เอกสารการประชุมวิชาการและเสนอผลงานวิจัย มหาวิทยาลัยทักษิณ ครั้งที่ 19 2552 - page 844

„µ¦ž¦³»¤ª·µ„µ¦Â¨³Áœ°Ÿ¨Šµœª·‹´¥¤®µª·š¥µ¨´¥š´ „¬·– ‡¦´Ê Šš¸É 19 ž¦³‹Îµže 2552
2
Abstract
Enfleurage, the traditional method of essential oil extraction using animal fat, yields the best results with
jasmine. The aim of this work is to investigate the fat preparing conditions from goat fat which is available in the
south of Thailand and study the enfleurage extraction efficiency compare with fat from buffalo. The extraction of
goat fat with dichloromethane with the ratio of 1:2 (w/v) for 9 days gave high yield of pure white and smooth
texture fat (74.65%). Buffalo fat was extracted with dichloromethane with the ratio of 3:2(w/v) for 10 days to
afford pure light yellow fat in 23.87%. Jasmine flowers from local market were extracted over the purified goat
and buffalo fat for 13 days. The Jasmine fragrance extracted by goat fat was obtained in fewer yields (1.58 %) but
with closer smell to fresh flowers than the jasmine oil extracted by buffalo fat (2.01 %). GC-MS chromatograms
showed similar chemical compositions with linalool L, benzyl acetate, ethyl palmitate, ethyl stearate, myristic acid
and 3 fatty acids (palmitic acid, oleic acid and stearic acid) as the major components. Magaric acid, indole, E,E- Į-
farnesene and methyl anthranilate are also found in the Jasmine fragrance extracted by goat fat. The process to
reduce the large amount of fatty acids in the jasmine oil extracted by goat fat (58.00%) and oil extracted by buffalo
fat (70.94%) should be further investigated. However, goat fat is a new alternative material for enfleurage
extraction.
Keywords: Enfleurage, Goat fat, Jasmine essential oil
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