Effects of drying methods on the quality and quantity of the essential oil of Mentha longifolia L. subsp Capensis
Effects of drying methods on the quality and quantity of the essential oil of Mentha longifolia L. subsp Capensis
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DOI：
10.1016/j.foodchem.2006.02.052
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Afolayan, A. J.
中科院分区：
文献类型：
--
作者：
Asekun, O. T.;Grierson, D. S.;Afolayan, A. J.
研究了不同干燥方法对长叶薄荷挥发油含量和化学品质的影响：风干和晒干叶油中最主要的成分是薄荷酮(分别为47.9%和38.3%)，烘干叶油的主要成分是柠檬烯(40.8%)，而薄荷酮是原鲜叶油的主要成分。烘干后的叶油中未检出薄荷酮和薄荷酮。用三种不同的干燥方法干燥后，挥发油中的单萜类化合物发生了显著的化学转化。由于通过烘干可以显著减少可能有害的香草酮和薄荷酮，因此建议在食用前应将其烘干或煮熟，以减少毒性。(C)2006爱思唯尔有限公司。保留所有权利。
The effects of various methods of drying on the content and chemical quality of the essential oil of Mentha longifolia was studied: The most prominent component in both the air-dried and sun-dried leaf oils was menthone (47.9% and 38.3%, respectively), while oven-dried leaf oil had limonene as the major compound (40.8%), whereas pulegone was the major compound from the original fresh leaf oil. Menthone and pulegone were not detected in the oven-dried leaf oil. The essential oil underwent significant chemical transformation in its monoterpenoids when the leaves were dried by the three different methods. Due to the significant reduction of the potentially harmful pulegone and menthone by oven-drying, it is suggested that this herb should be oven-dried or cooked before consumption in order to reduce toxicity. (c) 2006 Elsevier Ltd. All rights reserved.