Chemical compositions of the essential oil from peppermint (Mentha piperita L.) cultivated in Isfahan conditions

Document Type : Original article


1 Department of Agronomy and plant Breeding, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran;

2 Department of Horticultural, Science and Research Branch, Islamic Azad University, Tehran, Iran;


Background & Aim: Peppermint (Mentha piperita L.) oil is one of the most popular and widely used as an essential oil. The aim of this study was to identify of the chemical components of peppermint cultivated in Isfahan climatic conditions. Experimental: The aerial parts of the plants were collected from a filed in Meymeh, Isfahan province in 2012. The essential oil was extracted by a Clevenger approach and analyzed using GC/MS. Results & Discussion: In total, 29 compounds were identified in the essential oil from the aerial parts peppermint. The results obtained in our study indicated that the major components in the oil were camphane (14.01%), menthone (13.89%), menthol (12.37%) β-pinene (7.62%), pulegone (6.41%), β-cubebene (4.95%), α-pinene (4.743%), γ-terpinene (4.08%), delta-carane (3.81%) and piperiton (3.04%). Recommended applications/industries: The oil contents of peppermint varied slightly from year to year mostly due to variations in yearly growing weather conditions.


Article Title [فارسی]

ترکیبات شیمیایی اسانس نعناع فلفلی (Mentha piperita L) کشت شده در شرایط آب و هوایی اصفهان

Authors [فارسی]

  • احمدرضا گل پرور 1
  • امین هادی پناه 2
1 گروه زراعت و اصلاح نباتات، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران؛
2 گروه باغبانی-گیاهان دارویی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات تهران، تهران، ایران؛
Abstract [فارسی]

مقدمه و هدف: اسانس نعناع فلفلی(Mentha piperita L)   یکی از مشهورترین و کاربردترین اسانس ها در بین اسانس های گیاهان دارویی و معطر است. هدف از این مطالعه شناسایی ترکیبات شیمیایی اسانس استخراج شده از نعناع فلفلی کشت شده در شرایط آب هوایی اصفهان می باشد. روش تحقیق: اندام­های هوایی  نعناع فلفلی از مزارع منطقه میمه اصفهان در سال ۱٣٩۱ جمع آوری شد. استخراج اسانس به روش تقطیر با آب و به کمک دستگاه اسانس گیری طرح کلونجر صورت گرفت و میزان اسانس به وسیله دستگاه کروماتوگرافی گازی متصل به طیف سنج جرمی (GC/MS) مورد تجزیه و شناسایی قرار گرفت. نتایج و بحث: در مجموع ٢٩ ترکیب از اسانس  اندام­های هوایی نعناع فلفلی حاصل شد. به طور کلی با توجه به نتایج این تحقیق، ترکیبات اصلی شامل کامفن (۰۱/۱۴%)، منتون (٨٩/۱٣%)، منتول (٣٧/۱٢%)، بتا-پینن (۶٢/٧%)، پولگون (۴۱/۶%)، بتا- کاببن (٩٥/۴%)، آلفا-پینن (٧۴٣/۴%)، گاما- ترپینن (۰٨/۴%)، کارن (٨۱/٣%) و پیپریتون (۰۴/٣%) به دست آمد. توصیه کاربردی/ صنعتی: میزان اسانس نعناع فلفلی بر اساس شرایط آب و هوایی از سالی به سال دیگر تغییر می کند. مهمترین ترکیب شناسایی شده در اسانس نعناع فلفلی منطقه میمه ترکیبات مونوترپن هیدروکربنه و اکسیژنه بودند.

Keywords [فارسی]

  • نعناع فلفلی ترکیبات شیمیایی GC/MS
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