沒有太大之異。這些鑑定出之揮發性成分，經主成分分析法分析
，其結果在L-N萃取方式部分，第一主成分正相為terpene類成分為主，負
相為furfural及5-methyl-2-furaldehyde；第二主成分正相部分為
linalool及octanal等成分，負相則為hexanol成分。TD-3萃取方式部分，
第一主成分正相以terpene類為主，負相為furfural；第二主成分正相則
是以limonene、linalool及hexanal等成分為主，而第一、二主成分之負
相交集部分則分佈有furfural。主要參考文獻： 1 蔡碧仁。1995。洛神
葵在採收後處理、乾燥加工及貯存期間褐變之探討。國立中興大學食品科
學研究所博士論文。 2 Belitz, H.-D. and Grosch, W. 1986Food
Chemistry. Translation by Hadziyev, D. Offsetprinting :
Saladruck,Berlin. Chap. 4 : 201-256. Chap 22 : 712. Chap. 20 :
644-680. 3 Jirovetz,L.,Jager, W., Remberg, G., Espinosa-
Gonzalez, J., Morales, R., Woidich, A. andNikiforov, A. 1992
Analysis of the volatiles in the Seed Oil of Hibiscussabdariffa
(Malvaceae) by Means of GC-MS and GC-FTIR. J. Agric. Food Chem.
40: 1186-1187. 4 Luning, P.A., Carey, A.T., Roozen, J.P. and
Wichers, H.J. 1995 Characterization and Occurrence of
Lipoxygenase in Bell Peppers at DifferentRipening Stages in
Relation to the Formation of Volatile Flavor Compounds. J.
Agric. Food Chem. 43 : 1493-1500. 5 Nickerson, G.B. and Likens,
S.T. 1966 GasChromatographic Evidence for The Occurrence of Hop
Oil Components in Beer. J.Chromatog. 21 : 1-5. 6 Olias, J. M.,
Perez, A. G., Rios, J. J., and Sanz, L.C. 1993 Aroma of Virgin
Olive Oil : Biogenesis of the "Green" Odor Notes. J.Agric. Food
Chem. 41 : 2368-2373. 7 Vallejo-Cordoba, B. and Nakai, S.
1994Keeping-Quality Assessment of Pasteurized Milk by
Multivariate Analysis ofDynamic Headspace Gas Chromatorgraphic
Data. 1. Shelf-Life Prediction byPrincipal Component Regression.
J. Agric. Food Chem. 42, 989-993.

Abstract Liken-Nickerson steam distillation (L-N) and short
path thermal desorption system (TD-3) were used to extract the
volatiles of roselle dried by different temperature, including
cold-air dried (25℃) and hot-air dried (50℃, 75℃and 85℃).
Volatiles were analyzed and identified by GC and GC-MS. At least
37 and 43 compounds were characterized by L-N and TD-3 methods,
respectively and were classified into four groups: fatty acid
derivatives, sugar derivatives, phenolic derivatives and terpene
components. As compared with L-N extraction, volatiles
extracted by TD-3 apparently had more quantity in compounds of
the aliphatic C6 components (hexanal, (E)-2-hexenal etc.) and
terpene (especially in linalool and limonene). But thermal
generated volatile such as furfural, terpene derivatives(
linalool oxide, α-terpineol) and eugenol, has much less amount
in comparison. Volatiles gave different tendency in the
samples dried by different temperature. In the undried sample,
the quantity of fatty acid derivatives were much higher when
compared with the dried ones. Furfural (sugar derivatives)
increased with increasing drying temperature, while linalool and
limonene (terpene components) decreased. No obvious change in
eugenol (phenolic derivatives) from all samples was found.
All the volatiles were further analyzed by principal component
analysis (PCA) to elucidate the causative compound of the
volatiles in roselle. Along the positive and negative directions
of the factor 1 axis were terpene and sugar derivatives
(furfural), respectively. Therefore, roselle volatile might come
from a combination of volatiles mainly with terpene and sugar
derivatives.