Aromatické sloučeniny obsažené v mátě zjištěné metodou plynové chromatografie

Bc. Petra Gajdošová

Master's thesis

Aromatic compounds contained in mint detected by gas chromatography

Abstract:

U druhů Mentha x piperita, Mentha spicata a Mentha longifolia pěstovaných na pozemcích Mendelovi univerzity v Lednici na Moravě, byla hodnocena morfologická stavba a obsah aromatických látek u druhu Mentha x piperita a Mentha spicata. Při hodnocení morfologických znaků byly nalezeny velké rozdíly mezi druhy, a také byly zjištěny rozdíly v rámci druhu. Potvrdilo se, že rod Mentha je velmi variabilní druh. Obsah a složení aromatických látek ve výtlačku z rostlin Mentha x piperita a Mentha spicata byly zkoumány pomocí metody SPEM-GC/MS. Hlavními složkami u druhu Mentha x piperita byly: (-)-menthol, linalol, (Z)-á-farnesene, eugenol, á-pinene, (z)-citral, limonene, linalool, (E)-2-hexanal, 3-octanone, 3-methyl-1-butanol, methyl acetate. U druhu Mentha spicata měly nejvyšší obsah látky: (-)-menthol, linalol, (Z)-á-farnesene, (z)-citral, á-pinene, eugenol, á-citronellol, (E)-2-hexanal, 3-octanone, 3-methyl-1-butanol, methyl acetate. Nejvýznamnější a nejvíce dominantní aromatickou sloučeninou byl menthol.

Abstract:

For species Mentha x piperita, Mentha spicata and Mentha longifolia grown on land Mendel University in Lednice, was evaluated morphological structure and content of aromatics in the species Mentha x piperita and Mentha spicata. They were found large differences between species in the evaluation of morphological characteristics and they were found differences within species too. It was confirmed that the genus Mentha is a very variable species. The content and composition of the aromatics in the extrudate from the plant Mentha x piperita and Mentha spicata were researched by the method SPEM-GC/MS. The main components of the species Mentha x piperita were: (-) - menthol, linalool, (Z) -a-farnesene, eugenol, alpha-pinene, (z) -citral, limonene, linalool, (E) -2-hexanal, 3-octanone , 3-methyl-1-butanol, methyl acetate. The type of Mentha spicata had the highest content of substances: (-) - menthol, linalool, (Z) -a-farnesene, (z) -citral, alpha pinene, eugenol, alpha-citronellol, (E) -2-hexanal, 3 -octanone, 3-methyl-1-butanol, methyl acetate. The most important and most dominant aromatic compound was menthol.

Keywords

terpeny, aromatické látky, Mentha x piperita

Keywords

flavoring substances, Mentha x piperita, terpenes

Language used: Czech

Date on which the thesis was submitted / produced: 7. 5. 2015

Thesis defence

• Supervisor: prof. Ing. Jan Goliáš, DrSc.
• Reader: Jarmila Neugebauerová, Ph.D.

Mendel University in Brno

Faculty of Horticulture

Master programme / field:
Horticultural Engineering / Management of Horticulture Technology