原料介绍|依兰 (Ylang Ylang)

依兰 Ylang Ylang


拉丁学名|Cananga odorata

主要产地|印度

原料分类|花朵系列

原料规格|500g-25kg 详情请咨询业务

萃取部位|花朵

萃取方式|蒸馏

植物科别|番荔枝科

植物气味|带有南洋风情的浓郁香甜气味

▎精油简介

由菲律宾方言演化而来,意指随着微风摇曳的花朵,马来语中,有花中之花的意思。受热带气团影响,卡鲁尔地区的年均气温比同纬度的其他地区高3〜8°C,使得这里的动植物群落格外丰富,也让这里的依兰香气与效用都特别多元。

依兰优美的枝条随风摇曳,藏在枝条里的黄色花朵幽幽散发着浓郁强烈的香气,因此依兰又称为香水树,深受许多调香师的喜爱,萃取自花朵,且其萃取方式相当特殊,透过不同的时间作分馏,随着先后顺序分为特级(Extra)、一级(One)、二级(Two)、三级(Three )依兰。

▎成分解析

|主要成分:苯基酯、萜醇类

依兰精油有十分丰富的芳香分子,其中高比例的苯基酯(乙酸芐酯、苯甲酸芐酯等),此外还有萜醇类(金合欢醇Farnesol、沉香醇Linalool)、些许酯类(乙酸牻牛儿酯)、倍半萜烯类(金合欢烯、石竹烯),以及微量的吲哚,成分多元,可以帮助深层安抚放松,也因此在身心诸多方面提供强大帮助。

苯基酯类:依照苯基所接的位置不同,又可分为酸端含有苯基或醇端含有苯基,性质会不太一样。苯环的特性:中间的双键,它的电子是处于共振状态,使这个环状结构非常稳定;这个结构衍生出的化合物,能在身体中停留较久的时间,不会被身体轻易代谢出去,气味上它的留香度也较久,属于中低音调的香气。

|成分1:萜品烯-4-醇(Terpinen-4-ol)

▸ 具有类似茉莉花特殊芳香气味的无色油状液体。几乎不溶于水,可溶于乙醇、乙醚等有机溶剂。

|成分2:苯子吉芐酯(苯甲酸苯甲酸芐酯)

|成分3:金合欢醇(Farnesol)

|依兰比一比

|原料认证

▎参考文献

  1. .Traditional Uses, Phytochemistry, and Bioactivities of Cananga odorata (Ylang-Ylang). Evidence-Based Complementary and Alternative Medicine / 2015
  2. K. Lee, J.-H. Lee, S.-I. Kim, M. H. Cho, and J. Lee, “Anti-biofilm, anti-hemolysis, and anti-virulence activities of black pepper, cananga, myrrh oils, and nerolidol against Staphylococcus aureus,” Applied Microbiology and Biotechnology, vol. 98, no. 22, pp. 9447–9457, 2014.
  3. T. Matsumoto, S. Nakamura, S. Nakashima et al., “Lignan dicarboxylates and terpenoids from the flower buds of Cananga odorata and their inhibitory effects on melanogenesis,” Journal of Natural Products, vol. 77, no. 4, pp. 990–999, 2014.
  4. Duke J, 2014. Dr. Dukes Phytochemical and Ethnobotanical Databases online resource. Beltsville, USA: National Germplasm Resources Laboratory .
  5. FAO EcoCrop, 2014. Eco-Crop Online Database. Rome, Italy: Land and Water Development Division, Food and Agricultural Organization of the UN (FAO).
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  7. K. R. Goodrich, “Floral scent in Annonaceae,” Botanical Journal of the Linnean Society, vol. 169, no. 1, pp. 262–279, 2012.
  8. C. Benini, G. Mahy, J. P. Bizoux et al., “Comparative chemical and molecular variability of Cananga odorata (Lam.) Hook. F. & Thomson forma genuina (ylang‐ylang) in the Western Indian Ocean Islands: implication for valorization,” Chemistry & Biodiversity, vol. 9, no. 7, pp. 1389–1402, 2012
  9. K. Caballero-Gallardo, J. Olivero-Verbel, and E. E. Stashenko, “Repellent activity of essential oils and some of their individual constituents against Tribolium castaneum herbst,” Journal of Agricultural and Food Chemistry, vol. 59, no. 5, pp. 1690–1696, 2011.
  10. G. A. Burdock and I. G. Carabin, “Safety assessment of Ylang-Ylang (Cananga spp.) as a food ingredient,” Food and Chemical Toxicology, vol. 46, no. 2, pp. 433–445, 2008.
  11. H. I. Manner and C. R. Elevitch, Cananga odorata (ylang-ylang), Species Profiles for Pacific Island Agroforestry, 2006.
  12. T.-J. Hsieh, F.-R. Chang, and Y.-C. Wu, “The constituents of Cananga odorata,” Journal of the Chinese Chemical Society, vol. 46, no. 4, pp. 607–611, 1999.
  13. E. E. Stashenko, W. Torres, and J. R. M. Morales, “A study of the compositional variation of the essential oil of ylang-ylang (Cananga odorata Hook Fil. et Thomson, forma genuina) during flower development,” Journal of High Resolution Chromatography, vol. 18, no. 2, pp. 101–104, 1995.
  14. E. Stashenko, J. R. Martinez, C. MacKu, and T. Shibamoto, “HRGC and GC-MS analysis of essential oil from Colombian ylang‐ylang (Cananga odorata Hook fil. Et Thomson, forma genuina),” Journal of High Resolution Chromatography, vol. 16, no. 7, pp. 441–444, 1993.
  15. Deroin T, 1988. Floral biology of an Annonaceae introduced into the Ivory Coast: Cananga odorata. (Biologie florale d'une Annonacée introduite en Côte d'Ivoire: Cananga odorata (Lam.) Hook f. & Thoms.). Bulletin du Muséum National d'Histoire Naturelle. Section B, Adansonia. 10 (4), 377-393.

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