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|Title:||تأثير طرق الاستخلاص في كمية زيت النعناع ومكوناته الكيميائية Menthaspicata|
|Authors:||فاطمة عبدالله حامد أحمد|
|Publisher:||جامعة إفريقيا العالمية|
|Citation:||جامعة افريقيا العالمية ـ عمادة الدراسات العليا والبحث العلمي والنشر ـ كلية العلوم البحتة والتطبيقية ـ قسم الكيمياء التطبيقية والصناعية|
|Abstract:||Spearmint (Mentha spicata) is an important culinary herb. It is used world-wide for different purposes. The fresh and dried leaves are used as spice and flavoring agent and the oil is used in perfumery, food and pharmaceutical industries. The objective of this research is to investigate the effect of three extraction methods on spearmint essential oil by using steam distillation, water distillation and steam –water distillation and spearmint essential oil components using GC-MS. The samples were shade dried, and the oil distilled by steam, water (Technique of British Pharmacopoeia) and water-steam distillation. And extracted oil prepared according to British Standard Institution, dried by anhydrous sodium sulphate. And subjected to GM/MS technique model (GC/MS-QP2010-Ultra) from japans’ Simadzu Company to identify oil constituents. The result showed that steam-water distillation was the highest oil yield (%1.0) followed by Steam distillation (%0.6) and finally the hydro distillation (%0.5). The results of the effect of oil extraction methods on essential oil constituents showed that steam distillation yielded (29) oil components, water distillation yielded (27) oil components and water – steam distillation yielded (42) components. And the total components found in the three methods were (64). Carvone content was the highest in water distillation (64.16%) followed by steam (62.81%) and lastly water-steam (53.07%) distillation consequently. The conclusion is that steam-water distillation yielded the highest oil content, steam-water distillation yielded highest oil constituents and Carvone content was highest in water distillation.|
|Appears in Collections:||أطروحات الماجستير|
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