اثر دما و زمان انبارداری بر ترکیبات معطر عرق نعناع سبز

نوع مقاله: پژوهشی

نویسندگان

گروه علوم باغبانی، واحد شیراز، دانشگاه آزاد اسلامی، شیراز، ایران

10.22034/aej.2017.532505

چکیده

مونوترپن­ها ترکیبات عمده اسانس و عرق گیاهان دارویی می­باشند که ممکن است تحت تأثیر نور، زمان و دمای انبار قرار گیرند. این پژوهش به منظور تعیین اثر دما و زمان نگهداری عرق نعناع سبز بر ترکیبات مونوترپن آن، به صورت فاکتوریل در قالب طرح کاملاً تصادفی در سه تکرار انجام پذیرفت. دمای نگهداری شامل 25+، 4+ و 18- درجه سلسیوس و زمان انبارداری 1، 2 و 3 ماه بود. اندام هوایی نعناع پس از خشک شدن در سایه با دستگاه کلونجر عرق­گیری شد. حلال دی­اتیل­اتر، جهت خالص­سازی اسانس از عرق نعناع استفاده و تعیین ترکیبات تشکیل­دهنده اسانس با دستگاه طیف­نگار گازی متصل به طیف­سنج جرمی انجام شد. در مجموع 29 ترکیب شیمیایی در عرق تازه نعناع سبز تشخیص داده شد. از بین مونوترپن­ها، کارون، منتول، 1و8- سینوئل، پولگون، ان-دکان و پیپرتونین شناسایی شدند. تنها کارون تحت زمان و دمای انبار قرار نگرفت. سایر ترکیبات تحت تأثیر فاکتورهای مورد بررسی قرار گرفته و به یکدیگر تبدیل شدند. منتول که جزء اصلی عرق نعناع از لحاظ طعم و خاصیت ضدمیکروبی به شمار می­رود، در دمای اتاق و یخچال بالاتر از مقدار آن در نگهداری در شرایط فریزر بود. در نهایت توصیه می­گردد نگهداری عرق نعناع در دمای اتاق انجام گردد.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of storage temperatures and duration on aromatic compounds of spearment distilment

نویسندگان [English]

  • Amin Panahi
  • Farshad Sadeghi
horticultural Sciences Department, Shiraz Branch, Islamic Azad University, Shiraz, Iran
چکیده [English]

Monoterpenes are the major compounds of essential oil and distilment of medicinal plants may be affected by storage light, temperature and duration. The current study was carried out to determine the effect of  storage temperature and  duration on monoterpenes of spearment  distilment in a factorial experiment based on completely randomized design with three replications. The storage temperature was +25, +4, and -18 °C, and durations were 1, 2, and 3 months. Spearment foliage were dried in shade and its distilment were extracted by hydro distillation using a clevenger-type apparatus. The solvent of diethyl ether was used to purify distilment essential oils. Extracted essential oils were injected intoGC-MS for compounds identification. Totally, 29 compounds were detected in fresh distilment. Among monoterpenes, carvone, menthol, 1,8-cineole, pulegone, n-decane and piperitenone were the most frequrntly identified compounds, respectively. Only carvone did not change under storage  temperatures and durations. However, other compounds were influenced and converted to each other. Menthol as the second frequent component in spearmint distilment and its flavor and antimicrobial properties responsible, was in the highest level in room temperature and refrigerator. On the whole, maintainance of spearmint distilment at room temperature is recommended.

کلیدواژه‌ها [English]

  •  carvone
  •  edible peppermint
  •  GC-MS
  •  hydro distillation
  •  monoterpenes
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