食品級精油尚好? 別被騙了!
食品級精油尚好? 別被騙了!
文/郭姿均
由於國內精油傳銷業者以"食品級精油"及"治療級精油"宣傳品質,誤導民眾這二個詞是精油品質的代表，其實治療級精油及食品級精油,只是行銷的名詞!(天然無清理術及香草療癒魔法書有更多說明)，不是品質的保證!甚至連發展芳療很久的法國,都有一漫畫嘲笑那些鼓吹精油內服的傳銷人士!見圖
我不反對在製作果醬、糖漿、潄口水或花草精時加入少量的薄荷、柑橘、丁香、肉桂等精油，但並非像傳銷業者所宣傳"預防感冒時，使用幾滴精油混合水喝下去或預防感冒期間每天飲用"，國外已有人長期食用精油肝腎衰竭及致死，更多人有黏膜受傷的問題，近期英國政府還要求傳銷業者必須拿掉內服精油的宣傳字樣並要提報不良反應報告，所以精油內服是十分專業的。
事實上，只要原本植物可供食用,萃取的精油就算混合其他數種植物，例如真正薰衣草混合二至三家較便宜產地的、或二三種不同品種(這種非國外認定的純精油，而是混雜精油，通常這麼做是為了降低成本)，仍然是食品級精油，食品級精油只是一般純精油的基本配備，不是高品質精油。更多精油品質分析請見這裡
另外食品級只是美國FDA GRAS 認列"一般來說當做食品安全的植物品項"( Generally recognized as Safe),列出那些純露、精油 (但必須無使用化學溶劑)可以做為食品添加物，做為食品調香、防腐，甚至只要符合美國OTC成藥的成份,薄荷精油都可以在美國藥局上架,當做成藥販售,但問題是只有傳銷業者如此訴求宣傳,目前沒有任何一位世界家的芳療教授是使用傳銷品牌的,因品質優良有機小農製造的如同名品界的"愛瑪仕級"精油，早在前一年都被契作，無法大量低價供應給藥局及傳銷業者，歐洲有些精油是以陳列方式出售，見圖，但非以藥品方式上架，因為精油需要教育之下使用，在歐洲及澳洲開始有薰衣草及薄荷的精油經由特殊的劑型製成膠囊,但因為有些精油直接加口服是無法被吸收,也有些精油直接口服會有毒性.
國外大多推薦有機銅器萃取的精油為品質最好及保存性最好！但這種精油價高且數量少，如果是有機耕作，受到有機規範，休耕的規定常長半年至一年，價格是非有機的三至五倍。
多數的MLM即傳銷公司都沒有有機認證,且有混雜的情形,有些價格甚至不斐,甚至比有機貴,因為他們高額的抽成獎金,目前多數人其實高估自己精油品質,目前國內市售九成都是分裝品,只是貼上英文字,很多人就以為是原裝,我建議多比較就見真章了，看看是否有原廠有機證明及GC/MS分析，國外規定很嚴謹，如果原廠的有機證明是1000ML,若業者分裝成小容量如10ML,30ML,小容量也要付費重新申請有機證明，以免分裝後被再魚目混珠了，另外原裝有機證明的精油關稅也比大桶來台分裝高。
美國FDA GRAS 列表如下:
[Code of Federal Regulations]
[Title 26, Volume 6, Parts 500 to 599]
[Revised as of April 1, 1998]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR582.20]
[Page 485-487]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES--(Continued)
PART 582--SUBSTANCES GENERALLY RECOGNIZED AS SAFE--Table of Contents
Subpart A--General Provisions
Sec. 582.20 Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).
Essential oils, oleoresins (solvent-free), and natural extractives
(including distillates) that are generally recognized as safe for their
intended use, within the meaning of section 409 of the act, are as
follows:
------------------------------------------------------------------------
Common name Botanical name of plant source
------------------------------------------------------------------------
Alfalfa................................ Medicago sativa L.
Allspice............................... Pimenta officinalis Lindl.
Almond, bitter (free from prussic acid) Prunus amygdalus Batsch, Prunus
armeniaca L. or Prunus persica
(L.) Batsch.
Ambrette (seed)........................ Hibiscus moschatus Moench.
Angelica root.......................... Angelica archangelica L.
Angelica seed.......................... Do.
Angelica stem.......................... Do.
Angostura (cusparia bark).............. Galipea officinalis Hancock.
Anise.................................. Pimpinella anisum L.
Asafetida.............................. Ferula assa-foetida L. and
related spp. of Ferula.
Balm (lemon balm)...................... Melissa officinalis L.
Balsam of Peru......................... Myroxylon pereirae Klotzsch.
Basil.................................. Ocimum basilicum L.
Bay leaves............................. Laurus nobilis L.
Bay (myrcia oil)....................... Pimenta racemosa (Mill.) J. W.
Moore.
Bergamot (bergamot orange)............. Citrus aurantium L. subsp.
bergamia Wright et Arn.
Bitter almond (free from prussic acid). Prunus amygdalus Batsch, Prunus
armeniaca L., or Prunus
persica (L.) Batsch.
Bois de rose........................... Aniba rosaeodora Ducke.
Cacao.................................. Theobroma cacao L.
Camomile (chamomile) flowers, Hungarian Matricaria chamomilla L.
Camomile (chamomile) flowers, Roman or Anthemis nobilis L.
English.
Cananga................................ Cananga odorata Hook. f. and
Thoms.
Capsicum............................... Capsicum frutescens L. and
Capsicum annuum L.
Caraway................................ Carum carvi L.
Cardamom seed (cardamon)............... Elettaria cardamomum Maton.
Carob bean............................. Ceratonia siliqua L.
Carrot................................. Daucus carota L.
Cascarilla bark........................ Croton eluteria Benn.
Cassia bark, Chinese................... Cinnamomum cassia Blume.
Cassia bark, Padang or Batavia......... Cinnamomum burmanni Blume.
Cassia bark, Saigon.................... Cinnamomum loureirii Nees.
Celery seed............................ Apium graveolens L.
Cherry, wild, bark..................... Prunus serotina Ehrh.
Chervil................................ Anthriscus cerefolium (L.)
Hoffm.
Chicory................................ Cichorium intybus L.
Cinnamon bark, Ceylon.................. Cinnamomum zeylanicum Nees.
Cinnamon bark, Chinese................. Cinnamomum cassia Blume.
Cinnamon bark, Saigon.................. Cinnamomum loureirii Nees.
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Cinnamon leaf, Ceylon.................. Cinnamomum zeylanicum Nees.
Cinnamon leaf, Chinese................. Cinnamomum cassia Blume.
Cinnamon leaf, Saigon.................. Cinnamomum loureirii Nees.
Citronella............................. Cymbopogon nardus Rendle.
Citrus peels........................... Citrus spp.
Clary (clary sage)..................... Salvia sclarea L.
Clove bud.............................. Eugenia caryophyllata Thunb.
Clove leaf............................. Do.
Clove stem............................. Do.
Clover................................. Trifolium spp.
Coca (decocainized).................... Erythroxylum coca Lam. and
other spp. of Erythroxylum.
Coffee................................. Coffea spp.
Cola nut............................... Cola acuminata Schott and
Endl., and other spp. of Cola.
Coriander.............................. Coriandrum sativum L.
Corn silk.............................. Zea mays L.
Cumin (cummin)......................... Cuminum cyminum L.
Curacao orange peel (orange, bitter Citrus aurantium L.
peel).
Cusparia bark.......................... Galipea officinalis Hancock.
Dandelion.............................. Taraxacum officinale Weber and
- laevigatum DC.
Dandelion root......................... Do.
Dill................................... Anethum graveolens L.
Dog grass (quackgrass, triticum)....... Agropyron repens (L.) Beauv.
Elder flowers.......................... Sambucus canadensis L. and S.
nigra L.
Estragole (esdragol, esdragon, Artemisia dracunculus L.
tarragon).
Estragon (tarragon).................... Do.
Fennel, sweet.......................... Foeniculum vulgare Mill.
Fenugreek.............................. Trigonella foenum-graecum L.
Galanga (galangal)..................... Alpinia officinarum Hance.
Garlic................................. Allium sativum L.
Geranium............................... Pelargonium spp.
Geranium, East Indian.................. Cymbopogon martini Stapf.
Geranium, rose......................... Pelargonium graveolens L'Her.
Ginger................................. Zingiber officinale Rosc.
Glycyrrhiza............................ Glycyrrhiza glabra L. and other
spp. of Glycyrrhiza.
Glycyrrhizin, ammoniated............... Do.
Grapefruit............................. Citrus paradisi Macf.
Guava.................................. Psidium spp.
Hickory bark........................... Carya spp.
Horehound (hoarhound).................. Marrubium vulgare L.
Hops................................... Humulus lupulus L.
Horsemint.............................. Monarda punctata L.
Hyssop................................. Hyssopus officinalis L.
Immortelle............................. Helichrysum augustifolium DC.
Jasmine................................ Jaminum officinale L. and other
spp. of Jasminum.
Juniper (berries)...................... Juniperus communis L.
Kola nut............................... Cola acuminata Schott and
Endl., and other spp. of Cola.
Laurel berries......................... Laurus nobilis L.
Laurel leaves.......................... Laurus spp.
Lavender............................... Lavandula officinalis Chaix.
Lavender, spike........................ Lavandula latifolia Vill.
Lavandin............................... Hybrids between Lavandula
officinalis Chaix and
Lavandula latifolin Vill.
Lemon.................................. Citrus limon (L.) Burm. f.
Lemon balm (see balm).
Lemon grass............................ Cymbopogon citratus DC. and
Cymbopogon flexuosus Stapf.
Lemon peel............................. Citrus limon (L.) Burm. f.
Licorice............................... Glycyrrhiza glabra L. and other
spp. of Glycyrrhiza.
Lime................................... Citrus aurantifolia Swingle.
Linden flowers......................... Tilia spp.
Locust bean............................ Ceratonia siliqua L.
Lupulin................................ Humulus lupulus L.
Mace................................... Myristica fragrans Houtt.
Malt (extract)......................... Hordeum vulgare L., or other
grains.
Mandarin............................... Citrus reticulata Blanco.
Marjoram, sweet........................ Majorana hortensis Moench.
Mate 1................................. Ilex paraguariensis St. Hil.
Melissa (see balm).
Menthol................................ Mentha spp.
Menthyl acetate........................ Do.
Molasses (extract)..................... Saccharum officinarum L.
Mustard................................ Brassica spp.
Naringin............................... Citrus paradisi Macf.
Neroli, bigarade....................... Citrus aurantium L.
Nutmeg................................. Myristica fragrans Houtt.
[[Page 487]]
Onion.................................. Allium cepa L.
Orange, bitter, flowers................ Citrus aurantium L.
Orange, bitter, peel................... Do.
Orange leaf............................ Citrus sinensis (L.) Osbeck.
Orange, sweet.......................... Do.
Orange, sweet, flowers................. Do.
Orange, sweet, peel.................... Do.
Origanum............................... Origanum spp.
Palmarosa.............................. Cymbopogon martini Stapf.
Paprika................................ Capsicum annuum L.
Parsley................................ Petroselinum crispum (Mill.)
Mansf.
Pepper, black.......................... Piper nigrum L.
Pepper, white.......................... Piper nigrum L.
Peppermint............................. Mentha piperita L.
Peruvian balsam........................ Myroxylon pereirae Klotzsch.
Petitgrain............................. Citrus aurantium L.
Petitgrain lemon....................... Citrus limon (L.) Burm. f.
Petitgrain mandarin or tangerine....... Citrus reticulata Blanco.
Pimenta................................ Pimenta officinalis Lindl.
Pimenta leaf........................... Primenta officinalis Lindl.
Pipsissewa leaves...................... Chimaphila umbellata Nutt.
Pomegranate............................ Punica granatum L.
Prickly ash bark....................... Xanthoxylum (or Zanthoxylum)
Americanum Mill. or
Xanthoxylum clava-herculis L.
Rose absolute.......................... Rosa alba L., Rosa centifolia
L., Rosa damascena Mill., Rosa
gallica L., and vars. of these
spp.
Rose (otto of roses, attar of roses)... Do.
Rose buds.............................. Do.
Rose flowers........................... Do.
Rose fruit (hips)...................... Do.
Rose geranium.......................... Pelargonium graveolens L'Her.
Rose leaves............................ Rosa spp.
Rosemary............................... Rosmarinus officinalis L.
Rue.................................... Ruta graveolens L.
Saffron................................ Crocus sativus L.
Sage................................... Salvia officinalis L.
Sage, Greek............................ Salvia triloba L.
Sage, Spanish.......................... Salvia lavandulaefolia Vahl.
St. John's bread....................... Ceratonia siliqua L.
Savory, summer......................... Satureia hortensis L.
Savory, winter......................... Satureia montana L.
Schinus molle.......................... Schinus molle L.
Sloe berries (blackthorn berries)...... Prunus spinosa L.
Spearmint.............................. Mentha spicata L.
Spike lavender......................... Lavandula latifolia Vill.
Tamarind............................... Tamarindus indica L.
Tangerine.............................. Citrus reticulata Blanco.
Tannic acid............................ Nutgalls of Quercus infectoria
Oliver and related spp. of
Quercus. Also in many other
plants.
Tarragon............................... Artemisia dracunculus L.
Tea.................................... Thea sinensis L.
Thyme.................................. Thymus vulgaris L. and Thymus
zygis var. gracilis Boiss.
Thyme, white........................... Do.
Thyme, wild or creeping................ Thymus serpyllum L.
Triticum (see dog grass).
Tuberose............................... Polianthes tuberosa L.
Turmeric............................... Curcuma longa L.
Vanilla................................ Vanilla planifolia Andr. or
Vanilla tahitensis J. W.
Moore.
Violet flowers......................... Viola odorata L.
Violet leaves.......................... Do.
Violet leaves absolute................. Do.
Wild cherry bark....................... Prunus serotina Ehrh.
Ylang-ylang............................ Cananga odorata Hook. f. and
Thoms.
Zedoary bark........................... Curcuma zedoaria Rosc.
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