蓝桉未成熟叶和未成熟叶提取物产量和成分的季节变化

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2023-04-19 DOI:10.1002/ffj.3742
Chamira Rajapaksha, Luis Alejandro Apiolaza, Marie A. Squire, Clemens Altaner
{"title":"蓝桉未成熟叶和未成熟叶提取物产量和成分的季节变化","authors":"Chamira Rajapaksha,&nbsp;Luis Alejandro Apiolaza,&nbsp;Marie A. Squire,&nbsp;Clemens Altaner","doi":"10.1002/ffj.3742","DOIUrl":null,"url":null,"abstract":"<p>Seasonal variations of yield and composition in microwave extracts from mature and immature <i>Eucalyptus bosistoana</i> leaves were monitored for 2 years. The highest yield (average 16.7 μL/g (<i>fresh</i>)) and percentage of 1,8-cineole (average 67.1%) were obtained from the leaves collected during summer and the lowest during winter. Mature leaves contained a significantly higher (<i>p</i> ≤ .001) proportion of 1,8-cineole in their extract (60.9%) than immature leaves (44.6%). <i>Total yield ranged from 3.0 to 27.0 μL/g (fresh) in mature leaves and from 6.0 to 26.7 μL/g (fresh) in immature leaves. Significant differences between half-sibling families were observed, indicating genetic control of these traits. E. bosistoana</i> leaf extracts could be comparable in quality and quantity to that of <i>E. globulus</i>, the species dominating global essential eucalyptus oil production. Oil quality and quantity could be optimized by harvesting mature leaves during summer from superior families.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2023-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3742","citationCount":"1","resultStr":"{\"title\":\"Seasonal variation of yield and composition in extracts from immature and mature Eucalyptus bosistoana leaves\",\"authors\":\"Chamira Rajapaksha,&nbsp;Luis Alejandro Apiolaza,&nbsp;Marie A. Squire,&nbsp;Clemens Altaner\",\"doi\":\"10.1002/ffj.3742\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Seasonal variations of yield and composition in microwave extracts from mature and immature <i>Eucalyptus bosistoana</i> leaves were monitored for 2 years. The highest yield (average 16.7 μL/g (<i>fresh</i>)) and percentage of 1,8-cineole (average 67.1%) were obtained from the leaves collected during summer and the lowest during winter. Mature leaves contained a significantly higher (<i>p</i> ≤ .001) proportion of 1,8-cineole in their extract (60.9%) than immature leaves (44.6%). <i>Total yield ranged from 3.0 to 27.0 μL/g (fresh) in mature leaves and from 6.0 to 26.7 μL/g (fresh) in immature leaves. Significant differences between half-sibling families were observed, indicating genetic control of these traits. E. bosistoana</i> leaf extracts could be comparable in quality and quantity to that of <i>E. globulus</i>, the species dominating global essential eucalyptus oil production. Oil quality and quantity could be optimized by harvesting mature leaves during summer from superior families.</p>\",\"PeriodicalId\":170,\"journal\":{\"name\":\"Flavour and Fragrance Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2023-04-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3742\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Flavour and Fragrance Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3742\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3742","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 1

摘要

对蓝桉成熟叶和未成熟叶微波提取物的产量和成分进行了2年的季节变化监测。夏季采叶产量最高(平均16.7 μL/g(鲜)),1,8-桉叶油脑含量最高(平均67.1%),冬季采叶产量最低。成熟叶提取物中1,8-桉树脑的含量(60.9%)显著高于未成熟叶(44.6%)(p≤0.001)。成熟叶的总产量为3.0 ~ 27.0 μL/g(鲜),未成熟叶的总产量为6.0 ~ 26.7 μL/g(鲜)。在同父异母的兄弟姐妹家庭中观察到显著差异,表明这些性状受遗传控制。bosistoana叶提取物在质量和数量上可与全球桉树精油生产的主要物种globulus相媲美。在夏季采收优势科的成熟叶,可优化油质和油量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

摘要图片

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Seasonal variation of yield and composition in extracts from immature and mature Eucalyptus bosistoana leaves

Seasonal variations of yield and composition in microwave extracts from mature and immature Eucalyptus bosistoana leaves were monitored for 2 years. The highest yield (average 16.7 μL/g (fresh)) and percentage of 1,8-cineole (average 67.1%) were obtained from the leaves collected during summer and the lowest during winter. Mature leaves contained a significantly higher (p ≤ .001) proportion of 1,8-cineole in their extract (60.9%) than immature leaves (44.6%). Total yield ranged from 3.0 to 27.0 μL/g (fresh) in mature leaves and from 6.0 to 26.7 μL/g (fresh) in immature leaves. Significant differences between half-sibling families were observed, indicating genetic control of these traits. E. bosistoana leaf extracts could be comparable in quality and quantity to that of E. globulus, the species dominating global essential eucalyptus oil production. Oil quality and quantity could be optimized by harvesting mature leaves during summer from superior families.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
期刊最新文献
Unveiling the Neurocognitive Impact of Food Aroma Molecules on Pleasantness Perception: Insights From EEG and Key Brain LFT Activation Issue Information Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study miR‐124 affects dendritic cells function in CRSwNP by regulating exosomes secretion in nasal mucosal epithelial cells Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1