不同肥源对胡扎树香芹酚含量和挥发油产量的影响

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Seyedeh Mohaddeseh Mohammadi, Fatemeh Sefidkon, Samaneh Asadi-Sanam, Sepideh Kalatejari
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引用次数: 1

摘要

本研究旨在评价化学、生物和有机肥复合施用对胡兹斯坦萨图里亚若干性状的影响。作为伊朗特有的一种具有药用价值的芳香植物,对胡兹斯坦卡挥发油(EO%)和成分进行了研究。试验跨越两个生长季节(2017-2019),涉及13种营养处理,即(a)对照(C), (b)氮磷钾(NPK);50-25-25 Kg ha−1),(c)牛粪(CM30;(d) CM60(60吨公顷−1),(e) CM30 + NPK, (f) CM60 + NPK, (g)蚯蚓堆肥(V5, 5吨公顷−1),(h) V5 + NPK, (i) Glomus mosseae (GM), (j) Glomus Intra (GI), (k)硫(so0;0公斤ha−1)+硫杆菌(T) (l) S250 + T(硫:250公斤公顷−1)和(m) V5 + T。在开花期,各处理组均从植物的地上部分取样。遮荫干燥后,将样品加氢蒸馏得到精油(EO),然后用气相色谱-质谱联用(GC-MS)进行鉴定。年、肥互作对胡孜斯坦挥发油率、挥发油成分和挥发油产量均有极显著影响(P≤0.01)。GM和so0 + T在第一年和第二年的含油量最高(分别为3.7%和3.9%)。V5 + NPK和V5 + T导致EO显著升高。Y为第一年(30.4 kg ha - 1)和第二年(64.3 kg ha - 1)。V5 + T处理和NPK处理在第1年和第2年的Carvacrol含量最高,分别为92.1%和95.2%。生物肥料和蚯蚓堆肥不仅提高了油的含量,而且提高了油的质量和香气,这反映在油的成分上。GI处理和V5 + NPK处理导致枝条中钾含量较高。同时,在V5和S250 + T处理下,枝条中S含量较高。综上所述,有机肥和生物肥配合施用可提高土壤中酚类化合物的含量和含量,有利于胡氏菌的栽培。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

The changes of carvacrol content and essential oil yield of Satureja khuzestanica Jamzad in response to different fertilizer sources

The changes of carvacrol content and essential oil yield of Satureja khuzestanica Jamzad in response to different fertilizer sources

This research aimed to evaluate the combined effects of chemical, biological and organic fertilizers on several features of Satureja khuzistanica. As an aromatic plant with medicinal properties, endemic to Iran, S. khuzistanica was studied for essential oil (EO%) and composition. Spanning for two growing seasons (2017–2019), the experiments involved 13 nutritional treatments, ie, (a) control (C), (b) nitrogen, phosphorus and potassium (NPK; 50-25-25 Kg ha−1), (c) cattle manure (CM30; 30 ton ha−1), (d) CM60 (60 ton ha−1), (e) CM30 + NPK, (f) CM60 + NPK, (g) vermicompost (V5, 5 ton ha−1), (h) V5 + NPK, (i) Glomus mosseae (GM), (j) Glomus Intra (GI), (k) sulphur (S0; 0 Kg ha−1) + thiobacillus (T), (l) S250 + T (sulphur: 250 Kg ha−1, ) and (m) V5 + T. At full flowering stage, samples were taken from aerial segments of plants in all treatment groups. After shade-drying, the samples were hydro-distillated to obtain essential oil (EO) and were then evaluated by gas chromatography–mass spectrometry (GC–MS). The interaction between year and fertilizer, as two treatments, had a significant effect (P ≤ 0.01) on the oil percentage, oil constituents and essential oil yield (EO.Y) of S. khuzistanica. GM and S0 + T caused the highest oil percentage in the first (3.7%) and second year (3.9%), respectively. V5 + NPK and V5 + T resulted in a substantial rise in EO.Y in the first (30.4 kg ha−1) and second year (64.3 kg ha−1), respectively. Carvacrol was highest in the first (92.1%) and second year (95.2%), as a result of using V5 + T and NPK treatments, respectively. Biological and vermicompost fertilizers not only improved the amount of EO but also enhanced its quality and aroma, as reflected in the constituents of the EO. The GI treatment and the V5 + NPK treatment led to high amounts of K in the branches. Meanwhile, high S contents were measured in the branches in response to the V5 and the S250 + T treatments. These findings suggested that biofertilizers and organic fertilizers can benefit the cultivation of S. khuzistanica because, when combined together, they can enhance the percentage and phenolic compounds in the EO.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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