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目的分析比较野生和栽培薄荷Mentha haplocalyx。方法采收鲜活植株,在人工气候室培养4个月后,采用GC-MS法定性检测两者的挥发油组成。结果共检测53种化学成分,多以烯、醇及酮类物质组成,其中栽培品种香型主要由D-柠檬烯、桉油素、香芹酮(28.52%、14.91%、25.36%)组成,野生品种香型主要由D-柠檬烯、桉油素、β-水芹烯(12.21%、46.70%、20.19%)组成。结论野生和栽培薄荷的香型主要组成成分在构成和组成比例上存在不同,野生品种醇类成分的量较栽培品种的醇类成分高。
Objective To compare and analyze the wild and cultivated Mentha haplocalyx. Methods Fresh plants were harvested and cultivated for 4 months in the artificial climate chamber. The volatile oil composition of both was qualitatively determined by GC-MS. Results A total of 53 chemical constituents were detected, mostly consisting of alkenes, alcohols and ketones. The cultivars were mainly composed of D-limonene, eucalyptus, carvone (28.52%, 14.91%, 25.36% Variety scent is mainly composed of D-limonene, cineole, β-phellandrene (12.21%, 46.70%, 20.19%). Conclusion The main constituents of the scent of wild and cultivated peppermint are different in composition and composition ratio. The content of alcohol component in wild species is higher than that in cultivated species.