بررسی پروفایل روغن های اسانسی حاصل از اندام های هوائی گیاه پونه سای البرزی با استفاده از روش های کلاسیک و روش های مبتنی بر مایکروویو: مقایسه با اجزاء فرار با استفاده از میکرواستخراج فاز جامد فضای فوقانی
Subject Areas : Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)
1 - گروه شیمی، دانشگاه آزاد واحد شهرکرد، شهرکرد، ایران
Keywords: تقطیر با آب, پونه سای البرزی, استخراج مایکروویو بدون حلال, تقطیر با آب به کمک مایکروویو, میکرواستخراج فاز جامد فضای فوقانی,
Abstract :
زمینه و هدف: گیاه پونه سای البرزی یک گیاه داروئی بوده و این گزارش به شناسائی ساختارهای شیمیائی روغن های اسانسی و اجزاء فرار حاصل از اندام های هوائی این گیاه با استفاده از روش های سنتی و پیشرفته اختصاص دارد. روش تحقیق: پروفایل های شیمیائی روغن های اسانسی و اجزاء فرار حاصل از اندام های هوائی گیاه پونه سای البرزی با استفاده از روش تقطیر با آب، استخراج مایکروویو بدون حلال، تقطیر با آب به کمک مایکروویو و میکرواستخراج فاز جامد فضای فوقانی، در ادامه با دستگاه های کروماتوگراف گازی و کروماتوگراف گازی- طیف سنج جرمی مورد بررسی قرار گرفتند. نتایج و بحث: مجموعاً، 25، 26، 24 و 24 جزء در پروفایلهای شیمیائی شناسائی شدند که به ترتیب 98/1،96/6، 97/7 و 96/4 درصد کل ساختار را در بر می گیرند. در تمامی نمونه ها (به استثناء پروفایل حاصل از روش تقطیر با آب به کمک مایکروویو) بیشترین فراوانی متعلق به مونوترپن های اکسیژن دار بود در حالیکه در ساختار روغن استحصال شده به روش تقطیر با آب به کمک مایکروویو مونوترپن های هیدروکربنه بیشترین درصد را در اختیار داشتند. ترکیب ۴-آ-آلفا، ۷-آلفا، ۷-آ-آلفا، نپتولاکتون فراوان ترین ترکیب در روش های تقطیر با آب، استخراج مایکروویو بدون حلال و میکرواستخراج فاز جامد فضای فوقانی و ترکیب ۴-آ-آلفا، ۷-آلفا، ۷-آ-بتا نپتولاکتون، به عنوان مونوترپن اکسیژن دار وافر در روش تقطیر با آب به کمک مایکروویو، شناسائی شد. توصیه های صنعتی و عملی: استفاده از روش های جداسازی پیشرفته برای استحصال روغن های اسانسی سودمند، مقرون بصرفه زمانی بوده و در مقایسه با روش های سنتی و کلاسیک بمراتب مناسبتر هستند. بعلاوه، اهمیت این مطالعه، ریشه در این حقیقت دارد که روغن های اسانسی سرشار از مونوترپن های اکسیژن دار و مونوترپن های هیدروکربنه می توانند محافظت کننده های قوی فرآورده های غذائی و آنتی اکسیدان هائی بی نظیر باشند.
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