土耳其大料(Pimpinella anisum L.)品质及精油分类

IF 2.2 3区农林科学 Q3 CHEMISTRY, APPLIED

Journal of Essential Oil Research Pub Date : 2023-08-02 DOI:10.1080/10412905.2023.2240802

Ayşe Betül Avcı, M. Göre, B. Öztürk

{"title":"土耳其大料(Pimpinella anisum L.)品质及精油分类","authors":"Ayşe Betül Avcı, M. Göre, B. Öztürk","doi":"10.1080/10412905.2023.2240802","DOIUrl":null,"url":null,"abstract":"ABSTRACT For industries that use aniseed as a raw material, essential oil content and aroma composition are critical factors. Anise fruits were collected from 15 locations to determine these criteria. The essential oil procured by hydrodistillation was analysed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC – MS). The locations were divided into five classes according to the cluster analysis of essential oil components. The most important components that made up the classes were estragole (2.33%), trans–anethole (93.90%), cis-anethole (0.21%), carvone (0.097%), p-anisaldehyde (0.651%), longifolene (1.35%), carvacrol (0.06%) and α-himachalane (0.12%). The rate of essential oil varied between 0.33-3.01% in the locations. Trans–anethole is the main component of the essential oil, while their rates changed according to the populations (90.8–96.6%). Location has a significant (p ≤ 0.05) effect on the essential oil, fruit width, fruit length and a thousand fruit weight; furthermore, it is positively related.","PeriodicalId":15782,"journal":{"name":"Journal of Essential Oil Research","volume":null,"pages":null},"PeriodicalIF":2.2000,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Some quality and essential oil classifications of Turkish aniseed (Pimpinella anisum L.)\",\"authors\":\"Ayşe Betül Avcı, M. Göre, B. Öztürk\",\"doi\":\"10.1080/10412905.2023.2240802\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT For industries that use aniseed as a raw material, essential oil content and aroma composition are critical factors. Anise fruits were collected from 15 locations to determine these criteria. The essential oil procured by hydrodistillation was analysed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC – MS). The locations were divided into five classes according to the cluster analysis of essential oil components. The most important components that made up the classes were estragole (2.33%), trans–anethole (93.90%), cis-anethole (0.21%), carvone (0.097%), p-anisaldehyde (0.651%), longifolene (1.35%), carvacrol (0.06%) and α-himachalane (0.12%). The rate of essential oil varied between 0.33-3.01% in the locations. Trans–anethole is the main component of the essential oil, while their rates changed according to the populations (90.8–96.6%). Location has a significant (p ≤ 0.05) effect on the essential oil, fruit width, fruit length and a thousand fruit weight; furthermore, it is positively related.\",\"PeriodicalId\":15782,\"journal\":{\"name\":\"Journal of Essential Oil Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2023-08-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Essential Oil Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10412905.2023.2240802\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Essential Oil Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10412905.2023.2240802","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

对于以大料为原料的行业来说，精油含量和香气成分是关键因素。从15个地点收集大茴香果实来确定这些标准。采用气相色谱(GC)和气相色谱-质谱联用(GC - MS)对加氢蒸馏所得精油进行分析。根据精油成分的聚类分析，将其划分为5类。主要成分为雌二醇(2.33%)、反式茴香醚(93.90%)、顺式茴香醚(0.21%)、香芹酮(0.097%)、对茴香醛(0.651%)、长叶烯(1.35%)、香芹酚(0.06%)和α-马马烷(0.12%)。各产地精油含量在0.33 ~ 3.01%之间。反式茴香醚是香精油的主要成分，其含量随种群而变化(90.8 ~ 96.6%)。地点对挥发油、果宽、果长、千果重的影响显著(p≤0.05);此外，它是正相关的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Some quality and essential oil classifications of Turkish aniseed (Pimpinella anisum L.)

ABSTRACT For industries that use aniseed as a raw material, essential oil content and aroma composition are critical factors. Anise fruits were collected from 15 locations to determine these criteria. The essential oil procured by hydrodistillation was analysed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC – MS). The locations were divided into five classes according to the cluster analysis of essential oil components. The most important components that made up the classes were estragole (2.33%), trans–anethole (93.90%), cis-anethole (0.21%), carvone (0.097%), p-anisaldehyde (0.651%), longifolene (1.35%), carvacrol (0.06%) and α-himachalane (0.12%). The rate of essential oil varied between 0.33-3.01% in the locations. Trans–anethole is the main component of the essential oil, while their rates changed according to the populations (90.8–96.6%). Location has a significant (p ≤ 0.05) effect on the essential oil, fruit width, fruit length and a thousand fruit weight; furthermore, it is positively related.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of Essential Oil Research 工程技术-食品科技

CiteScore

6.00

自引率

3.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Journal of Essential Oil Research ( JEOR) is the major forum for the publication of essential oil research and analysis. Each issue includes studies performed on the chemical composition of some of the 20,000 aromatic plants known in the plant kingdom. JEOR is devoted entirely to all phases of research from every corner of the world by the experts in their field. JEOR''s main areas of focus include: -Analytical chemistry- Biological activity- Biotechnology- Chemical composition- Chemical synthesis- Chemosystematics- Microbiological activity- Plant biochemistry/biosynthesis- Toxicology. Published six times per year, JEOR provides articles on the aromatic principles of a plant or its isolates and are directed toward furthering our readers'' knowledge of the aromatic plant and animal kingdoms.