柑橘精油發展之探討

Abstract

柑橘精油在豐富的香料世界裡，是自成一格的，其香味也很特殊，給人一種新鮮感目前柑橘類精油在世界香料市場上生產的共有Bergamot oil, Bitter orange oil, Grapefruit oil, Lemon oil, Lime oil, Mandarin oil, Neroli oil, Orange oil, Petitgrain oil, Tangerine oil等10種，其產量相當大，最少的Neroli oil有2.5公噸最多的Orange oil有12,000公噸生產的國家遍及世界各柑橘鮮果生產大國。柑橘精油的生產方式有冷壓法、蒸餾法、有機溶劑抽出沃等三種，其利用部位為果皮、嫩枝、葉、花，目前柑橘精油主要利用在柑橘系列食品、飲料、化縱品、高級香水、及調合香精等。據統計臺灣自71年－76年以Lemon oil, Orange oil進口量最大，均達上萬公斤，消耗外匯甚鉅，而本省年產大量的柑橘類鮮果，為免因豐產而賤價，也許可考慮在果汁加工廠附設精油抽取設備，以增加其附加價值，減少外匯損耗。 Citrus essential oil is very important in the essential oils industry. It is a by product of citrus juice. Citrus essential oils include bergamot oil, bitter orange oil, grapefruit oil, lemon oil, lime oil, mandarin oil, neroli oil, orange oil, petitgrain oil, tangerine oil. They are manufactured by steam distillation, cold-pressed or solvent extraction. These oil are obtained from peels, leaves, petioles and orange blossoms. They are usually used as flavoring ingredients in foods, desserts, confectioneries, beverages, colognes, cosmetics and compo-undings. etc.. According to the Customs’ statistic in 1987, large amount of orange oil and lemon oil were imported from Japan, Brazil, U. S. A. ec.. Citrus fresh fruit is one of the major crop in Taiwan, in addition to juice processing, further to extract the essential oil from citrus peel are needed.