Comparison between essential oil content and compositions of winter (Perennial) and summer (Annual) savory

被引：4

作者：

Omidbaigi, R. ^{[1
]}

Rahimi, S. ^{[1
]}

Kazemi, Sh. ^{[1
]}

机构：

[1] Tarbiat Modares Univ, Coll Agr, Dept Hort, Tehran, Iran

来源：

JOURNAL OF ESSENTIAL OIL BEARING PLANTS | 2007年 / 10卷 / 06期

关键词：

satureja hortensis; Satureja montana; winter savory; summer savory; Lamiaceae; essential oil compositions; carvacrol;

D O I：

10.1080/0972060X.2007.10643582

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

The results of hydro distillation of the aerial parts showed that different species of Satureja had significant effect on the essential oil content. The largest amount of the essential oil (3.0%) Was extracted from annual summer savory (S. hortensis) but the lowest amount (1.4%) was obtained from perennial winter savory (S. montana). The results of GC and GC-MS analysis of the oils of different Satureja species showed that species of Satureja had also significant effect on the oil compositions. Sixteen and fourteen components were analyzed from the oil of annual and perennial savory respectively. The perennial winter savory (S. montana) accumulated more carvacrol (65.8%) than annual summer savory (S. hortensis) (38.0%).

引用

页码：480 / 485

页数：6

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