اثر روش‌های مختلف خشک کردن بر برخی صفات کمی و کیفی نعناع (Mentha sativa L.)

عابدی, سپیده; ابراهیمی, راهله; خلیقی, احمد

doi:10.22034/iuvs.2020.125749.1095

اثر روش‌های مختلف خشک کردن بر برخی صفات کمی و کیفی نعناع (Mentha sativa L.)

نوع مقاله : مقاله پژوهشی

نویسندگان

¹ دانش‌آموخته کارشناسی ارشد گروه علوم باغبانی و زراعی، دانشکده علوم کشاورزی و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

² استادیار گروه علوم باغبانی و زراعی، دانشکده علوم کشاورزی و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

³ استاد گروه علوم باغبانی و زراعی، دانشکده علوم کشاورزی و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

10.22034/iuvs.2020.125749.1095

چکیده

به‌منظور بررسی اثر روش‌های مختلف خشک کردن بر برخی صفات کمی و کیفی نعناع، آزمایشی به‌صورت کاملاً تصادفی در سه تکرار انجام شد. تیمارها شامل خشک کردن در سایه، خشک کردن در آفتاب، خشک کردن در آون با دمای 45، 55 و 65 درجه سانتی‌گراد بودند. نتایج نشان داد روش خشک کردن تأثیر معنی‌داری بر زمان خشک شدن، میزان اسانس، بار میکروبی و خصوصیات ظاهری و رنگ نمونه‌های گیاهی داشت، در حالی‌که تأثیر معنی‌داری بر میزان ترکیبات فنولی، مقدار عناصر معدنی و نیز اجزاء اسانس نداشت. بهترین نتایج از نظر میزان اسانس، رنگ و خصوصیات ظاهری نمونه‌ها در تیمارهای خشک‌‌شده در سایه و آون 45 درجه سانتی‌گراد حاصل شد، در حالی‌که بهترین نتایج مربوط به‌ مدت زمان خشک شدن و میزان بار میکروبی در تیمارهای خشک‌شده با آون در دماهای بالا به‌دست آمد. همچنین نتایج آنالیز اسانس توسط دستگاه GC/MS نشان داد که اجزاء اصلی اسانس نعناع شامل لیمونن و کاروُن در مجموع بیش از 80 درصد اجزاء اسانس را تشکیل دادند.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of Different Drying Methods on Some Quantitative and Qualitative Traits of Mint (Mentha sativa L.)

نویسندگان [English]

Sepidehe Abedi ¹
Raheleh Ebrahimi ²
Ahmad Khalighi ³

¹ M.Sc. Graduated Student, Department of Horticultural Science and Agronomy, Faculty of Agricultural Science and Food Industries, Science and Research Branch, Islamic Azad University, Tehran, Iran

² Assistant Professor, Department of Horticultural Science and Agronomy, Faculty of Agricultural Science and Food Industries, Science and Research Branch, Islamic Azad University, Tehran, Iran

³ Professor, Department of Horticultural Science and Agronomy, Faculty of Agricultural Science and Food Industries, Science and Research Branch, Islamic Azad University, Tehran, Iran

چکیده [English]

To investigate the effect of different drying methods on some quantitative and qualitative properties of mint, an experiment was performed in a completely randomized design with three replicates. Treatments included drying in shadow, drying in the sun and drying in the oven at 45 °C, 55 °C and 65 °C. Results showed that the drying method had significant effects on the drying time, essential oil content, microbial level and the colour of dried plant samples, however, it did not have any significant impact on the content of phenolic compounds, mineral elements and components of essential oil. The highest content of oil and the best colour were belonged to the methods of drying in shadow and in the oven at 45 °C; while the best results for the drying time and the microbial levels were obtained from treatments at high temperatures in the oven. Also, the results of the essential oil analysis by gas chromatography indicated that the major components of the mint essential oil are limonene and carvone, which comprise more than 80 percent of the total essential oil in mint.

کلیدواژه‌ها [English]

Mint
Drying
essential oil
Microbial level
Drying time

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