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研究生:黃翠萍
研究生(外文):HUANG,TSUI-PING
論文名稱:十種芳香精油在生活中應用的探討
論文名稱(外文):Applications of Ten Kinds of Aromatic Oil on Everyday Life
指導教授:郭鐘達
口試委員:陳煜沛陳秀珍
口試日期:2016-06-16
學位類別:碩士
校院名稱:中華科技大學
系所名稱:健康科技研究所
學門:生命科學學門
學類:生物科技學類
論文種類:學術論文
論文出版年:2016
畢業學年度:104
語文別:中文
論文頁數:65
中文關鍵詞:芳香精油抗菌紙錠擴散法抗氧化自由基總多酚問卷調查
外文關鍵詞:essential oilsantimicrobialDisk-diffusion methodantioxidantfree radicaltotal polyphenolssurvey
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自西元前4000年至今在生活與醫療中甚至埃及木乃伊的防腐,都能看到芳香精油被使用。因此,用本研究來分析與瞭解常見的市售十種精油之抗菌功效,抗氧化能力,且稀釋為10%精油按摩油、2%精油乳液及5%精油精華液,並以20-30歲的男女性為對象,進行香味接受度與使用後感受的問卷調查。利用紙錠擴散法(Disk-diffusion method)探究市售的十種精油之抗菌功效,分別以不同濃度(100%、50%、20%)對抑制大腸桿菌(Escherichia coli)、金黃色葡萄球菌(Staphylococcus aureus)的生長之功效強弱,以期確認不同濃度不同精油的抗菌效力;研究顯示肉桂精油不論是100%或50%或20%,其對抑制大腸桿菌(Escherichia coli)及金黃色葡萄球菌(Staphylococcus aureus)效力都是最顯著;而100%濃度的百里香,丁香,茶樹、尤加利、檸檬、薰衣草,對抑制金黃色葡萄球菌(Staphylococcus aureus)也有功效;但是對抑制大腸桿菌(Escherichia coli)之效力,則稍微薄弱些。抗氧化能力是藉由清除自由基DPPH的能力檢測實驗與分析精油中總多酚含量,期盼人們能夠使用具有抗氧化效能比較好的精油;研究顯示抗氧化能力,這十種精油對於清除自由基DPPH的能力檢測實驗方面,數值均低於對照組,即表示這十種精油都具有抗氧化作用;而總多酚含量方面,研究顯示丁香,百里香,肉桂的總多酚含量最高,即表示這三種精油具有最高的抗氧化功效。將常見的市售十種精油加入無香精乳液,無香精精華液中,稀釋後的精油以這三種不同類型保養肌膚的產品中,讓試用者針對香味接受度與使用後的感受做問卷調查,希望瞭解後續將精油加入保養品中之後,年輕男女對這種產品的接受度及其可行性;在這三種肌膚保養品中無香精乳液及無香精精華液,稀釋後的精油,以香味及價格讓試用者最為在意;女性一般比較喜歡花香及果香味,而男性則喜好草香和果香類的產品;當然對於使用後的清爽感受及能夠改善乾燥的膚質,也是試用者願意花錢購買此類保養品的要素之一。
關鍵字:芳香精油、抗菌、紙錠擴散法、抗氧化、自由基、總多酚、問卷調查

Essential oils have been used since 4000 BC in many facets of life and health and even the process of mummification in ancient Egypt. The present study seeks to analyze and understand the antibacterial and antioxidant properties of ten common commercially available essential oils. The essential oils were diluted to 10% essential oil, 2% essential oil emulsion and 5% essential oil essence. Survey questionnaires were given to 20-30 years old men and women to examine the acceptability of the fragrances and other thoughts after use. Disk-diffusion method examines the antibacterial efficacy of ten commercially available essential oils at different concentrations (100%, 50%, and 20%), which was measured with the inhibition of the growth of E. coli(Escherichia coli), Staphylococcus aureus in order to confirm the antimicrobial efficacy of essential oils at different concentrations. Studies show that cinnamon oil is most effective at all concentrations in its inhibition of E. coli and Staphylococcus aureus. Thyme, clove, tea tree, eucalyptus, lemon, lavender were also effective in their inhibition of Staphylococcus aureus (Staphylococcus aureus) at 100% concentration but they were less effective on E. coli. The antioxidant property results from the clearing of the free radical DPPH(2,2-diphenyl-1-picrylhydrazyl), with studies being able to inform on the total polyphenol content of the oils, allowing people to see which oils have better antioxidant effect. Studies have shown that ten essential oils have a better effect at clearing DPPH free radicals than the control group, showing that they all have antioxidant effects. Studies have also shown that thyme, cloves, cinnamon values have higher total polyphenol content, suggesting that the three essential oils have a higher antioxidant effect. The ten kinds of commonly available essential oils were diluted and added to fragrance-free lotion, fragrance free emulsion and users were asked via questionnaires about the different types of skin care products about acceptability of the fragrances and other thoughts after use to see what young men and women thought about these products and their feasibility. The fragrance and price are what users care about the most with women generally preferring floral and fruity scents while men like grassy and fruity types. One of the main reasons people are willing to pay for these skin care products is the refreshing
fafter use and their ability to improve dry skin.
【Key words】 essential oils, antimicrobial, Disk-diffusion method, antioxidant,
free radical, total polyphenols, survey

Abstract.…………………………………………….……………………………….i
摘要……………………………………….…………………………………………iii
目錄………………………………………...…………………………………………iv
圖目錄……………………………………………...………………………………vii
表目錄………………………………………………………………………………ix
第一章前言……………………………………………………………………………1
第一節研究背景…………………………………………………………………1
第二節研究動機…………………………………………………………………2
第三節研究目的…………………………………………………………………3
第二章文獻回顧………………………………………………………………………4
第一節精油來源與使用…………………………………………………………4
2.1.1芳香精油的特性…………………………………………………….4
2.1.2芳香精油的萃取部位與方法………………………………………..4
2.1.3芳香精油的化學成分………………………………………………..6
2.1.4芳香精油的品質……………………………………………………10
2.1.5芳香精油的用途…………………………………………………….10
第二節10種精油個論.…………………………………………………………11
2.2.1羅勒(Basil)………………………………..……………………….11
2.2.2檸檬(Lemon)………………………………………………………12
2.2.3甜橙(Sweet Orange)………………………………………………14
2.2.4薰衣草(Lavender)………………………………………………….15
2.2.5百里香(Thyme)…………………………………………………….16
2.2.6迷迭香(Rosemary)………………………………………………..17
2.2.7尤加利(Eucalyptus)………………………………………………18
2.2.8茶樹(Tea tree)………………………………………………………19
2.2.9肉桂(Cassia)……………………………………………………….20
2.2.10丁香(Clove)………………………………………………………21
第三節精油的抗氧化作用…………………..…………………………………22
第四節精油與生活中常見細菌..………………………………………………23
2.4.1大腸桿菌(學名:Escherichia coli)………………………………...23
2.4.2金黃色葡萄球菌(學名:Staphylococcus aureus)………………..23
2.4.3精油的抗菌………………………………………………………..23
第五節紙錠擴散法…………………………..…………………………………24
第六節精油與一般保養品……………………………..………………………24
第三章實驗材料與方法……………………………………..………………………26
第一節實驗架構圖…………………………………………..…………………26
第二節實驗材料…………………………….………….………………………27
3.2.1精油與試劑……..…………………………………………………27
3.2.2儀器設備……………………………………………………………28
3.2.3溶液配置……………………………………………………………28
第三節實驗方法…..……………………………………………………………29
3.3.1精油抑菌實驗…………………………………….…………………29
3.3.2精油抗氧化實驗…………………………………………………….31
3.3.3感官評比喜好程度………………………………………………….32
第四章結果與討論…………………………………………………………………36
第一節精油抑菌實驗結果….………………………………………………36
第二節精油抗氧化實驗結果………………………………………………..…41
第三節感官評比喜好程度問卷結果…………………………………………43
第五章結論…………………………………………………………………………54
第六章參考文獻……………………………………………………………………56
第七章附錄…………………………………………………………………………61


圖目錄

圖1.實驗架構圖……………………………………………………………………25
圖2.十種100%精油抑制大腸桿菌(E.coli)效果…………………………………35
圖3.十種50%精油抑制大腸桿菌(E.coli)效果…………………………………..36
圖4.十種20%精油抑制大腸桿菌(E.coli)效果…………………………………...36
圖5.十種100%精油抑制金黃色葡萄球菌(Staphylococcus aureus)效果………37
圖6.十種50%精油抑制金黃色葡萄球菌(Staphylococcus aureus)效果………..38
圖7.十種20%精油抑制金黃色葡萄球菌(Staphylococcus aureus)效果…………38
圖8.劑量50µl清除自由基DPPH能力檢測結果………………………………...39
圖9.劑量100µl清除自由基DPPH能力檢測結果……………………………….39
圖10.劑量50µl五倍子酸之不同濃度檢測結果……………………………………40
圖11.十種精油劑量50µl之總多酚含量檢測結果…………………………………40
圖12.劑量100µl五倍子酸之不同濃度檢測結果…………………………………41
圖13.十種精油劑量100µl之總多酚含量檢測結果………………………………41
圖14.女性對於濃度10%的精油按摩油功能喜好問卷結果………………………42
圖15.男性對於濃度10%的精油按摩油功能喜好問卷結果………………………43
圖16.女性對於濃度2%的精油精華液功能喜好問卷結果………………………43
圖17.男性對於濃度2%的精油精華液功能喜好問卷結果………………………44
圖18.女性對於濃度5%的精油乳液功能喜好問卷結果…………………………44
圖19.男性對於濃度5%的精油乳液功能喜好問卷結果…………………………45
圖20.女性對於濃度10%的精油按摩油香味喜好問卷結果……………………46
圖21.男性對於濃度10%的精油按摩油香味喜好問卷結果……………………46
圖22.女性對於濃度2%的精油精華液香味喜好問卷結果………………………47
圖23.男性對於濃度2%的精油精華液香味喜好問卷結果………………………47
圖24.女性對於濃度5%的精油乳液香味喜好問卷結果…………………………48
圖25.男性對於濃度5%的精油乳液香味喜好問卷結果…………………………48
圖26.年輕男女性對於個人主觀喜好的問卷結果…………………………………49
圖27.女性對於購買習慣的問卷結果………………………………………………50
圖28.男性對於購買習慣的問卷結果………………………………………………50
圖29.羅勒100%、50%、20%的抑制大腸桿菌實驗照片………………………59
圖30.檸檬100%、50%、20%的抑制大腸桿菌實驗照片…………………………59
圖31.甜橙100%、50%、20%的抑制大腸桿菌實驗照片…………………………59
圖32.薰衣草100%、50%、20%的抑制大腸桿菌實驗照片………………………60
圖33.百里香100%、50%、20%的抑制大腸桿菌實驗照片………………………60
圖34.迷迭香100%、50%、20%的抑制大腸桿菌實驗照片………………………60
圖35.尤加利100%、50%、20%的抑制大腸桿菌實驗照片………………………61
圖36.茶樹100%、50%、20%的抑制大腸桿菌實驗照片…………………………61
圖37.肉桂100%、50%、20%的抑制大腸桿菌實驗照片…………………………61
圖38.丁香100%、50%、20%的抑制大腸桿菌實驗照片…………………………62
圖39.羅勒100%、50%、20%的抑制金黃色葡萄球菌實驗照片………………62
圖40.檸檬100%、50%、20%的抑制金黃色葡萄球菌實驗照片…………………62
圖41.甜橙100%、50%、20%的抑制金黃色葡萄球菌實驗照片…………………63
圖42.薰衣草100%、50%、20%的抑制金黃色葡萄球菌實驗照片………………63
圖43.百里香100%、50%、20%的抑制金黃色葡萄球菌實驗照片………………63
圖44.迷迭香100%、50%、20%的抑制金黃色葡萄球菌實驗照片………………64
圖45.尤加利100%、50%、20%的抑制金黃色葡萄球菌實驗照片………………64
圖46.茶樹100%、50%、20%的抑制金黃色葡萄球菌實驗照片…………………64
圖47.肉桂100%、50%、20%的抑制金黃色葡萄球菌實驗照片…………………65
圖48.丁香100%、50%、20%的抑制金黃色葡萄球菌實驗照片…………………65


表目錄

表1.【單萜烯類】Mono-Terpenes……………..……………..….……………………7
表2.【倍半萜烯類】Sesquiterpenes….………….…………….……….…………7
表3.【醇類】Alcohols…………………...…………………….………...……………8
表4.【醛類】Aldehyeds….…………………...………………………………………8
表5.【酯類】Esters………………..………………………………………………….8
表6.【酮類】Ketones…………….………………….…………………………………………………………9
表7.【氧化物】Oxides…………………………………………….…………………9
表8.【苯酚類】Phenols………………………………………………………………9
表9.問卷一 (10%精油)…………………………………………………………32
表10.問卷二 (5%精油乳液)……………………………………………………33
表11.問卷三 (2%精油精華液)……………………………………………………34
表12.男女性的香味喜好與購買習慣不同之統計表【%】………………………51

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