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مقایسه مشخصات فیزیکوشیمیایی عرق نعناع فلفلی (Mentha piperita L.) حاصل از گیاه خشک و تازه در دو مرحله رویشی و زایشی و در نسبت‌های مختلف حجم عرق به وزن گیاه | ||
| علوم باغبانی ایران | ||
| دوره 55، شماره 2، تیر 1403، صفحه 331-347 اصل مقاله (1.5 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijhs.2024.371551.2151 | ||
| نویسندگان | ||
| ریحانه طائب نیا1؛ فاطمه سفیدکن* 2؛ علی محمدی ترکاشوند1؛ علی اشرف جعفری3؛ سپیده کلاته جاری1 | ||
| 1گروه علوم باغبانی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران | ||
| 2بخش تحقیقات گیاهان دارویی، موسسه تحقیقات جنگلها و مراتع کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، تهران، ایران | ||
| 3بخش تحقیقات مرتع، موسسه تحقیقات جنگلها و مراتع کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، تهران، ایران | ||
| چکیده | ||
| در این مطالعه، تاًثیر مرحله برداشت (رویشی و زایشی) و نسبت های مختلف حجم عرق به یک کیلوگرم گیاه تازه (1:2، 1:4، 1:6 و 1:8 لیتر) بر خصوصیات فیزیکوشیمیایی و اسانس موجود در عرق نعناع فلفلی (Mentha piperita L.) بررسی شد. همچنین، از نعناع فلفلی خشک شده (سایه کامل، آفتاب+سایه، و آفتاب) نیز عرق تهیه شده و با خصوصیات فیزیکوشیمیایی گیاه تازه مقایسه شد. از روشهای استاندارد برای تعیین خصوصیات فیزیکوشیمیایی عرقیات و استخراج و اندازه‌گیری اسانس موجود در عرق استفاده شد و ترکیبات اسانس نیز توسط دستگاه‌های GC و GC/MS ارزیابی شدند. نتایج آنالیز واریانس نشان دادند که مرحله برداشت و نسبت عرق به گیاه بر عدد استری، عدد اکسایش، عدد یدی، و مقادیر اسانس عرق تاٴثیر معنی‌داری دارند. بیشترین مقدار عدد استری (02/0 ± 8/10) و عدد اکسایش (46/70 ± 33/165) در نمونههای قبل از گلدهی و برداشت با نسبت چهار به یک (به‌ترتیب نسبت حجمی آب به گیاه) مشاهده شد. مقدار اسانس در نمونههای گلدار (90/5 ± 83/37) بیشتر از نمونههای قبل از گلدهی (73/8 ± 25/28) بود و حجمهای برداشتی دو به یک (56/3 ± 50/35) و چهار به یک (53/5 ± 33/40) نیز مقادیر بالاتری اسانس داشتند. روشهای خشک کردن نیز بر خصوصیات فیزیکوشیمیایی عرق اثر داشت. منتول (9/33 – 6/40 درصد) و منتون (3/11 – 9/34 درصد) بیشترین مقدار ترکیبات موجود در عرق نعناع را در تمامی تیمارها به خود اختصاص دادند. طبق این نتایج، عرق نعناع فلفلی در مرحله گلدهی کامل، در نسبت برداشت عرق به گیاه دو و چهار لیتر به یک کیلو گیاه، و خشک کردن در شرایط آفتاب+سایه از کیفیت بالاتری برخوردار است. | ||
| کلیدواژه‌ها | ||
| عرق‌گیری؛ عرقیات گیاهی؛ اسانس؛ کیفیت استاندارد | ||
| عنوان مقاله [English] | ||
| Comparison of physicochemical properties of peppermint (Mentha piperita L.) distillate obtained from dry and fresh plant in vegetative and flowering stages and in different distillate to water ratios | ||
| نویسندگان [English] | ||
| Reyhaneh Taebnia1؛ Fatemeh Sefidkon2؛ Ali Mohammadi Torkashvand1؛ Ali Ashraf Jafari3؛ Sepideh Kalate Jari1 | ||
| 1Department of Horticultural Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran. | ||
| 2Department of Medicinal Plants, Research Institute of Forests and Rangelands, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran | ||
| 34. Department of Rangelands, Research Institute of Forests and Rangelands, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran | ||
| چکیده [English] | ||
| This study investigated the effects of harvesting time including vegetative and flowering stages and four different ratio of volumes of distillate to 1 kg of fresh plant (2, 4, 6, and 8 L per 1 kg fresh plant) on physiochemical characters and essential oils of the peppermint (Mentha piperita L.) distillate. In addition, comparisons were made between distillate resulted from dried (drying in shade, sunlight+shade, and sunlight) and fresh peppermint samples. Distillation was performed using the water distillation method. Standard protocols were used to investigate the physiochemical properties of distillate. Analyses of the essential oils were done using Gas Chromatography (GC) and GC-Mass Spectrometry (GC/MS). Two-way analyses of variances showed significant effects of the harvest time and distillate volume on ester number, oxidation number, iodine number, and essential oils quantity of the distillate. The highest amount of ester no. (10.8 ± 0.02) and oxidation no. (165.33 ± 70.46) was quantified in the vegetative stage and 1:4 L of distillate. Total amount of essential oils in the flowering (37.83% ± 5.9) were higher than the vegetative (28.25 ± 8.73) stages. In addition, distillates volumes of 2:1 (35.50 ± 3.56%) and 4:1 (40.33 ± 5.53%) had higher essential oils than the other distillate volumes. Drying methods had significant effects on all physicochemical properties of distillates. Menthol (33.9-40.6 %) and menthone (11.3-34.9 %) were the highest components of the oils within the distillates. The results indicated that the peppermint distillate may have higher quality when the plants harvested at flowering stage, dried at sunlight+shade, and distillate taken at 2 and/or 4 L to 1 kg plant. | ||
| کلیدواژه‌ها [English] | ||
| distillation, plant distillate, essential oils, standard quality | ||
| مراجع | ||
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