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首页> 外文期刊>Bulletin of the National Research Centre >Effect of Organic Agricultural Practices on the Volatile Flavor Components of some Essential Oil Plants Growing in Egypt: Ⅰ. Garlic Essential Oil
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Effect of Organic Agricultural Practices on the Volatile Flavor Components of some Essential Oil Plants Growing in Egypt: Ⅰ. Garlic Essential Oil

机译：有机农业措施对埃及一些香精油植物挥发性香气成分的影响：Ⅰ。大蒜精油

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The effect of applying organic agriculture on the quality of the volatile oil of garlic was investigated. Egyptian and Chinese garlic cultivars were grown under organic and conventional agriculture practices (using chemical fertilizers and pesticides). The volatile oil was isolated from each cultivar and subjected to GC and GC-MS analysis. Results demonstrated the presence of three main components that constituted about 78% of the total volatile components in Egyptian garlic oil, whether organically grown (OG) or conventionally grown (CG). These components are dial-lyl trisulfide (46% OG vs. 37% CG), methly allyl trisulfide (8.5% OG vs. 16% CG) and dially disulfide (23% OG vs. 25% CG). For Chinese garlic, the same three components were present and constituted about 78%-81% of the total volatile components for both organically and conventionally grown crops. The ratios of these components were: (50.0% OG vs. 41% CG) for diallyl trisulfide, (3% OG vs. 7% CG) for methyl allyl trisulfide and (27.5% OG vs. 30.5% CG) for dially disulfide. The oil percentage of each treatment was 0.172 +- 0.01 (OG) vs. 0.183 +- 0.02 (CG) for Egyptian garlic and 0.249 +- 0.03 (OG) vs. 0.253 +- 0.02 (CG) for Chinese garlic. Organic agriculture had significant effect on the composition of the major components responsible for the characteristic aroma of garlic. This effect was noticed for methyl allyl trisulfide which decreased by about 50% as a result of organic agriculture. On the other hand, the level of diallyl trisulfide was increased by 20% as a result of organic agriculture practice. While diallyl dis-ulfide was almost not affected. In addition, organic agriculture decreased the yield of Egyptian and Chinese garlic essential oils by 6% and 1.6%, respectively.
机译：研究了有机农业对大蒜挥发油品质的影响。埃及和中国的大蒜品种是在有机和常规农业实践下种植的（使用化肥和农药）。从每个品种中分离出挥发油，并进行GC和GC-MS分析。结果表明，无论是有机种植（OG）还是常规种植（CG），三种主要成分的存在约占埃及大蒜油总挥发性成分的78％。这些成分是二烯丙基三硫化物（46％OG vs. 37％CG），甲基烯丙基三硫化物（8.5％OG vs. 16％CG）和二烯丙基二硫化物（23％OG vs. 25％CG）。对于中国大蒜，存在相同的三种成分，占有机和常规作物的总挥发性成分的约78％-81％。这些成分的比例为：三烯丙基三硫化物为（50.0％OG vs. 41％CG），三烯丙基甲基烯丙基三硫化物为（3％OG vs. 7％CG）和二烯丙基二硫化物为（27.5％OG vs. 30.5％CG）。每种处理的油百分比分别为0.172±0.01（OG）和0.183±0.02（CG）以及埃及大蒜0.249±0.03（OG）和0.253±0.02（CG）。有机农业对负责大蒜特征香气的主要成分的组成具有重要影响。由于有机农业的原因，甲基丙烯基三硫醚已注意到这种效果，甲基硫基三硫醚降低了约50％。另一方面，由于有机农业的实践，二烯丙基三硫的含量增加了20％。虽然二烯丙基二硫化物几乎不受影响。此外，有机农业使埃及和中国的大蒜精油的产量分别降低了6％和1.6％。

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