بررسی ویژگیهای فیتوشیمیایی گونه های مختلف نعناع تحت تاثیر محلولهای غذایی
پذیرفته شده برای پوستر
اصل مقاله (158.7 K)
عنوان دوره: سیزدهمین کنگره زراعت و اصلاح نباتات ایران
نویسندگان
1دانشجوی کارشناسی ارشد اصلاح نباتات، دانشکده کشاورزی، دانشگاه آزاد اسلامی میانه
2استادیار گروه زراعت و اصلاح نباتات، دانشکده کشاورزی، دانشگاه آزاد اسلامی میانه
3استادیار گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه آزاد اسلامی میانه
چکیده
ﻣﺤﻠﻮلﻫﺎی ﻏﺬاﻳﻲ ﻧﻪ ﺗﻨﻬﺎ در اﻓﺰاﻳﺶ ﻣﻴﺰان ﻣﺤﺼﻮل ﮔﻴﺎﻫﺎن داروﻳﻲ ﻫﻤﺎﻧﻨﺪ ﺳﺎﻳﺮ ﮔﻴﺎﻫﺎن ﻣﻮﺛﺮﻧﺪ ﺑﻠﻜﻪ ﻛﻴﻔﻴﺖ ﻣﺤﺼﻮل ﺗﻮﻟﻴﺪی از ﻧﻈﺮ ﻣﻮاد ﻣﻮﺛﺮه را ﻧﻴﺰ ﺗﻐﻴﻴﺮ ﻣﻲدﻫﻨﺪ. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ اﻫﻤﻴﺖ ﮔﻴﺎه داروﻳﻲ ﻧﻌﻨﺎع، آزﻣﺎﻳﺸﻲ در ﺳﺎل 1392 در داﻧﺸﮕﺎه آزاد اﺳﻼﻣﻲ واﺣﺪ ﻣﻴﺎﻧﻪ اﺟﺮا ﺷﺪ. در اﻳﻦ ﺗﺤﻘﻴﻖ اﺛﺮات دو ﻋﺎﻣﻞ ﮔﻮﻧﻪ و ﻣﺤﻠﻮل ﻏﺬاﻳﻲ )ﻫﻮﮔﻠﻨﺪ100 درﺻﺪ، ﻫﻮﮔﻠﻨﺪ50 درﺻﺪ، MS 5 درﺻﺪ، MS 10 درﺻﺪ، 15 MS درﺻﺪ( ﺑﻪ ﺻﻮرت ﻓﺎﻛﺘﻮرﻳﻞ ﺑﺮ ﭘﺎﻳﻪ ﻃﺮح ﻛﺎﻣﻼ ﺗﺼﺎدﻓﻲ در ﺳﻪ ﺗﻜﺮار روی ﮔﻮﻧﻪﻫﺎی ﻧﻌﻨﺎع )ﻧﻌﻨﺎع ﺳﺒﺰ )Mentha spicata(، ﭘﻮﻧﻪ ﺳﻤﺒﻠﻪای )Mentha longifolia( و ﻧﻌﻨﺎع ﻓﻠﻔﻠﻲ )Mentha piperata(( ﻣﻮرد ﺑﺮرﺳﻲ ﻗﺮار ﮔﺮﻓﺘﻨﺪ. ﻧﺘﺎﻳﺞ ﺗﺠﺰﻳﻪ وارﻳﺎﻧﺲ ﻧﺸﺎن داد ﻛﻪ اﺛﺮ ﮔﻮﻧﻪ و ﻣﺤﻠﻮل ﻏﺬاﻳﻲ روی درﺻﺪ اﺳﺎﻧﺲ ﻧﻌﻨﺎع در ﺳﻄﺢ اﺣﺘﻤﺎل ﻳﻚ درﺻﺪ ﻣﻌﻨﻲدار ﻣﻲﺑﺎﺷﺪ. اﺛﺮ ﻣﺘﻘﺎﺑﻞ ﮔﻮﻧﻪ و ﻣﺤﻠﻮل ﻏﺬاﻳﻲ روی درﺻﺪ اﺳﺎﻧﺲ در ﺳﻄﺢ اﺣﺘﻤﺎل 5 درﺻﺪ ﻣﻌﻨﻲدار ﺑﻮد. ﻣﻴﺰان اﺳﺎﻧﺲ ﮔﻮﻧﻪ ﻫﺎ 0/82-2/4 درﺻﺪ ﺑﻮد. ﻧﺘﺎﻳﺞ ﻣﻘﺎﻳﺴﻪ ﻣﻴﺎﻧﮕﻴﻦ ﮔﻮﻧﻪﻫﺎ ﻧﺸﺎن داد ﻛﻪ ﮔﻮﻧﻪ ﻫﺎی ﻧﻌﻨﺎع ﺗﻔﺎوت ﻣﻌﻨﻲداری از ﻟﺤﺎظ ﻣﻴﺰان اﺳﺎﻧﺲ دارﻧﺪ. ﺑﻴﺸﺘﺮﻳﻦ ﻣﻴﺰان اﺳﺎﻧﺲ )2/4 درﺻﺪ( ﻣﺮﺑﻮط ﺑﻪ ﮔﻮﻧﻪ M. piperita و ﻣﺤﻠﻮل ﻏﺬاﻳﻲ ﻫﻮﮔﻠﻨﺪ )100درﺻﺪ( و ﻛﻤﺘﺮﻳﻦ ﻣﻴﺰان اﺳﺎﻧﺲM. spicata درﺻﺪ( ﻣﻲﺑﺎﺷﺪ. ﺑﻴﺸﺘﺮﻳﻦ ﻣﻴﺰان اﺳﺎﻧﺲ در ﮔﻮﻧﻪ 5) MS و ﻣﺤﻠﻮل ﻏﺬاﻳﻲ M. longifolia درﺻﺪ( ﻣﺮﺑﻮط ﺑﻪ ﮔﻮﻧﻪ 0/82) ﻣﺮﺑﻮط ﺑﻪ ﺗﻴﻤﺎر ﻣﺤﻠﻮل ﻏﺬاﻳﻲ ﻫﻮﮔﻠﻨﺪ )100 درﺻﺪ( ﻣﻲ ﺑﺎﺷﺪ. ﻧﺘﺎﻳﺞ ﺗﺤﻘﻴﻖ ﺣﺎﺿﺮ ﻧﺸﺎن ﻣﻲدﻫﺪ ﻛﻪ ﮔﻮﻧﻪ ﻫﺎی ﻣﺨﺘﻠﻒ ﻧﻌﻨﺎع ﭘﺎﺳﺦ ﺑﻬﺘﺮی ﻧﺴﺒﺖ ﺑﻪ ﻣﺤﻠﻮل ﻏﺬاﻳﻲ MS ﻧﺴﺒﺖ ﺑﻪ ﻫﻮﮔﻠﻨﺪ از ﺧﻮد ﻧﺸﺎن ﻣﻲدﻫﻨﺪ. ﻣﻨﺘﻮل ﻣﻬﻤﺘﺮﻳﻦ ﺗﺮﻛﻴﺐ اﺳﺎﻧﺲ ﺗﻌﻨﺎع ﻓﻠﻔﻠﻲ در ﻣﺤﻠﻮل غذایی هوگلند( 100 درصد) می باشد. نتایج تحقیق حاضر نشان میدهد که گونه های مختلف نعناع پاسخبهتری نسبت به محلول غذاییدرﺻﺪ( و Carvone ﻣﻬﻤﺘﺮﻳﻦ ﺗﺮﻛﻴﺐ ﺗﺸﻜﻴﻞ دﻫﻨﺪه اﺳﺎﻧﺲ ﻧﻌﻨﺎع ﺳﻤﺒﻠﻪای در ﻣﺤﻠﻮل ﻏﺬاﻳﻲ MS )10 درﺻﺪ) ﻣﺸﺎﻫﺪه ﺷﺪﻧﺪ
کلیدواژه ها
Title
The effect of nutrient solutions on phytochemical characteristics of the different species of mint
Authors
Abstract
bsreact
Peppermint is belonging to Mentha genus and Lamiaceae family that having many medicinal properties. Peppermint essential oil has carminative, anticonvulsant, stimulating, invigorating, and soothing the stomach, and relieving pain, stomach ulcer properties. In this research an experiment was conducted in 1392 years at the Islamic Azad University of Mianeh. In this study, the effects of both nutrient solution (Hoagland 100%, 50% Hoagland, MS 5 percent, MS 10 percent, MS15%) and Mentha species (Mentha spicata, Mentha longifolia, Mentha piperata) as a factorial based on completely randomized design with three replications were studied. Analysis of variance showed that the effect of species on peppermint essential oil is significant. Interactions between species and nutrient solution on percentage of essential were significant. The maximum amount of essential oil (2.4%) of the species was in M. piperita and Hoagland solution (100%) and the lowest essential oil (0.82%) belonged to the species M. longifolia and nutrient MS (5 percent). The greatest amount of essential oil was in M. spicata and Hoagland solution (100 per cent). The results of the present study show that different species of mint response to MS better than Hoagland nutrient. The maximum amount of menthol in Hoagland solution (100%), alpha Trpynyl acetate in nutrient MS (15%) and Carvone in the nutrient solution, MS (10%) were observed.
Peppermint is belonging to Mentha genus and Lamiaceae family that having many medicinal properties. Peppermint essential oil has carminative, anticonvulsant, stimulating, invigorating, and soothing the stomach, and relieving pain, stomach ulcer properties. In this research an experiment was conducted in 1392 years at the Islamic Azad University of Mianeh. In this study, the effects of both nutrient solution (Hoagland 100%, 50% Hoagland, MS 5 percent, MS 10 percent, MS15%) and Mentha species (Mentha spicata, Mentha longifolia, Mentha piperata) as a factorial based on completely randomized design with three replications were studied. Analysis of variance showed that the effect of species on peppermint essential oil is significant. Interactions between species and nutrient solution on percentage of essential were significant. The maximum amount of essential oil (2.4%) of the species was in M. piperita and Hoagland solution (100%) and the lowest essential oil (0.82%) belonged to the species M. longifolia and nutrient MS (5 percent). The greatest amount of essential oil was in M. spicata and Hoagland solution (100 per cent). The results of the present study show that different species of mint response to MS better than Hoagland nutrient. The maximum amount of menthol in Hoagland solution (100%), alpha Trpynyl acetate in nutrient MS (15%) and Carvone in the nutrient solution, MS (10%) were observed.
Keywords
Hoagland, Mint species, MS, Nutrient solutions