Changes on essential oil composition of coriander (Coriandrum sativum L.) fruits during three stages of maturity

The essential oils composition of coriander (Coriandrum sativum L.) fruits obtained by hydrodistillation was studied at three stages of maturity by GC–FID and GC–MS. Essential oil yields showed marked increase during maturation process and forty one compounds were identified. Geranyl acetate (46.27%), linalool (10.96%), nerol (1.53%) and neral (1.42%) were the main compounds at the first stage of maturity (immature fruits). At the middle stage, linalool (76.33%), cis-dihydrocarvone (3.21%) and geranyl acetate (2.85%) were reported as the main constituents. Essential oils at the final stage of maturity (mature fruits) consist mainly on linalool (87.54%) and cis-dihydrocarvone (2.36%). Additionally, accumulation of monoterpene alcohols and ketones was observed during maturation process of coriander fruit.     

黑龙江产芫荽籽精油成分及其清除DPPH自由基能力研究

用水蒸气蒸馏法提取黑龙江产芫荽籽,以0.50%的产率获得精油。用GC-MS联机对精油进行了成分分析,检测出31个成分,解析鉴定了占精油99.726%的29个成分。主要成分芳樟醇占总精油含量的73.614%。该精油对DPPH(1,1-Diphenyl-2-picrylhydrazyl)自由基的清除率为94%。水蒸气蒸馏后残渣的甲醇萃取物对DPPH的最大清除率为91%。     

芫荽茎叶精油化学成分分析

采用气相色谱/质谱(GC/MS)联机对水蒸汽蒸馏得到的黑龙江产芫荽茎叶精油的芳香成分进行了分析。共检测出86个成分,其中49种被鉴定,占总成分的87．907%。醇类和醛类化合物最多,分别为39．598%, 31．955%；酯类化合物3．939%；碳水化合物6．582%。     

Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation

The essential oil and fatty acid composition of Myrtus communis var. italica fruit during its ripening was determined. The effect of the harvesting time on some physical properties of Myrtus fruits, fruit weight and moisture content, were significant. The increase of fruit weight (from 2.54 to 8.79 g% fruits) during ripeness was correlated positively with that of moisture content (from 28% to 72%). Fruit essential oil yields varied from 0.003% to 0.01% and showed a remarkable increase at 60 days after flowering to reach a maximum of 0.11%. Forty-seven volatile compounds were identified in fruit essential oils; 1,8-cineole (7.31–40.99%), geranyl acetate (1.83–20.54%), linalool (0.74–18.92%) and α-pinene (1.24–12.64%) were the main monoterpene compounds. Total fatty acid contents varied from 0.81% to 3.10% during fruit maturation and the predominant fatty acids were linoleic (12.21–71.34%), palmitic (13.58–37.07%) and oleic (6.49–21.89%) acids. The linoleic acid proportions correlated inversely with palmitic and oleic acids during all the stages of ripening.     

Mycorrhization of coriander (Coriandrum sativum L) to enhance the concentration and quality of essential oil

The effect of association of two vesicular arbuscular mycorrhizal (VAM) fungi, Glomus macrocarpum and G fasciculatum, on the concentration and composition of essential oil in coriander (Coriandrum sativum) was studied. VAM inoculation increased the essential oil concentration in fruits by as much as 43%. Although significant variation in effectiveness of the two fungal species was observed, the quality of essential oil was significantly enhanced on mycorrhization. GC characterisation of essential oil showed increased concentration of geraniol and linalool in plants inoculated with G macrocarpum and G fasciculatum respectively. © 2002 Society of Chemical Industry     

芫荽茎叶精油成分及清除DPPH自由基能力研究

以乙醚为溶剂,采用索式萃取法萃取新鲜芫荽茎叶,以0.252%产率获得芳香精油。利用GC-MS分析仪对精油进行了分析,检测出60种成分,解析了占精油94.200%的41种成分,其中,酯类化合物57.755%,烷烃类化合物11.300%,醛类化合物16.168%,芳香族化合物8.077%。该精油对DPPH(1,1-D:phenyl-2-picrylhy-drazyl)自由基的清除率最高达62.7%,水蒸气蒸馏获得精油的清除率为84.2%。     

Phytochemical composition and antimicrobial activities of the essential oils from Satureja subspicata Vis. growing in Croatia

The present study describes the phytochemical profile and antimicrobial activity of Satureja subspicata Vis. essential oils, collected in Dalmatia (Croatia). Three samples of essential oils were obtained from the aerial parts of the plant by hydrodistillation and analyzed by GC–MS. From the 24 compounds representing 97.47% of the oils, carvacrol (16.76%), α-pinene (13.58), p-cymene (10.76%), γ-terpinene (9.54%) and thymol methyl ether (8.83%) appear as the main components. The oils also contained smaller percentages of myrcene, linalool, β-caryophyllene, limonene, geranyl acetate, 1-Octen-3-ol, nerol, thymol and borneol. Furthermore, antimicrobial activity of the oil was evaluated using agar diffusion and broth microdilution methods. The antimicrobial test results showed that the oils had a great potential antimicrobial activity against all 13 bacteria and 9 fungal strains. Gram-positive bacteria are more sensitive to the investigated oil, with a range of 0.09 to 6.25 μl/ml than Gram-negative bacteria in the range which is significantly higher from 1.56 to 25.00 μl/ml. Results presented here may suggest that the essential oil of S. subspicata possesses antimicrobial properties, and is therefore a potential source of antimicrobial ingredients for the food and pharmaceutical industry.     

中国产玳玳叶油的化学成份研究

用挥发油提取器提取玳玳树枝和树叶中的挥发油,利用气相色谱-质谱(GC-MS)分析其中的化学成份,采用GC峰面积归一法定量,鉴定出54种化学物,占挥发油总量的98.9%以上,主要成份为芳樟醇、乙酸芳樟酯、乙酸香叶酯等.     

微波无溶剂萃取法提取野菊花精油工艺及成分分析

采用微波无溶剂萃取法（Solvent-free microwave extraction, SFME）分别提取野菊花鲜花精油和干花精油,对提取工艺进行了优化;并通过气相色谱-质谱联用技术（chromatograpy-mass spectrometry, GC-MS）分析两种精油化学成分,用峰面积归一法计算各组分相对含量。结果表明:野菊花鲜花精油的最佳提取条件为提取时间50 min,微波功率540 W,精油得率为鲜花重的0.1129%;干花精油的最佳提取条件为料液比1:5 g/mL,浸泡时间3 h,提取时间60 min,微波功率540 W,精油得率为干花重的0.1926%;经GC-MS分析,SFME提取野菊花鲜花精油的主要化学成分是单萜及单萜类含氧化合物,相对含量较多的化合物是乙酸桧酯（13.20%）、甲位侧柏酮（11.10%）、桧醇（9.70%）、菊醇（5.06%）、甲位水芹烯（3.87%）、荜澄茄油烯（3.78%）、桉叶油素（3.61%）、崖柏醇（3.37%）、2-侧柏烯（3.36%）。干花精油的主要化学成分是单萜含氧化合物及倍半萜,相对含量较多的化合物是菊醇（8.59%）、反式石竹烯（7.63%）、大根香叶烯（7.06%）、Α-合金欢烯（5.86%）、甲位侧柏酮（4.85%）、乙酸桧酯（4.34%）、乙酸菊醇酯（3.45%）、右旋樟脑（3.35%）。野菊花鲜花精油的含量比干花更高,单萜含氧化合物相对含量高于干花精油,更具有应用价值。     

A comparison of the peel oil components of Australian native lime (Microcitrus australe) and Mexican lime (Citrus aurantifolia Swingle)

The essential oil components extracted from the pericarp layer of two varieties of lime fruit, viz. Mexican lime (Citrus aurantifolia Swingle) and an Australian native lime (Microcitrus australe) have been analysed by gas chromatography/mass spectrometry. Thirty‐three components were identified in M australe and 34 in C aurantifolia. The compound types comprised monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpenes and coumarins. For the more volatile monoterpenoid compounds, the major component was limonene, with significant amounts of γ‐terpinene, β‐pinene, geranial, neral, neryl acetate and geranyl acetate. From an examination of the nature and contents of individual components, there was no indication that any one compound might be responsible for the predominant aroma impact. The possible contribution to aroma differences due to quantitative differences in the amounts of these components is discussed. However, sensory evaluation indicated that there was little or no difference between the aromas of the two oils. Copyright © 2004 Society of Chemical Industry     

索氏法提取芫荽茎叶精油和成分解析以及清除亚硝酸钠作用

采用索氏萃取法萃取新鲜芫荽茎叶芳香成分,获得芳香精油,得油率为0．252%。利用GC-MS对精油进行了分析,检测出60个成分,解析出41个成分,占94．200%。其中,酯类化合物含量最高,占总油量57．755%。其次为烷烃类化合物,占总油量的11．300%。醛类化合物16．168%,芳香族化合物8．077%。研究了精油对亚硝酸钠消除效果,当精油用量为0．8ml时,清除率为最大69．7%。     

保鲜膜与冷藏温度对芫荽的采后品质影响

研究?2、0、4及10 ℃包裹保鲜膜贮藏和0 ℃直接贮藏方式对芫荽采摘后色差、叶绿素含量、失重率、膜通透性以及感官评价的影响,探索芫荽最佳保鲜条件。结果表明:在0 ℃下贮藏7 d后,保鲜膜包装下芫荽的失重率为24%,而直接冷藏其失重率达到35%,保鲜膜能够抑制芫荽水分蒸发,降低自身失重率。随着贮藏温度的升高,芫荽的失重率、色差不断提高,膜通透性不断增强;芫荽叶绿素含量下降趋势更加明显。综合以上各项指标分析,芫荽在0 ℃条件下包裹保鲜膜贮藏较为合适。     

用极微弱化学发光法评价4种天然食品和3种精油的稳定性

研究了用极微弱化学发光法评价4种天然食品和3种精油在O2中和60℃条件下的稳定性。麝香草,椰子,芫荽,山楂4种天然食品的发光强度顺序为,麝香草>椰子>芫荽>山楂,3种精油的发光强度顺序为,丁香>柚子>芫荽。还测定了这3种精油主成分单体的发光强度顺序为:丁香酚>柠檬烯>芳樟醇,研究结果表明,在氧化环境中的稳定顺序与发光强度呈相反顺序。     

Toxicity of naturally occurring compounds of Lamiaceae and Lauraceae to three stored-product insects

The compounds 1,8-cineole, camphor, eugenol, linalool, carvacrol, thymol, borneol, bornyl acetate and linalyl acetate occur naturally in the essential oils of the aromatic plants Lavandula angustifolia, Rosmarinus officinalis, Thymus vulgaris and Laurus nobilis. These compounds were evaluated for fumigant activity against adults of Sitophilus oryzae, Rhyzopertha dominica and Tribolium castaneum. The insecticidal activities varied with insect species, compound and the exposure time. The most sensitive species was S. oryzae, followed by Rhyzopertha dominica. Tribolium castaneum was highly tolerant of the tested compounds. 1,8-Cineole, borneol and thymol were highly effective against S. oryzae when applied for 24 h at the lowest dose (0.1 μl/720 ml volume). For Rhyzopertha dominica camphor and linalool were highly effective and produced 100% mortality in the same conditions. Against Tribolium castaneum no oil compounds achieved more than 20% mortality after exposure for 24 h, even with the highest dose (100 μl/720 ml volume). However, after 7 days exposure 1,8-cineole produced 92.5% mortality, followed by camphor (77.5%) and linalool (70.0%). These compounds may be suitable as fumigants because of their high volatility, effectiveness, and their safety.     

Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils

Essential oils from dill (Anethum graveolens L.), coriander (seeds of Coriandrum sativum L.), cilantro (leaves of immature C. sativum L.) and eucalyptus (Eucalyptus dives) were separated into heterogeneous mixtures of components by fractional distillation and were analyzed by gas chromatography-mass spectroscopy. Minimum inhibitory concentrations against gram-positive bacteria, gram-negative bacteria and Saccharomyces cerevisiae were determined for the crude oils and their fractions. Essential oil of cilantro was particularly effective against Listeria monocytogenes, likely due to the presence of long chain (C6-C10) alcohols and aldehydes. The strength and spectrum of inhibition for the fractions often exceeded those determined in the crude oils. Mixing of fractions resulted in additive, synergistic or antagonistic effects against individual test microorganisms.     

Antibacterial activity of some Lamiaceae essential oils using resazurin as an indicator of cell growth

The aim of this work was to investigate the antibacterial activity of six Lamiaceae essential oils, against pathogenic and food spoilage bacteria. The chemical profiles of essential oils were evaluated by the means of GC and GC-MS. The major constituents of the oils were 1,8-cineol (29.2%), camphor (17.2%), α-pinene (11.5%) in Rosmarinus officinalis, citronellal (20.5%), β- geraniol (17.0%), β-citronellol (11.5%) in Melissa officinalis, 1,8-cineol (27.4%), α-thujone (16.3%), β-thujone (11.2%), borneol (10.4%), camphor (7.98%) in Salvia officinalis, linalool (25.1%), linalyl acetate (22.5%) in Lavandula angustifolia, thymol (52.4%), p-cymene (17.9%) in Thymus vulgaris and Patcholene alcohol (22.7%), α-bulnesene (17.1%), α-guaine (13.8%) in Pogostemon cablin. On quantitative basis, the amounts of 1,8-cineol, citronellal, 1,8-cineol, linalool, thymol and patchouli alcohol, calculated using calibrated curve with pure standard compounds, in the respective essential oils were found to be 28.4, 19.0, 26.7, 23.3, 51.1 and 21.1 g/100 g of oil, respectively. The modified resazurin microtitre-plate assay was used to evaluate the antibacterial activity of the essential oils and their principal components. All the essential oils analyzed presented inhibitory effects on most of the strains tested. Thymus vulgaris essential oil showed the highest inhibition. It was concluded that modified resazurin assay could be effectively used for reliable assessment of antibacterial activity of the tested essential oils against several Gram positive and negative bacterial taxa. The present results also demonstrated that Lamiaceae essential oils exhibiting higher antibacterial activity were generally rich in oxygenated monoterpens.     

The composition of the essential oil of dried Nigerian ginger (Zingiber officinale Roscoe)

 The essential oil composition of dried Nigerian ginger (Zingiber officinale Roscoe) was determined by means of gas chromatography and gas chromatography-mass spectrometry techniques. The ginger was hydrodistilled; the oil yield was 2.4% and consisted of 64.4% sesquiterpene hydrocarbons, 6.6% carbonyl compounds, 5.6% alcohols, 2.4% monoterpene hydrocarbons and 1.6% esters. The main compounds were zingiberene (29.5%) and sesquiphellandrene (18.4%). A number of constituents not previously reported in ginger oil were identified. These include 2,6-dimethyl hepten-l-ol, α-gurjunene, linalool oxide, isovaler-aldehyde, 2-pentanone, cadinol, α- and γ-calacorene, eremophyllene, t-muurolol, α-himachallene, α-cubebene acetic acid, pinanol, α-santalene, geranyl propionate, geranoic acid, (E,E)-α-farnesene, n-methyl pyrrole and geranic acid. Received: 14 December 1998 / Revised version: 4 February 1999     

Isolation of volatile oil from thyme (Thymbra spicata) by steam distillation

The effects of steam flow rate (1.03 and 0.64 L/h), distillation time, and particle size (0.50, 1.00, 2.05 mm) of Thymbra spicata on essential oil yield and sequence of extraction of compounds were studied. A logarithmic model fitted well to experimental data. The composition of the essential oil obtained by steam distillation was investigated for whole leaves only since the grinding had an adverse effect on yield. The oil obtained was very rich with respect to its carvacrol content. For both steam flow rates, oxygenated monoterpenes were recovered the most rapidly. Using whole leaves (2.05 mm) and a higher steam flow rate (1.03 L/h) for 75 min of distillation was chosen as the optimum which gives the lowest amount of monoterpene hydrocarbons, the complete recovery of oxygenated compounds, and the highest yield in a shorter time. Yield was 1.57% at this optimum condition. The oil was composed of 53.1% oxygenated compounds, 25.7% monoterpene hydrocarbons, 4.4% sesquiterpenes, and 14.1% p-cymene.     

超临界CO_2萃取柚子叶、花精油的GC-MS分析

采用超临界CO2萃取技术提取柚子叶、花中的精油,运用气相色谱-质谱(GC-MS)联用技术对其化学成分进行分离和鉴定,并用峰面积归一化法确定各组分的相对含量。结果表明:从柚子叶精油中分离出61个色谱峰,鉴定出39个化合物,占总离子峰相对含量的90.05%。其主要化学成分有匙叶桉油烯醇(21.36%),石竹烯氧化物(17.16%),β-石竹烯(8.40%),α-石竹烯(2.07%),异芳萜烯氧化物(2.01%)等。从柚子花精油中分离出42个色谱峰,鉴定出27个化合物,占总离子峰相对含量的89.31%。其主要化学成分有金合欢醇(19.02%)、橙花叔醇(18.24%),龙脑(6.60%),芳樟醇(4.03%),橙花醇(2.57%)等。柚子叶与柚子花精油共同鉴定出的化合物有橙花醇、香叶醇、香叶酸、β-石竹烯等12种,其相对含量存在不同程度差异。