2018-04-012024-05-17https://scholars.lib.ntu.edu.tw/handle/123456789/673195摘要：以保存原鄉特色及開發原鄉作物價值為目標，並提升原民農產業的競爭力，因此進行原民辛香料作物潛力評估。山胡椒是常見且經常加工後使用之香料，有鮮明的檸檬與胡椒氣味。本計畫將先建立山胡椒微固相搭配頂空的氣味萃取方式，再由乾燥方式、果實成熟度，瞭解加工方式對山胡椒氣味的影響，建議適合的商品製程；同時初步分析山胡椒粉末萃取物中的機能性成分，評估山胡椒新商品的開發潛力。<br> Abstract: To keep the distinct features and to promote the crops major using in the indigenous tribe, we carry out this project to develop the potential of the spicy crops in the indigenous tribe. Litsea cubeba is common used and is processed to a dry spicy product. It smells like the fresh lemon and pepper. We will establish the quick and green extraction method, solid phase microextraction (SPME), for the aroma analysis of Litsea cubeba. Products made by different drying methods and from different fruit maturation are analyzed to evaluate the suitable process of better quality. Preliminary analysis of possible functional ingredients in Litsea cubeba powder extract is to assess the potential of developing new products.馬告香料原民作物Makauyspicescrops of indigenous tribe