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研究生:廖毓婷
研究生(外文):Yu-Ting Liao
論文名稱:季節對有機雜交茶香種玫瑰精油及純露保健效率之研究
論文名稱(外文):Studies on essential oil and health efficiency in hydrosol of organic Rosa spp. during different harvest season
指導教授:傅炳山傅炳山引用關係謝清祥謝清祥引用關係
指導教授(外文):Biing-Shan FuhChing- Hsiang Hsieh
學位類別:碩士
校院名稱:國立屏東科技大學
系所名稱:熱帶農業暨國際合作系
學門:農業科學學門
學類:一般農業學類
論文種類:學術論文
論文出版年:2013
畢業學年度:101
語文別:中文
論文頁數:96
中文關鍵詞:雜交茶香種玫瑰季節精油純露抗氧化異黃酮
外文關鍵詞:Hybrid Tea roseseasonrose essential oilhydrosolantioxidant activityisoflavones
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玫瑰(Rosa rugosa)為薔薇科(Rosaceae)薔薇屬多年生灌木,原產於中國,為世界主要花卉作物。玫瑰為台灣三大切花作物之一,雜交茶香種玫瑰(Hybrid Tea rose)“米蘭爸爸”(Papa Meilland) 與“純銀”(Sterling Silver)兩品種,因可全年開花且香氣較為突出,為玫瑰切花市場之主要品種。屏東九如地區地處熱帶,其切花玫瑰於夏季炎熱且病蟲害嚴重,導致切花品質不佳,為尋解決途徑,轉型為有機食用玫瑰栽培。因此,本研究為探討有機雜交茶香種玫瑰之精油及純露特性,提升產物保健效率,俾利於屏東玫瑰產業之多元發展。試驗結果調查玫瑰春(4月)、夏(7月)、秋(10月)及冬季(1月)四季之花重及花徑,春季及冬季培育出之玫瑰花朵較重且花徑較大,香氣佳,具香芬及食用之特性。雜交茶香種玫瑰精油含量以冬季採集之花瓣有較佳的含油率(0.033%);季節不會影響玫瑰純露中精油之含量,四季純露之含油量約為0.003~0.006%。具發展香精產業或保養品及化妝品產業原料之潛力。“米蘭爸爸”玫瑰主要成份為香葉醇(Geraniol)、香茅醇(Citronellol) 、二甲基氧甲苯(3, 5-dimethoxytolue ne)、苯乙醇(Phenethyl alcohol)及伽羅木醇(Linalool)、金合歡醇(Farnesol)、十九烷(Nonadecane) 及二十一烷(Heneicosane)。“純銀”玫瑰主要成份為香葉醇(Geraniol)、香茅醇(Citronellol)及苯乙醇(Phenethyl alcohol)。其成份會依季節而有所差異。雜交茶香種玫瑰總酚及總黃酮含量皆以花瓣優於純露,且以春季含量較多。雜交茶香種玫瑰四季純露DPPH清除自由基能力優於花瓣,且相當於人工抗氧化劑BHT100 ppm。雜交茶香種玫瑰花瓣檢測出具有木質素黃酮(Daidzein)及金雀素黃酮(Genistein)等異黃酮成份,以春季含量最高。綜合上述結果,有機雜交茶香種玫瑰之精油及純露可因季節採收獲得較優品質成份,可發展香精產業或做為保養品及化妝品原料,其特性亦可做為天然抗氧化劑之相關產品及保健食品,提升屏東玫瑰產業之多元發展。
Roses are perennial flower shrub of the genus Rosa, within the family Rosaceae, originated from China. Roses are the important floriculture crops in the world. Presently, rose is on the top three cut flower production list in Taiwan. Hybrid Tea roses,“Papa Meilland”and“Sterling Silver”roses with strong fragrance, are the major cut flower production varieties in Pingtung. This area is suitable for gowing cut roses in winter with sufficient sunlight. However, it is too hot for roses in summer due to pests and diseases problems. In order to solve these problems, farmers have being developing organic and edible rose culture and trying to raise their economic values. Therefore, the aims of this study were to investigate the volatile compound , antioxidant activity and isoflavones of organic rose extracted from“Papa Meilland ”and“Sterling Silver”in different seasons, in order to enhance the value of rose for cosmetic, food, and medicine industries. Rose flowers were collected from spring (April), summer (July), autumn (October), and winter (January) to investigate flower weight and flower diameter. The results indicated that rose in winter had better quality for cut rose market. The highest oil content was found in winter (0.033%). Seasonal change would not affect rose hydrosol oil content which ranged from 0.003~0.006%. These results indicated that Hybrid Tea roses have potential in developing perfumery and cosmetic industries. Geraniol and citronellol were found to be the major components of“Papa Meilland”identified by GC/GC-MS analysis. 3, 5-dimethoxytoluene, phenethyl alcohol, linalool, farnesol, nonadecane, and heneicosane were components followed. The main components of“Sterling Silver”were geraniol, citronellol, and phenethyl alcohol. All components were influenced by season. Moreover, total phenolic and total flavonoid content of rose petal would higher than rose hydrosol. Furthermore, results showed that the antiradical activity in Hybrid Tea roses’ hydrosol were comparable to that of the synethetic antioxidant (butylated hydroxytoluene, BHT) at 100 μg/mL, and can be used as a synthetic antioxidant in food industry. Hybrid Tea rose hydrosol can be considered as a good natural antioxidant. The content of isoflavones (daidzein and genistein) were found in Hybrid Tea rose petals identified by HPLC. The highest isoflavones content was obtained in spring. This study suggests that“Papa Meilland”and“Sterling Silver”not only could be used as a raw material in perfumery and cosmetic industries, but also could be considered as good sources of natural antioxidants in processed products, thus, it could elevate rose industry in Pingtung.
摘要 ………………………………………………………………………I
Abstract………………………………………………………………III
致謝……………………………………………………………………………V
目錄……………………………………………………………………………VI
圖表目錄……………………………………………………………………IX
壹、 前言………………………………………………………1
貳、 文獻回顧………………………………………………3
一、 玫瑰簡介………………………………………………3
二、 雜交茶香種玫瑰…………………………………4
三、 台灣玫瑰現況………………………………………5
四、 玫瑰精油和香氣成分的化學組成……6
五、 影響玫瑰精油含量及成份之因子……10
六、 玫瑰精油與純露的介紹………………………12
七、 玫瑰保健能力…………………………………………13
八、 抗氧化劑…………………………………………………15
(一) 抗氧化劑定義…………………………………………15
(二) 抗氧化物質種類……………………………………15
(三) 酚酸…………………………………………………………16
(四) 類黃酮……………………………………………………16
(五) 酚類化合物之生理功效………………………16
九、 異黃酮………………………………………………………18
(一) 異黃酮簡介………………………………………………18
(二) 異黃酮之生理功效…………………………………20
参、材料與方法……………………………………………………………21
一、 不同季節雜交茶香種玫瑰生育調查……21
二、 不同季節雜交茶香種玫瑰精油與純露萃取………23
(一) 純露之水蒸氣蒸餾法……………………………………………23
(二) 精油之並行蒸餾萃取法………………………………………23
(三) 純露中精油成份之萃取………………………………………24
三、 不同季節雜交茶香種玫瑰精油與純露成份分析……………………25
四、 不同季節雜交茶香種玫瑰新鮮花瓣與純露保健能力分析……27
(一) 總酚含量檢測………………………………………………………27
(二) 總黃酮含量檢測……………………………………………………28
(三) 清除DPPH自由基能力測定…………………………………29
(四) 異黃酮含量測定 (HPLC)…………………………………30
五、 數據統計分析………………………………………………………32
肆、結果與討論………………………………………………………………………34
一、 不同季節雜交茶香種玫瑰生育調查………………34
二、 不同季節雜交茶香種玫瑰精油及純露中精油含量……………38
(一) 玫瑰精油含量……………………………………………………………………38
(二) 玫瑰純露中精油含量………………………………………………………38
三、 不同季節雜交茶香種玫瑰精油與純露成份分析………41
(一) 玫瑰精油成份……………………………………………………………………41
(二) 玫瑰純露中精油成份………………………………………………………55
四、 不同季節雜交茶香種玫瑰新鮮花瓣與純露保健能力分析……70
(一) 總酚含量檢測…………………………………………………………………………………70
(二) 總黃酮含量檢測……………………………………………………………………………73
(三) 清除DPPH自由基能力測定…………………………………………………………76
(四) 異黃酮含量測定 (HPLC)…………………………………………………………79
伍、結論………………………………………………………………………………………………………………89
參考文獻………………………………………………………………………………………………………………90
作者簡介………………………………………………………………………………………………………………96

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