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首页> 外文期刊>Research Journal of Soil Biology >Effects of Glutamine and Malic Acid on Quality and Quantity of Essential Oil Components in Mentha spicata
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Effects of Glutamine and Malic Acid on Quality and Quantity of Essential Oil Components in Mentha spicata

机译：谷氨酰胺和苹果酸对香薄荷油精油成分的数量和质量的影响

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摘要

Aromatic and medicinal plant s are widespread throughout world. The experiment was started in season 2009-2010. In the present work, effect of exogenous application of glutamine (2 and 4 mM) and malic acid (150 and 200 mg L-1) on components of essential oils of Mentha spicata was evaluated. All glutamine and malic acid treatments enhanced α-pinene, sabinene, β-pinene, limonene, 1,8-cineole, menthone, menthol and terpin-4-ol, while tricyclene, α-thujene, β-myrcene, p-cymene, cis-ocimene, γ-terpinene and α-terpinolene decreased. The study demonstrated that glutamine and malic acid can be change secondary metabolites in Mentha spicata .
机译：芳香和药用植物遍布世界各地。该实验于2009-2010赛季开始。在本工作中，评估了谷氨酰胺（2和4 mM）和苹果酸（150和200 mg L -1 ）外源施用对薄荷薄荷的精油成分的影响。所有谷氨酰胺和苹果酸处理均能增强α-pine烯，sabinene，β-pinene，柠檬烯，1,8-桉树脑，薄荷酮，薄荷醇和terpin-4-ol，而三环烯，α-thujene，β-月桂烯，p-cymene，顺式-ocimene，γ-萜品烯和α-萜品油烯减少。研究表明谷氨酰胺和苹果酸可以改变薄荷的次生代谢产物。

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