Nimet KARA, Hasan BAYDAR, Ahmet Kamil BAYHAN

Doğal ve yapay kurutma koşullarında lavantanın (Lavandula x intermedia Emeric ex Loisel.) uçucu yağ oranı ve kompozisyonundaki değişim

Bu araştırma, doğal (gölgede ve güneşte) ve yapay kurutma (kurutma makinesinde 30, 35, 40, 45, 50, 55, 60, 65 ve 70 0C) koşullarının lavantanın (Lavandula x intermedia Emeric ex Loisel.) uçucu yağ oranı ve kompozisyonu üzerine etkisini araştırmak amacıyla yürütülmüştür. Tam çiçeklenme döneminde hasat edilen lavantanın taze saplı ve kuru sapsız çiçek uçucu yağ oranları Clevenger cihazında su distilasyonu yöntemiyle ve uçucu yağ bileşenleri GC/MS cihazında belirlenmiştir. Araştırmada kurutmanın lavantanın uçucu yağ oranına etkisi istatistiksel olarak önemli (p≤0.01) olmuş ve en yüksek uçucu yağ oranı 35 0C (%12.63) ve en düşük 70 0C (%9.48) kurutma sıcaklığında tespit edilmiştir. Yüksek kurutma sıcaklıklarında (50-70 0C) lavantanın uçucu yağ oranında azalma olmuştur. Lavantanın taze saplı çiçek ve kuru sapsız çiçek uçucu yağında linalool, linalil asetat, kafur, borneol, α-terpinol, neril asetat ve geranil asetat ana bileşenler olarak tespit edilmiştir. Uçucu yağ ana bileşenlerin oranları kurutma metotlarına göre farklılık göstermiş, en yüksek linalool 30 0C’de, linalil asetat 65 0C’de, kafur 45 0C’de, borneol 50 0C’de, neril asetat 55 0C’de, α-terpinol ve geranil asetat oranı 60 0C’de tespit edilmiştir. Lavantanın hem uçucu yağ oranı hem de kalite standartları bakımından uçucu yağ bileşenlerini değerlendirdiğimizde en uygun kurutma sıcaklığının 35-40 0C olduğu, daha yüksek yapay kurutma sıcaklıklarında ve doğal kurutma koşullarında hem uçucu yağ oranı hem de uçucu yağ kompozsiyonunda az da olsa düşüş olmuştur. Genel olarak, taze saplı çiçek rengi ile karşılaştırıldığında tüm kurutma sıcaklıklarında lavantanın doğal çiçek renginde değişimler ortaya çıkmıştır.

Anahtar Kelimeler:

Lavanta, Uçucu yağ oranı, Doğal ve suni kurutma

Changes in the essential oil content and composition of lavandin (Lavandula x intermedia Emeric ex Loisel.) under the natural and artificial drying conditions

The research was conducted with the aim to investigate effects on the essential oil content and composition of lavandin (Lavandula x intermedia Emeric ex Loisel.) of drying in natural (in the shade and the sun) and artificial drying conditions (30, 35, 40, 45, 50, 55, 60, 65 and 70 0C in drying machine). Essential oil content of fresh stem and dry stemless flower harvested in full blooming period of lavandin was obtained by water distillation method, and composition of essential oil was identified with GC/MS. The effect of the drying method on essential oil content of lavandin was statistically significant (p<0.01), and the highest essential oil content was obtained from in 35 0C (9.48%), the lowest essential oil content from the 70 0C (9.48%). The essential oil content of lavandin was decreased in the higher drying temperatures (50-70 0C). Linalool, linalyl acetate, camphor, borneol, neryl acetate, α-terpineol and geranyl acetate in essential oil of fresh stem and dry stemless flower lavandin were determined as the main components. The main components ratio of lavandin varied according to drying methods, and the highest linalool, linalyl acetate, camphor, borneol, neryl acetate, α-terpineol and geranyl acetate content were determined in 30 0C, 65 0C, 45 0C, 50 0C, 55 0C, 60 0C and 60 0C, respectively, in drying machine. The optimal drying temperature in term of both essential oil content and their quality standards was determined as 35-40 0C, and both essential oil content and components were decreased in the higher drying temperature and natural drying. Generally, natural flower color of lavandin in all the drying temperature was to be discoloration compare to fresh stem flower.

Keywords:

Lavandin, Essential oil content, Natural and artificial drying,

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