The effect of harvest periods on chemical composition of essential oil of mint (Mentha spicata L.) leaves

被引：0
|
作者：
Figueredo, Gullies [2 ]
Chalchat, Jean Claude [2 ]
Chalard, Pierre [2 ]
Al Juhaimi, Fahad Y. [3 ]
Ghafoor, Kashif [3 ]
El Babiker, El Fachl [3 ]
Ozcan, Mehmet Musa [1 ]
机构：
[1] Selcuk Univ, Fac Agr, Dept Food Engn, TR-42031 Konya, Turkey
[2] LEXVA ANALYT, F-63110 Beaumont, France
[3] King Saud Univ, Coll Food & Agr Sci, Dept Food Sci & Nutr, Riyadh, Saudi Arabia
来源：
ZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZEN | 2015年 / 20卷 / 04期
关键词：
Mint; leave; M. spicata L; harvest periods; essential oil; composition; carvone; PIPERITA L;
D O I：
暂无
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
The essential oils of mint leaves (Mentha spicata L.) cultivated in Middle Anatolia were extracted by hydrodistillation, and analysed by GC and GC-MS. The percentage yields of the essential oils of mint harvested in different months (from May to December) were 1.2%, 2.5%, 2.75%,3.0%, 2.0%, 3.7%, 2.6% and 2.0%, respectively. The major constituents varied depend on harvest periods. The main constituents of mint oil were carvone (30.8-62.9%), dihydrocarveol (2.7%-22.4, iso dihydrocarvyle acetate (12-14.4%), limonene (5.2-17.2%) and eucalyptol among the months.
引用
收藏
页码：172 / 176
页数：5
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