| تعداد نشریات | 287 |
| تعداد نشریات سازمان | 85 |
| تعداد شمارهها | 3,159 |
| تعداد مقالات | 35,108 |
| تعداد مشاهده مقاله | 50,529,785 |
| تعداد دریافت فایل اصل مقاله | 90,478,277 |
بررسی تأثیر سرعت جریان هوا و شدت تابش مادون قرمز بر مؤلفههای خشک کردن گیاه دارویی بهلیمو (Lippia citriodora Kunth.) | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 15، دوره 32، شماره 1، فروردین 1395، صفحه 161-173 اصل مقاله (270.61 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2016.106145 | ||
| نویسندگان | ||
| محمدتقی عبادی1؛ فاطمه سفیدکن2؛ مجید عزیزی3؛ نوراله احمدی* 4 | ||
| 1دانشجوی دکترای علوم باغبانی، گرایش گیاهان دارویی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران | ||
| 2استاد، مؤسسه تحقیقات جنگلها و مراتع کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، تهران، ایران | ||
| 3استاد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، ایران | ||
| 4استادیار، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران | ||
| چکیده | ||
| بهمنظور بررسی تأثیر سرعت جریان هوا و شدت تابش مادون قرمز بر زمان خشک کردن، درصد و اجزای اسانس گیاه دارویی بهلیمو (Lippia citriodora Kunth.)، آزمایشی بهصورت فاکتوریل در قالب طرح کاملاً تصادفی در سه تکرار اجرا شد. سرعت جریان هوا در سه سطح (5/0، 1 و 5/1 متر بر ثانیه) و سه سطح شدت تابش مادون قرمز 2/0، 3/0 و 5/0 وات بر سانتیمتر مربع در این آزمایش مورد بررسی قرار گرفتند. پس از خشک شدن نمونهها و استخراج اسانس به روش تقطیر با آب، به کمک دستگاههای GC و GC/MS ترکیبهای اسانسها مورد تجزیه و شناسایی قرار گرفتند. نتایج نشاندهنده تأثیر معنیدار تیمارها بر زمان خشک شدن و میزان اسانس برگهای بهلیمو بود. با کاهش سرعت جریان هوا و افزایش میزان شدت تابش مادون قرمز، زمان خشک شدن نمونهها کاهش یافت، بهطوری که کمترین مدت زمان خشک کردن (35 دقیقه) مربوط به تیمار سرعت جریان هوای 5/0 (m/s) و شدت تابش 5/0 (W/cm2) بود و بیشترین زمان (65 دقیقه) به تیمار سرعت جریان هوا 5/1 (m/s) و شدت تابش 3/0 (W/cm2) تعلق داشت. افزایش شدت تابش مادون قرمز در تمامی سرعتهای جریان هوا سبب افزایش درصد اسانس شد، بهطوری که بیشترین میزان اسانس (1/1%) در تیمار استفاده از سرعت جریان هوا 1 و 5/1 (m/s) همراه با استفاده از شدت تابش 5/0 (W/cm2) بدست آمد. بررسی اجزای اسانس نشان داد که بیشترین میزان مونوترپنهای اکسیژندار (3/73%) بهخصوص سیترال (3/61%) در اسانس نمونههای خشک شده با سرعت جریان هوای 5/0 (m/s) همراه با تابش مادون قرمز 2/0 (W/cm2) وجود داشت. با توجه به نتایج این تحقیق، میتوان بیان کرد که کاربرد تابش مادون قرمز در خشککنهای متداول ضمن کاهش زمان خشک کردن، سبب حفظ کمّیت و کیفیت اسانس گیاه دارویی بهلیمو خواهد شد. | ||
| کلیدواژهها | ||
| بهلیمو (Lippia citriodora Kunth.)؛ خشک کردن؛ تابش مادون قرمز؛ اسانس؛ سیترال | ||
| عنوان مقاله [English] | ||
| Effects of air velocity and infrared radiation intensity on drying factors of lemon verbena (Lippia citriodora Kunth.) | ||
| نویسندگان [English] | ||
| M.T. Ebadi1؛ F. Sefidkon2؛ M. Azizi3؛ N. Ahmadi4 | ||
| 1Ph.D. Student, Department of Horticulture, College of Agriculture, Tarbiat Modares University, Tehran, Iran | ||
| 2Research institute of Forests and Rangelands, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran | ||
| 3Department of Horticulture, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran | ||
| 4Department of Horticulture, College of Agriculture, Tarbiat Modares University, Tehran, Iran | ||
| چکیده [English] | ||
| To evaluate the effect of air velocity and infrared radiation intensity on drying time, essential oil content, and composition of Lemon Verbena (Lippia citriodora Kunth), a factorial experiment based on completely randomized design was carried out. The two main treatments were as follows: three air velocity levels (0.5, 1 & 1.5m/s) and three levels of infrared radiation intensities (0.2, 0.3 & 0.5W/cm2). After drying the samples, their essential oil was extracted by hydro-distillation method and compositions of essential oil were identified with capillary gas chromatography, using flame ionization and mass spectrometric detection. Results indicated that the various treatments had significant effects on drying time and essential oil content. With decreasing air velocity and increasing radiation intensity, drying time was reduced. Minimum drying time (35 minutes) was obtained at 0.5 m/s air velocity with the use of 0.5W/cm2 radiation intensity. In contrast, the maximum drying time (65 minutes) was revealed for the sample treated with 1.5 m/s air velocity, which received concomitantly 0.4W/cm2 radiation intensity. Increasing the intensity of infrared radiation in all air velocities had a significant effect on the essential oil content, so that the maximum essential oil content (1.1%) was obtained by application of 1 &1.5 m/s air velocity and the use of 0.5W/cm2 radiation intensity. The survey of essential oil components showed that the highest amount of oxygenated monoterpenes (73.3%), especially citral (61.3%) was measured from samples dried by 0.5 m/s air velocity and 0.2W/cm2 radiation intensity. According to these results, due to the decreased duration of drying time and desired essential oil content and composition, it seems that the use of infrared radiation in conventional dryers could lead to appropriate quality of essential oil. | ||
| کلیدواژهها [English] | ||
| Lippia citriodora Kunth, drying, Infrared radiation, essential oil, citral | ||
| مراجع | ||
|
- Adams, R.P., 2001. Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry. Allured Publishing Crop, USA, 456p. - Agah, M. and Najafian, S., 2012. Essential oil content and composition of Lippia citriodora as affected by drying method before flowering stages. European Journal of Experimental Biology, 2(5): 1771-1777. - Ahmadi, K., Sefidkon, F. and Assareh, M.H., 2008. Effect of drying methods on quantity and quality of essential oil three genotype of Rosa damascena Mill. Iranian Journal of Medicinal and Aromatic Plant, 24(2): 162-176. - Amin, Gh., 2005. Popular Medicinal Plants of Iran. Tehran University of Medical Sciences Press, Tehran, 300p. - Amirnejat, H., Khosh Taghaza, M.H. and Pahlavan Zadeh, H., 2011. A determination of thin layer drying kinetics of button mushroom when dried through an infrared applied drying method. Iranian Journal of Biosystems Engineering (Iranian Journal of Agricultural Sciences), 42(1): 53-61. - Asekun, O.T., Grierson, D.S. and Afolayan, A.J., 2007. Effects of drying methods on the quality and quantity of the essential oil of Mentha longifolia L. subsp. Capensis. Food Chemistry, 101(3): 995-998. - Azizi, M., Rahmati, M.M., Ebadi, M.T. and Hassanzadeh-Khayyat, M., 2009. The effects of different drying methods on weight loss rate, essential oil and chamazolene contents of chamomile (Matricaria recutita) flowers. Iranian Journal of Medicinal and Aromatic Plants, 25(2): 182-192. - Baysal, T., Icier, F., Ersus, S. and Yildiz, H., 2003. Effects of microwave and infrared drying on the quality of carrot and garlic. European Food Research and Technology, 218: 68-73. - Carnat, A., Fraisse, D. and Lamaison, J.L., 1999. The aromatic and polyphenolic composition of lemon verbena tea. Fitoterapia, 70: 44-49. - Das, I., Das, S.K. and Bal, S., 2004. Specific energy and quality aspects of infrared (IR) dried parboiled rice. Journal of Food Engineering, 62: 9-14. - Ebadi, M.T., Rahmati, M., Azizi, M. and Hassanzadeh-Khayyat, M., 2011. Effects of different drying methods (natural method, oven and microwave) on drying time, essential oil content and composition of Savory (Satureja hortensis L.). Iranian Journal of Medicinal and Aromatic Plants, 26(4): 477-489. - Hamrouni Sellami, I., Wannes, W.A., Bettaieb Rebey, I., Berrima, S., Chahed, T., Marzouk, B. and Limam, F., 2011. Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods. Food Chemistry, 126(2): 691-697. - Hebbar, H.U., Viswanathan, K.H. and Ramesh, M.N., 2004. Development of combined infrared and hot air dryer for vegetables. Journal of Food Engineering, 65(4): 557-563. - Jain, D. and Pathare, P.B., 2004. Selection and evaluation of thin layer drying models for infrared radiative and convective drying of onion slices. Biosystems Engineering, 89(3): 289-296. - Karimi, S., Shahhoseini, R. and Zakeri, S., 2013. Assessment of drying process, quantity of essential oil and mathematical modeling of lemon verbena (Lippia citriodora) using hot air. Iranian Journal of Medicinal and Aromatic Plants, 28(4): 684-698. - Kocabiyik, H. and Tezer, D., 2009. Drying of carrot slices using infrared radiation. International Journal of Food Science and Technology, 44(5): 953-959. - Minaei, S., Motevali, A., Najafi, G. and Mousavi Seyedi, S.R., 2011. Influence of drying methods on activation energy, effective moisture diffusion and drying rate of pomegranate arils (Punica granatum). Australian Journal of Crop Science, 6(4): 584-591. - Mohajeran, S., Khoush Taghaza, M.H. and Moazami Goudarzi, A., 2006. Effect of rough rice temperature and air velocity on grain crack during infrared radiation drying. Iranian Journal of Food Science and Technology, 3(2): 57-65. - Motevali, A., Minaei, S., Khoshtaghaza, M.H. and Amirnejat, H., 2011. Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy, 36(11): 6433-6441. - Mozaffarian, V., 2010. A Dictionary of Iranian Plant Names: Latin, English, Persian. Farhang Moaser, Tehran, 671p. - Mujumdar, A.S., 2006. Handbook of Industrial Drying. CRC Press, USA, 1312p. - Nadjafi, F., Ebadi, M.T. and Abbasian, J., 2012. Medicinal and Aromatic Crops: Harvesting, Drying and Processing (Translation). Shahid Beheshti University Press, Tehran, 380p. - Nowak, D. and Lewicki, P.P., 2004. Infrared drying of apple slices. Innovative Food Science and Emerging Technologies, 5(3): 353-360. - Omidbaigi, R., Sefidkon, F. and Kazemi, F., 2004. Influence of drying methods on the essential oil content and composition of Roman chamomile. Flavour and Fragrance Journal, 19(3): 196-198. - Pääkkönen, K., Havento, J., Galambosi, B. and Pyykkönen, M., 1999. Infrared drying of herbs. Journal of Agricultural and Food Science in Finland, 8: 19-27. - Pascual, M.E., Slowing, K., Carretero, E., Sanchez Mata, D. and Villar, A., 2001. Lippia: traditional uses, chemistry and pharmacology: a review. Journal of Ethnopharmacology, 76(3): 201-214. - Sefidkon, F., Abbasi, K. and Bakhshi Khaniki, G., 2006. Influence of drying and extraction methods on yield and chemical composition of the essential oil of Satureja hortensis. Food chemistry, 99: 19-23. - Shahhoseini, R., Ghorbani, H., Karimi, S.R., Estaji, A. and Moghaddam, M., 2013. Qualitative and quantitative changes in the essential oil of lemon verbena (Lippia citriodora) as affected by drying condition. Drying Technology: An International Journal, 31(9): 1020-1028. - Sharma, G.P., Verma, R.C. and Pathare, P.B., 2004. Thin-layer infrared radiation drying of onion slices. Journal of Food Engineering, 67(3): 361-366. - Yazdani, D., Shahnazi, S., Jamshidi, A.H., Rezazadeh, S.A., and Mojab, F., 2006. Study on variation of essential oil quality and quantity in dry and fresh herb of Thyme and Tarragon. Journal of Medicinal Plants, 17: 7-15. | ||
|
آمار تعداد مشاهده مقاله: 1,677 تعداد دریافت فایل اصل مقاله: 1,197 |
||