2012-08-202024-05-17https://scholars.lib.ntu.edu.tw/handle/123456789/683833摘要：台灣特有種之肉桂醛型之土肉桂（Cinnamomum osmophloeum ct. cinnamaldehyde）葉子精油具有良好之生物活性，且與大陸菌桂（C. cassia）樹皮精油成分相似，極具發展潛力。目前世界食用最多的肉桂類植物以大陸菌桂和錫蘭肉桂（C. zeylanicum）為主，然而商用之大陸菌桂含有大量的香豆素（Coumarin），此化合物可能導致肝損傷，因此許多國家已限制它在食品中添加量。然而，土肉桂本身是否也具有大量香豆素，目前仍舊缺乏有系統的研究，因此，本計畫擬檢測並比較葉子及其精油中之香豆素含量，了解土肉桂是否具有對健康有害之成分，同時並篩選出香豆素含量低的品系。本計畫若能順利完成，將可進一步了解土肉桂特性及確保其安全性，有助於拓展土肉桂葉子及其精油未來應用之領域，使其能發展成更安全且有益健康之產品，如此必能增進其經濟價值。<br> Abstract: The leaf essential oil from Cinnamomum osmophloeum ct. cinnamaldehyde is well-known for its excellent biological activities. The compositions of this essential oil are comparable to that of C. cassia from bark. Currently, the most popular Cinnamon plants used for food additives are C. cassia and C. zelanicum. Recently, researches have revealed that there are significant amounts of coumarin in C. cassia. This compound is hepatotoxic to laboratory animals, and hence many countries have regulations to this compound for its maximum contents as food usages. However, there is no systematic study to the coumarin content of C. osmophloeum ct. cinnamaldehyde. The objective of this study is to quantify and compare the coumarin contents of C. osmophloeum ct. cinnamaldehyde, and also to screen out low-coumarin clones. Upon the finish of this studies, we can provide detailed information of C. osmophloeum ct. cinnamaldehyde, and also to suggest safer C. osmophloeum clones for food application. This will ensure and promote its economy values for future.土肉桂香豆素精油肉桂醛葉子Cinnamomum osmophloeumCoumarinEssential oilCinnamaldehydeLeaf