臺灣博碩士論文加值系統

甜馬郁蘭 (Origanum majorana L. syn. Majorana hortensis Moench) 為唇形花科(Labiatae)奧勒岡屬(Origanum)之多年生草本，原產地中海型芳香植物，其精油具有抗氧化的功能性，可減輕皮膚老化，廣泛應用於香水及化粧品作為抗菌性之功效。因此，除可作香精利用外，亦使用在烘培商品、加工蔬菜、佐料、湯、點心和食物。
甜馬郁蘭在屏東地區以秋季及早春種植，冬季收穫之品質最佳。夏季生長不良，以遮雨篷生長較露地佳。2005年調查5月至9月雨量，多集中夏季占全年81%，其中6至7月平均降雨量為1650 mm-1092 mm，秋季10月開始至翌年4月平均降雨量較少，但日照充足。而遮雨篷生長平均株高、葉寬及葉數比露地栽培較佳。葉綠素總量，在秋~冬季之含量均高於其他季節。夏季修剪過後仍生長不良，受到氣候影響為主要因素，由春~夏季葉綠素總量以遮雨篷較露地為高。
為了了解甜馬郁蘭精油形成的機制，本研究以徒手切片法觀察，及採用新鮮之材料，埋臘切片法做比較。並利用光學顯微鏡觀察。結果顯示，並以徒手切片法，觀察到多處可能具有芳香油成分之組織，初步判斷存在植物的油腺或腺毛中或充塞於葉表的空腔中。然後，再以掃描式電子顯微鏡觀察，發現葉片油腺分布量為3-4個/mm2，腺毛直徑大小為70μm，是主要精油蓄積的器官，並存在於表皮外層位置，而油腺、腺毛器官及葉表的空腔中亦觀察到油狀物質，前二者推測為精油形成器官。
精油成分以氣相層析儀及質譜儀定性，其主要成分為松節油-4-醇含量佔25.09%、順式-側柏烯水化合物次之，佔15.88%，反式側柏烯水合物含量佔9.26%，其它低於4%。甜馬郁蘭與奧勒岡香味相近，但後者主要成分為百里香酚、香旱芹酚與前者不同。
甜馬郁蘭精油抗氧化之測試，以DPPH清除自由基能力、總酚類化合物含量及過氧化價測定，以甲醇萃取液濃度在0.2 mg/ml、0.1 mg/ml之DPPH清除自由基效率，與BHA有相同的DPPH清除自由基效率；以取1 mg/ml甲醇萃取液之總酚類化合物含量變化，以遮雨篷生長及露地性甜馬郁蘭之總酚類化合物含量高。也證實使用天然的抗氧化劑可取代人工合成之抗氧化劑。
香氣成分之測定，利用上部空間法及固相萃取法，其主要成分為γ-松節油烯及側柏烯。香味屬性官能品評，以4%甜馬郁蘭精油之甲醇溶液進行，精油香氣強度屬於稍「強烈」、香氣感覺屬「愉快」，香味官能品評具有類似「薄荷般」、「香草」及「樟腦」之味道，適合為香水原料。

Sweet marjoram (or marjoram) (Origanum majorana L. syn. Majorana hortensis Moench) Labiatae, is a herbaceous perennial plant of Origanum genus and originated in the Mediterranean. The antioxidant ability of the essential oils of sweet marjoram is excellent material to reduce skin ageing, and widely used in perfumery and as cosmetic for its antimicrobial properties. Besides as a spice, sweet marjoram’s volatile aromatic compounds are also used in the food industry as a flavoring, in baked goods, processed vegetables, condiments, soups, snack and other foods.
The best quality of sweet marjoram is grown in the autumn and harvested in the winter. The growth expressed as chlorophyll content, plant height, leaf width and leaf number in these seasons are more than in other seasons, and the growth of stem is faster as well. In summer, its growth was slower even after pruning. Root rot induced by flooding is the main reason. The rainfall in summer accounts for 81% from May to September in 2005. Chlorophyll contents of sweet marjoram that grew in the shading house are higher than in the outdoor.
The research about growing conditions and suitable locations of essential oils plant is very few in Taiwan. Artificial section was used to compare with fresh material by Paraffin method and observed by Light microscopy. Artificial sectioning allows more locations of essential oils observed within the secretor cells. Initial observations show that essential oils exist in glandular hairs and oil glands or within the cavities of the leaf surface. In order to understand the storage and forming processes of essential oils of sweet marjoram, further study used Scanning electron microscopy to observe the structure and site of essential oils. Results showed that the main storage organs are oil glandular hairs that are located in the field of epidermis. The glandular hair diameter size was 70 μm, and the distribution of oil peltate trichomes on the leaf surface were 3-4 per/mm2. The oil glands and gland organs are the essential oil forming organs.
Gas chromatography and Mass spectrometer were used to determine qualitative analysis of the essential oil components. The main components are Terpinen-4-ol (25.09%), cis-Sabinene hydrate (15.88%), and other compo- unds in concentrations less than 4%. The fragrance is the same as Origanum vulgare L., but the main components of essential oils of Origanum vulgare are Thymol and Carvacrol.
Antioxidant activity test was determined by free radicals activity reduced by DPPH contents of total phenolic compound and peroxide value. It is using 0.2 mg/ml and 0.1 mg/ml Methyl Alcohol extract to reduce free radicals activity, and the reducing efficiency is the same as using BHA. Using Methyl Alcohol extract to obtain 1 mg/ml Total phenolics compound, the contents of sweet marjoram are higher. The study proves that natural antioxidants can replace synthesized products.
Using headspace and solid phase micro-extraction holder methods to test the components of odors. The main components are γ-Terpinene and Sabinene. Finally, this study used sensory evaluation was conducted by 4% Sweet marjoram essential oil with Methyl Alcohol. The results showed that the intensity of the odor was “mild strong”, and the feeling the odor was “happiness”. Tests showed that the smell of essential oil was similar to mint, vanilla or camphor, therefore sweet marjoram essential oil can be used to make perfume.

摘 要 I
Abstract III
誌 謝 VI
目 錄 VII
圖表目錄 XII

壹、前言 1
貳、文獻回顧 4
一、甜馬郁蘭草之介紹 4
(一) 奧勒岡屬的栽培歷史 4
(二) 奧勒岡屬的品種差異 5
1. 奧勒岡類 5
2. 甜馬郁蘭類 6
3. 觀賞類 6
(三) 奧勒岡屬夏季栽培管理 8
(四) 甜馬郁蘭精油吸收方式 8
1. 經口吸收 8
2. 經皮吸收 8
3. 經鼻吸入 8
二、各種植物精油存在位置之研究 10
(一) 光學顯微鏡(Light microscope，LM) 10
(二) 掃描式電子顯微鏡(Scanning electron microscope，SEM) 11
(三) 腺毛種類與位置 13
三、甜馬郁蘭主要成分為萜類化合物 16
(一) 萜類化合物的分類與分布 17
(二) 萜類化合物的生物合成 18
(三) 萜類化合物為甜馬郁蘭精油主要成分結構式 18
1. 甜馬郁蘭精油主要化合物 18
2. 不同Origanum種類的主要化合物 19
3. 不同國家甜馬郁蘭精油主要成分差異 20
(四) 甜馬郁蘭精油萃取方式之比較 22
1. 脂萃法 22
2. 有機溶劑萃取 22
3. 水蒸氣蒸餾法 23
4. 冷壓法 23
5. 超臨界流體萃取法 23
6. Soxhlet循環萃取法 24
7. 減壓蒸餾裝置 24
(五) 甜馬郁蘭精油分析方法 29
四、甜馬郁蘭精油抗氧化與抗菌性的功能性 31
五、甜馬郁蘭香味之感官分析調查 33
六、甜馬郁蘭之功效 34
參、材料與方法 35
一、不同時期之甜馬郁蘭生育調查 35
(一) 試驗材料 35
1. 植物材料 35
2. 栽培設備 35
3. 儀器設備 35
4. 藥品 35
(二) 試驗方法 35
1. 遮雨篷栽培及露天栽培之生育調查 35
2. 生育調查方法 36
3. 葉綠素含量測定 36
二、觀察甜馬郁蘭精油存在位置及精油形成途徑 39
(一) 試驗材料 39
1. 植物材料 39
2. 儀器設備 39
3. 藥品 39
(二) 試驗方法 39
1. 徒手切片法觀察 39
2. 石蠟切片法 41
3. 掃描式電子顯微鏡觀察法 43
三、甜馬郁蘭精油定性及定量 46
(一) 試驗材料 46
1. 植物材料 46
2. 儀器設備 46
3. 藥品 46
4. 標準品 46
(二) 試驗方法 46
1. 甜馬郁蘭葉面積測定 47
2. 甜馬郁蘭葉表皮之精油萃取方法 47
3. 甜馬郁蘭葉精油含量之萃取方法及步驟 48
4. 甜馬郁蘭葉精油定量（不同時期精油量） 51
5. 甜馬郁蘭精油成分分析（不同部位精油含量） 51
6. 精油含量之計算 52
7. 成分分析與鑑定 52
8. 統計分析 53
四、甜馬郁蘭精油之抗氧化力測定 53
(一) 試驗材料 53
1. 植物材料 53
2. 儀器設備 53
3. 藥品 53
(二) 試驗方法 54
1. DPPH清除自由基能力測定 54
2. 總酚類化合物 (Total phenolic compound) 含量測定 55
3. 過氧化價(Peroxide value，POV)之測定 55
五、甜馬郁蘭香味之感官品評方法 56
(一) 試驗材料 56
1. 植物材料 56
2. 儀器設備 56
3. 藥品 56
(二) 試驗方法 56
1. 甜馬郁蘭香味屬性之成分 56
2. 甜馬郁蘭香味之品評 60
3. 品評的實施方法 60
肆、結果 62
一、甜馬郁蘭生育調查結果 62
(一) 環境條件 62
(二) 生育調查 62
(三) 葉綠素含量 64
二、甜馬郁蘭精油存在位置之研究 69
(一) 光學顯微鏡觀察精油產生情形 69
(二) 掃描式電子顯微鏡觀察精油產生情形 72
三、甜馬郁蘭精油定性及定量 75
(一) 甜馬郁蘭葉上表皮及下表皮之精油之差異 75
(二) 不同萃取方法之甜馬郁蘭葉精油含量變化 75
1. 水蒸氣蒸餾萃取之精油含量 75
2. L-N式蒸氣蒸餾溶劑萃取精油含量 76
(三) 不同時期之甜馬郁蘭葉精油含量 81
(四) 開花前與開花後之甜馬郁蘭葉精油含量 94
四、甜馬郁蘭之抗氧化測定 97
(一) DPPH清除自由基能力測定 97
(二) 總酚類化合物(Total phenolic compound)含量測定 100
(三) 過氧化價(Peroxide value, POV)之測定 103
五、甜馬郁蘭香味之感官品評及屬性 104
伍、討論 116
一、不同季節下甜馬郁蘭遮雨篷栽培及露天栽培之生育差異而言 116
二、甜馬郁蘭精油形成過程之觀察 117
三、甜馬郁蘭精油成分之生物合成路徑 119
四、不同國家之甜馬郁蘭葉精油成分與含量探討 122
五、不同萃取方法之甜馬郁蘭葉精油成分探討 124
六、甜馬郁蘭之抗氧化測定 125
(一) DPPH清除自由基能力測定 126
(二) 總酚類化合物(Total phenolic compound)含量測定 126
(三) 過氧化價(Peroxide value, POV)之測定 127
七、甜馬郁蘭香味之感官品評及屬性 128
陸、結論 129
參考文獻 130
作者簡介 143

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