مقایسه کمی و کیفی ترکیبات فرار گلاب گل محمدی در روش تقطیر با آب و بخار آب
محورهای موضوعی : گیاهان داروییمحمد امام بخش 1 , مسعود ازادبخت 2 * , وجیهه عباسی قادی 3 , مریم حبیبی خاکی 4
1 - گروه زیست شناسی، موسسه آموزش عالی سنا، ساری، ایران.
2 - بخش زیست شناسی، موسسه آموزش عالی غیرانتفاعی سنا، ساری، ایران
3 - دانش آموخته کارشناسی ارشد رشته مهندسی فضای سبز
4 - گروه زیست شناسی، موسسه آموزش عالی سنا، ساری، ایران.
کلید واژه: ترکیبات فرار, تقطیر آب, تقطیر با بخار آب, گل محمدی.,
چکیده مقاله :
گل محمدی یا Rosa damascena Mill از خانواده (Rosaceae) یکی از مهم‌ترین گونه‌های معطر رز برای تولید گلاب و اسانس است. در این پژوهش گلاب‌گیری با گلبرگ‌های تازه جمع آوری شده از منطقه ورکان درکاشان با دو روش مختلف استخراج همزمان، شامل روش تقطیر با آب و تقطیر با بخار آب با دستگاهی به نام دیگ نی‌چه و اسانس‌گیری با دستگاه کلونجر انجام شد. نمونه‌های جمع آوری شده اسانس و گلاب جهت شناسایی و مقایسه تعداد و درصد ترکیبات، با دستگاه کروماتوگرافی گازی متصل به طیف سنج جرمی GC/MS مورد سنجش قرار گرفت. نتایج نشان داد از نمونه اسانس تعداد 23 نوع ترکیب اصلی و مهم فرار به میزان (14/84%) مورد شناسایی قرار گرفت. اما میزان کمی گلاب استخراج شده در روش تقطیر با آب در مقایسه با روش تقطیر با بخار آب تفاوت چندانی نداشت و به لحاظ کیفی از نمونه بدست آمده در روش تقطیر با آب تعداد 5 ترکیب فرار جدا شده از گلاب مقدار فنیل اتیل الکل(55.52%)، سیترونلول(38.55%)، ژرانیول(1.02%)، اژنول(2.03 %)و در روش تقطیر با بخار آب 11 ترکیب به میزان (95%) فنیل اتیل الکل(42.16%)، سیترونلول(33.44%)، ژرانیول(5.93%)، اژنول(3.11%) شناسایی شد. میزان ترکیبات فرار در روش تقطیر با بخار آب 8درصد در مقایسه با تقطیر با آب بیشتر بود و به همین دلیل گلاب استخراج شده از عطر و رایحه مطبوع‌تری برخوردار است. به طور کلی با مقایسه ترکیبات مهم و اصلی فرار موجود در گلاب و اسانس مشاهده گردید میزان ترکیبات اکسیژنه مانند فنیل اتیل الکل، سیترو نلول، ژرانیول در گلاب بیشتر از اسانس بود که می‌تواند به دلیل حلالیت بالای این ترکیبات در فاز آبی گلاب باشد. بنابراین روش تقطیر با بخار آب در جهت افزایش و بهبود خصوصیات کیفی گلاب به عنوان روش برتر و مناسب استخراج معرفی و می تواند تاثیر بسزایی در اقتصاد تولید کنندگان گلاب داشته باشد.
Damask Rose (Rosa damascena Mill.) is a key species in the production of rose water and essential oil. This study focused on extracting rose water from fresh petals collected in the Varkan region of Kashan using two simultaneous methods: water distillation and steam distillation, along with essence extraction via a Clevenger device. The extracted samples were analyzed using gas chromatography-mass spectrometry (GC/MS) to identify and compare volatile compounds. The analysis revealed 23 main volatile compounds in the essence, constituting 14.84%. The rose water extraction results indicated no significant difference in yield between the two distillation methods. However, the qualitative analysis showed that the water distillation method yielded five volatile compounds, with phenylethyl alcohol (55.52%) and citronellol (38.55%) being predominant. In contrast, the steam distillation method identified 11 compounds, making up 95% of the total, with phenylethyl alcohol (42.16%) and citronellol (33.44%) as the most abundant. Notably, the steam distillation method produced 8% more volatile compounds than water distillation, resulting in rose water with a more pleasant aroma. The study concluded that oxygenated compounds like phenylethyl alcohol, citronellol, and geraniol were more concentrated in the rose water than in the essence, likely due to their solubility in water. Therefore, steam distillation is recommended as a superior method for improving the quality of rose water, potentially benefiting the economic viability of rose water producers.
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