بررسی روند تغییر کیفی اسانس گل محمدی طی مراحل مختلف فنولوژی گل در منطقه ارومیه ‏

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران

2 استاد، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران

3 دانشیار، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران

4 استادیار، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلی، اردبیل، ایران

10.22059/ijhs.2019.277924.1618

چکیده

گل محمدی (Rosa damascena Mill.) از گونه­های ارزشمند جنس رُز بوده که اسانس آن در بسیاری از صنایع مانند آرایشی، بهداشتی و دارویی استفاده می­شود. در پژوهش حاضر، ترکیب اجزای اسانس گل محمدی طی مراحل مختلف نمو گل (1- غنچه گل 2- گل نیمه­باز 3- گل کامل باز شده و 4- گل در آغاز پیری) طی سال 1397 در منطقه ارومیه مورد مطالعه قرار گرفت. اسانس گل محمدی به روش تقطیر با آب و توسط دستگاه کلونجر تهیه شد. کمترین و بیشترین مقدار اسیدیته شیره سلولی به­ترتیب در مرحله غنچه گل و گل در آغاز پیری مشاهده شد. آنالیز ترکیب اجزای اسانس بوسیله دستگاه GC-MS نشان داد نونادِکان، هنی­کوسان، سیترونلول، ژرانیول و زد-5-نونادِسِن از اصلی­ترین اجزای اسانس بودند. بالاترین نسبت سیترونلول/ژرانیول در مرحله گل کامل باز شده به­دست آمد. بالاترین میزان آلفا-پینِن در مرحله غنچه گل تولید شد و بتا- میرسِن نیز به­طور اختصاصی در مرحله غنچه گل تولید شد. بالاترین میزان 2-فنیل­اتانول و همچنین دو ترکیب اوژنول و ژرانیال نیز به‌طور اختصاصی در مرحله گل کامل تولید شدند، در حالی­که آلکان دوکوسان تنها در این مرحله تولید نشد. نتایج نشان داد با توجه به کاربرد اسانس در بخش آرایشی، بهداشتی و یا استفاده پزشکی، می‌توان از بخش­های متفاوت گل در زمان نمو گل اسانس­گیری نمود.

کلیدواژه‌ها


عنوان مقاله [English]

Investigation on quality changes of damask rose essential oil during different ‎phenology stages in Oroumieh region

نویسندگان [English]

  • Mehran Kanani 1
  • Esmaeil Chamani 2
  • Ali Akbar Shokouhian 3
  • Mousa Torabi-Giglou 4
1 Ph.D. Candidate, Faculty of Agriculture and Natural Resources, University ‎of Mohaghegh Ardabili, Ardabil, Iran
2 Professor, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
3 Associate Professor, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, ‎Ardabil, Iran
4 Assistant Professor, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
چکیده [English]

Damask rose (Rosa damascena Mill.) is one of the most valuable plant species from genus Rosa. Its essential oil is using in many industries, such as cosmetics, sanitary, and pharmaceutical. In present study, the chemical composition of damask rose essential oil was evaluated during different flower development stages: (1- flower bud 2- partially open flower 3- full open flower and 4- senescent flower) in Oroumieh region, during 2018. The damask rose essential oil was collected by distillation with water via Clevenger apparatus. The lowest and highest sap cell pH levels were observed at flower bud and senescent flower stages, respectively. Analysis of the chemical compositions of the essential oil was done by GC-MS technique and the most abundant compounds were nonadecane, heneicosane, citronellol, geraniol, and Z-5-nenadencene. The highest ratio of citronellol /geraniol was produced at the full open flower stage. The highest amount of a-pinene was produced in the flower bud stage and b-myrcene was produced solely in the flower bud stage. The highest amount of 2-phenyl ethanol alcohol, as well as eugenol and geranial compounds were exclusively produced at the full open flower stage; while docosane alkane was not produced at full open flower stage. The results manifested that due to the objective of using essential oils in cosmetic, health or pharmaceutical, different flower development stages can be selected for extraction.

کلیدواژه‌ها [English]

  • ‎2-phenyl ethanol
  • citronellol
  • Eugenol
  • flower development
  • geraniol
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