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首页> 外文期刊>Food Science & Nutrition >Packaging methods and storage duration affect essential oil content and composition of lemon verbena ( Lippia citriodora Kunth.)
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Packaging methods and storage duration affect essential oil content and composition of lemon verbena ( Lippia citriodora Kunth.)

机译：包装方法和储存时间会影响马鞭草（Lippia citriodora Kunth。）精油含量和成分。

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Abstract Changes in essential oils (EOs) content and composition of lemon verbena leave at different packaging methods (packaged with air, nitrogen, or under vacuum) and during storage period (0, 2, 4, 6 and 8 months) were determined. All the samples were hydrodistilled every 2 months during storage for EO content evaluation. EO composition was determined by gas chromatography and gas chromatography?￠????mass spectrometry. The results showed that by extending the storage period in all packaging methods, EO content was significantly decreased. Parallel to the increase in the storage duration in all packaging methods, citral content was decreased, whereas the amounts of limonene and 1,8-cineole were increased. Packaging of lemon verbena leaves with nitrogen preserved the highest EO content during 8 months of storage and achieved the desired amounts of citral, limonene, and 1,8-cineole. This investigation also showed camphene may be a useful marker for the indication of storage duration of lemon verbena.
机译：摘要确定了不同包装方法（空气，氮气或真空包装）和储存期（0、2、4、6和8个月）柠檬马鞭草精油（EOs）含量和成分的变化。在储存期间，每2个月对所有样品进行水蒸馏以评估EO含量。用气相色谱和气相色谱-质谱法测定EO组成。结果表明，通过延长所有包装方法的储存时间，EO含量显着降低。与所有包装方法中储存时间的增加并行，柠檬醛含量降低，而柠檬烯和1,8-桉树脑的含量增加。用氮包装马鞭草叶在保存的8个月中保留了最高的EO含量，并获得了所需量的柠檬醛，柠檬烯和1,8-桉树脑。这项研究还表明，camp烯可能是指示马鞭草储存时间的有用标记。

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