Grulova Daniela, De Martino Laura, Mancini Emilia, Salamon Ivan, De Feo Vincenzo
Department of Ecology, Faculty of Humanities and Natural Sciences, University of Prešov, 17 November St, 081 16, Prešov, Slovak Republic.
J Sci Food Agric. 2015 Feb;95(3):621-7. doi: 10.1002/jsfa.6802. Epub 2014 Jul 23.
Mentha × piperita is an important and commonly used flavoring plant worldwide. Its constituents, primarily menthol and menthone, change in the essential oil depending on internal and external factors, of which environmental conditions appear very important. The experiment was established in 2010 for three vegetation season, in order to observe the quantitative changes of the main components of peppermint. The determination of menthol, menthone, limonene, menthyl acetate, menthofuran and β-caryophyllene was registered.
In the experimental season 2011 and 2012 a higher mean temperature than in 2010 and extreme rainfall in July 2011 and 2012 were recorded. Different environmental conditions affected the development of M. × piperita plants and the content and composition of the essential oil.
Seasonal and maturity variations are interlinked with each other, because the specific ontogenic growth stage differed as the season progressed. Fluctuations in monthly and seasonal temperature and precipitation patterns affected the quality of peppermint essential oil.
薄荷（Mentha × piperita）是一种在全球范围内重要且常用的调味植物。其成分主要为薄荷醇和薄荷酮，精油中的这些成分会因内部和外部因素而发生变化，其中环境条件显得非常重要。该实验于2010年开展，持续了三个生长季，旨在观察薄荷主要成分的定量变化。记录了薄荷醇、薄荷酮、柠檬烯、乙酸薄荷酯、薄荷呋喃和β-石竹烯的测定结果。
在2011年和2012年的实验季节，记录到的平均温度高于2010年，且在2011年7月和2012年出现了极端降雨。不同的环境条件影响了薄荷植株的生长以及精油的含量和成分。
季节变化和成熟度变化相互关联，因为随着季节推进，特定的个体发育生长阶段有所不同。月度和季节温度以及降水模式的波动影响了薄荷精油的质量。
