| 摘要: | 土肉桂（Cinnamomum osmophloeum Kanehira）是一種台灣特有的原生種中型常綠喬木，由於全株富含肉桂醛，具有良好的抗菌、抗蟎、抗白蟻、抗蚊、抗真菌活性。可代替肉桂供藥用及香料，具有極高的經濟價值。然而有假桂樹之稱的陰香（Cinnamomum burmannii (Nee) Blume）因其外型與土肉桂極為相似，不易辨別，種苗業者常將外來引進之陰香以土肉桂之名魚目混珠，造成樹種鑑定上之紛爭，衍生諸多造林上及生態上的問題。
本研究分別從生藥學的顯微鑑定、代謝體的主成分分析與基因體RFLP三方面進行研究，對於土肉桂與陰香，以及其他近緣植物進行鑑定。研究結果發現，土肉桂與陰香無論在外觀與顯微切片都十分接近，只有在枝葉與種子有較為顯著的差異；而在代謝體方面，土肉桂則容易受到生長條件與環境氣候的影響，造成化學成分組成的差異；利用PCR技術增幅rDNA進行RFLP試驗，除了得以快速而準確獲得土肉桂與陰香相異的圖譜外，在其他近緣植物方面，也皆能有所區分，顯現出在物種鑑定方面，基因體確實具有較好的再現性與靈敏性，而得以更簡易、快速的釐清種源，避免在食品與藥材上的誤用，有助於拓展土肉桂植物在生物醫學、農業、乃至於自然生態研究上的利用價值。
Indigenous cinnamon（Cinnamomum osmophloeum Kanehira） is one of the indigenous hardwood species in Taiwan, The main constituents of C. cassia and C. osmophloeum is cinnamaldehyde, which has shown excellent inhibitory effects on anti-bacteria, anti-termites, anti-mites, antimildew, anti-mosquito larvae, and anti-fungi. It can replace the cinnamon with spices and medicinal, which has high value.
However, The Yin-Xiang (Cinnamomum burmannii (Nee) Blume) is due to a fast-growing and bushy foliage, it is more popular used to landscaper that in our country. Because of their similar appearance between with indigenous cinnamon and Yin Xiang, therefore, it is difficult to discriminate each other. The dealer often introduce Yin Xiang as adulterant rather than indigenous cinnamon, which makes many problems in the afforestation and ecology
This study focused on the microscopic identification of comparative pharmacognosy, principal component analysis of metabolomics and RFLP of genomics to discriminate the Cinnamomum osmophloeum, Cinnamomum burmannii and other related plants. In this research, the rapid identification of microscopic sections, requires more higher experience and skills. The metabolomic comparison between C. osmophloeum and C. burmannii is easy to be affected by the environmental or climate factors. In contrast, genomics identification has many adventages such as better reproducibility, sensitivity and more simple and fast to identify the sources of species for quality control on the safety of food ingredients and others bioresources. |
