Ozcan Mehmet Musa, Chalchat Jean-Claude, Arslan Derya, Ateş Ayşe, Unver Ahmet
Department of Food Engineering, Faculty of Agriculture, University of Selçuk, Konya, Turkey.
J Med Food. 2006 Winter;9(4):552-61. doi: 10.1089/jmf.2006.9.552.
The chemical composition of the flower and unripe and ripe fruits from fennel (bitter) (Foeniculum vulgare ssp. piperitum) has been examined by gas chromatography and gas chromatography-mass spectrometry. The main identified components of the flower and unripe and ripe fruit oils were estragole (53.08%, 56.11%, and 61.08%), fenchone (13.53%, 19.18%, and 23.46%), and alpha-phellandrene (5.77%, 3.30%, and 0.72%), respectively. Minor qualitative and major quantitative variations for some compounds of essential oils were determined with respect to the different parts of F. vulgare. The oils exerted varying levels of antifungal effects on the experimental mycelial growth of Alternaria alternata, Fusarium oxysporum, and Rhizoctonia solani. The 40 ppm concentrations of fennel oils showed inhibitory effect against mycelial growth of A. alternaria, whereas 10 ppm levels were ineffective. The analyses show that fennel oils exhibited different degrees of fungistatic activity depending on the doses.
已通过气相色谱法和气相色谱-质谱联用技术对苦茴香（Foeniculum vulgare ssp. piperitum）的花、未成熟果实和成熟果实的化学成分进行了检测。花、未成熟果实和成熟果实精油的主要鉴定成分分别为草蒿脑（53.08%、56.11%和61.08%）、小茴香酮（13.53%、19.18%和23.46%）以及α-水芹烯（5.77%、3.30%和0.72%）。就茴香不同部位而言，精油中某些化合物在定性上有微小差异，在定量上有较大差异。这些精油对链格孢、尖孢镰刀菌和立枯丝核菌的实验菌丝生长表现出不同程度的抗真菌作用。40 ppm浓度的茴芹精油对链格孢的菌丝生长有抑制作用，而10 ppm浓度则无效。分析表明，茴芹精油根据剂量表现出不同程度的抑菌活性。
