本研究針對6品種香茅及其不同部位揮發性成分分析，利用水蒸氣蒸餾萃取法萃取精油，並以GC/MS分鑑定，鑑定出61種化學成分。品種間揮發性成分含量百分比方面，醛類有4品系含量較多（30%~89%）；單萜醇類有1品系含量較多（63%）；倍半萜烯含量較多則有1品系（53%）；同品種其不同部位之成分大致相同。
6種香茅及其不同部位之主要揮發性成分與含量分別為：檸檬香茅葉其主要成分為geranial（40%）、檸檬香茅葉鞘其主要成分為citronellal（23%）、爪哇香茅葉其主要成分為geranial（51%）、爪哇香茅葉鞘其主要成分為geranial（53%）、香茅草葉其主要成分為：citronellal（22%）、香茅草葉鞘其主要成分為citronellal（35%）、蜿蜒香茅葉其主要成分為geranial（53%）、蜿蜒香茅葉鞘其主要成分為geranial（50%）、馬丁香茅葉其主要成分為geraniol（62%）、馬丁香茅莖其主要成分為geraniol（61%）、野香茅葉其主要成分為4-methyl-1-(3',3'-dimethylbicyclo [2.2.1]hept -2-ylidene)pent-2-ene（47%）、野香茅莖其主要成分為4-methyl-1-(3',3'- dimethylbicyclo[2.2.1] hept-2-ylidene)pent-2-ene（30%）、野香茅花其主要成分為 cis-methyl- isoeugenol（42%）。
利用主成分分析及集群分析分析6品種台灣香茅揮發性成分間的相關性，發現薄荷葉中的化合物大都以混合形式存在，結果顯示6品種香茅可區分為四個類型： 1. geranial+ neral類型：檸檬香茅、爪哇香茅、蜿蜒香茅。2. citronellal +geraniol類型：香茅草。3. geraniol類型：馬丁香茅。4. 4-methyl-1-(3',3'-dimethylbicyclo[2.2.1]hept-2-ylidene)pent-2-ene + cis-methyl-isoeugenol類型：野香茅。
在本研究的抗菌試驗方面，取香茅草精油以洋菜擴散法（agar diffusion method）分別就六株細菌，三株酵母菌及四株黴菌進行測試，以為求得最小抑菌濃度（minimum inhibitory concentration，MIC）。結果發現，無論是病原菌、酵母菌還是真菌，香茅草精油都具有良好的抑菌效果，其香茅草精油的抑菌濃度範圍在1.25 mM－4.0 mM，可以達到全面抑菌效果。

This study aimed at analyzing volatile compound extracts from 6 varieties of Cymbopogon in Taiwan by using steam distillation analysis coupled with gas chromatography-mass spectrometry (GC/MS). More than 61 volatile compounds were identified. Based on the percentage of the volatile compounds, 4 variefies had higher amounts of aldehydes (30-89%), 1 had higher amounts of monoterpenol (63%), and 1 had higher amounts of sesquiterpene (53%). The compounds found in different parts of the same variefy were mostly identical.
The percentage of the major volatile compounds extracted from different parts of the 6 variefies of Cymbopogon was as follows: The percentage of the major volatile compounds of C. citrates leaf and sheath was geranial (40%). and citronellal (23%), respectively. The percentage of the major volatile compounds of C. winterianus leaf and sheath was geranial at 51% and 53%, respectively. The percentage of the major volatile compounds of C. nardus leaf and sheath was citronellal at 22% and 35%, respectively . The percentage of the major volatile compounds of C. flexuosus (Nees es steud.) W leaf and sheat was geranial at 53% and 50%, respectively. The percentage of the major volatile compounds of C. martinii leaf and stem was geraniol at 62% and 61%, respectively .The percentage of the major volatile compounds of C. tortilis leaf and stem was 4-methyl-1-(3',3'-dimethylbicyclo[2.2.1]hept -2-ylidene)pent-2-ene at 47% and 30%, respectively. The percentage of the major volatile compounds of C. tortilis flower was cis-methyl-isoeugenol (42%).
The relationship of the volatile compounds of the 6 varieties of Cymbopogon was characterized by using the principal component analysis (PCA) and cluster analysis (CA). Results of the analysis showed that the volatile compounds found in Cymbopogon mostly existed in mixture. The results also showed that 6 varieties of Cymbopogon analyzed could be classified into 4 groups: 1) a mixture of geranial and neral type, which includes C. citrates, C. winterianus and C. flexuosus; 2) a mixture of citronellal and geraniol type, which includes C. nardus; 3) geraniol types , which includes C. martini ; and a mixture of 4-methyl-1-(3',3'- dimethylbicyclo[2.2.1]hept-2-ylidene)pent-2-ene and cis-methyl-isoeugenol type, which includes C. tortilis.
The autimicrobial activites measured by minimum inhibitory concentrations (MIC) of the volatile compounds extracted from citronellal oil against 6 bacteria, 3 yeasts and 4 fungi by using agar diffusion method were determined. Results of the analysis of the autimicrobial activites showed that citronellal oil could effectively inhibit the growth of the microbes tested. The results further showed that the microbial growth was completely inhibited at a concentration around 1.25 mM－4.0 mM.

目 錄
頁 次
中文摘要…………………………………………………………..Ⅰ
英文摘要……………………………………………………………….. Ⅲ
誌謝………….…………………………………………………………..Ⅴ
目錄………….…………………………………………………………..Ⅵ
圖表目錄…………………………………………………………………Ⅶ
1.前言…………………………………………………………………...1
2.文獻探討…………………………………………………………………...3
2.1香茅簡介………………………….……………………………….…..3
2.2台灣近年來進出口量現況………………………………..……….5
2.3香茅的應用…………………………………………………….…..5
2.4影響精油組成成分的因子………………………………….…..6
2.5精油萃取之萃取方法…………………………………….…..7
2.6植物精油主要成分及運用……………….…..……..………….10
2.7抗菌活性試驗方法…………………….…..……..………….13
2.8主成分分析與集群分析法…………………………..…… 16
3.材料與方法……..………..………..………..………..…………………....18
3.1實驗材料..…………..….…..………...………..…………………18
3.2實驗方法..………. ….….…..………...………..…………………18
3.3統計分析..…………..….…..………...………..…………………24
4.結果與討論..…………………….…..….………..…………………25
4.1香茅精油成分討論..………..…..………..…………………25
4.2香茅精油抗菌活性之探討………………..…..…………………76
5.結論..………..…..………..…….…..….…...…...…..………81
參考文獻..………..…..………..………………….…..…………………83
附錄..………..….. …………..………………….…..…….…………………91
作者簡介..………..…..………..………….…...…...…...…..………92


圖 表 目 錄
圖 1、檸檬香茅葉揮發性成分氣相層析質譜儀TIC圖……..……........41
圖 2、檸檬香茅葉鞘揮發性成分氣相層析質譜儀TIC圖..……. ..….…42
圖 3、爪哇香茅葉揮發性成分氣相層析質譜儀TIC圖..…...………...…43
圖 4、爪哇香茅葉鞘揮發性成分氣相層析質譜儀TIC圖…..…………44
圖 5、香茅草葉揮發性成分氣相層析質譜儀TIC圖……..……………45
圖 6、香茅草葉鞘揮發性成分氣相層析質譜儀TIC圖…..……….……46
圖 7、蜿蜒香茅葉揮發性成分氣相層析質譜儀TIC圖……...….…...…..47
圖 8、蜿蜒香茅葉鞘揮發性成分氣相層析質譜儀TIC圖........…..... ...…48
圖 9、馬丁香茅葉揮發性成分氣相層析質譜儀TIC圖……..…..…...….49
圖10、馬丁香茅莖揮發性成分氣相層析質譜儀TIC圖…..…..….…...….50
圖11、野香茅葉揮發性成分氣相層析質譜儀TIC圖…..…..…. ...…...….51
圖12、野香茅莖揮發性成分氣相層析質譜儀TIC圖…..…..…........…..…52
圖 13、野香茅花揮發性成分氣相層析質譜儀TIC圖..…. .... ......... ...…….53
圖14、香茅揮發性成分GPP系列的生物合成路徑……………. ...… …...61
圖15、香茅葉主要揮發性成份在第一及第二主成分軸上之分布…...….65
圖16、香茅葉主要揮發性成份在第一及第三主成分軸上之分布...…….66
圖17、香茅葉6種品種在第一及第二主成分軸上之分布…………...…..68
圖18、台灣香茅6種品種葉之集群分析圖…………………………………69
圖19、香茅葉鞘主要揮發性成份在第一及第二主成分軸上之分布……...71
圖20、香茅葉鞘4種品種在第一及第二主成分軸上之分布…….... ……..73
圖21、台灣香茅4種品種葉鞘之集群分析圖………..…..…………….….74
表 1、試驗菌株及其來源………………………………………………….21
表 2、香茅品種及其氣味描述…………………………………………….26
表 3、香茅揮發性成份組成……………………………………………….29
表 4、香茅GC-MS鑑定的揮發性成份…………………………………….31
表 5、台灣6種不同品種香茅及其不同部位揮發性成份組成的GC-MS波鋒面積百分比…………………………………………………….33
表 6、香茅揮發性成份與香味描述……………………………………….38
表 7、香茅主要揮發性成份……………………………………………….40
表 8、台灣6種不同品種香茅葉揮發性成份的GC-MS波鋒面積百分比之比較……………………………………………………………….55
表 9、台灣4不同品種香茅葉鞘揮發性成份的GC-MS波鋒面積百分比之比較…………………………………………………………….58
表10、香茅葉各主成分之特徵值…...... ...…………………………………64
表 11、香茅葉第一、第二及第三主成分之特徵向量組成...... ….. …....…67
表12、香茅葉鞘各主成分之特徵值……………………………………….70
表 13、香茅葉鞘第一、第二及第三主成分之特徵向量組成......... …...…72
表14、香茅草精油對試驗細菌菌株之最小抑制濃度…………………….78
表15、香茅草精油對試驗酵母菌株之最小抑制濃度…………………….79
表16、香茅草精油對試驗黴菌菌株之最小抑制濃度…………………….80

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