Mohammadi A, Sani T Ahmadzadeh, Ameri A A, Imani M, Golmakani E, Kamali H
Natural Products and Medicinal Plants Research Center, North Khorasan University of Medical Sciences, Bojnurd, Iran.
Northern Khorasan Agricultural and Natural Resources Research Center, Bojnurd, Iran.
Pharmacognosy Res. 2014 Oct-Dec;7(4):329-34. doi: 10.4103/0974-8490.158441.
The genus Artemisia belonging to the Compositae (Asteraceae) family and many traditional uses from the Artemisia species were reported. Artemisia absinthium is one of the species in this genus and commonly used in the food industry in the preparation of aperitifs, bitters, and spirits.
Evaluation of the effect of different harvesting stages on the composition of essential oil and antioxidant capacity of A. absinthium.
Essential oils from the aerial parts of A. absinthium, collected in three stages (preflowering, flowering, and after-flowering) from plants grown in the North Khorasan province of Iran were obtained by steam distillation and the chemical composition of the oils was analyzed by gas chromatography-mass spectrometry and antioxidant activity and total phenolic content were determined by 2-diphenyl-1-picrylhydrazyl assay and Folin-Ciocalteu method.
Analysis of the isolated oils revealed the presence of 44 compounds, mainly alpha-pinene, sabinene, beta-pinene, alpha-phellandrene, p-cymene and chamazulene. Alpha-phellandrene, and chamazulene were major compounds in preflowering stage, but beta-pinene and alpha-phellandrene were major in flowering and past-flowering stages. Flowering stage had highest yield and after flowering stage had lowest yield. The essential oil of preflowering stage had the highest amount of antioxidant compound (chamazulene). Preflowering stage with highest amount of phenolic compounds had the strongest antioxidant activity with the lowest amount of EC50.
This study showed that the harvesting stage had significant effects on chemical composition and antioxidant properties of essential oils, and chamazulene is main compound for antioxidant activity in A. absinthium.
据报道，蒿属植物属于菊科，该属的许多物种都有多种传统用途。苦艾是该属的物种之一，常用于食品工业中开胃酒、苦味酒和烈酒的制备。
评估不同采收阶段对苦艾精油成分和抗氧化能力的影响。
从伊朗霍拉桑省北部种植的苦艾植株的地上部分采集三个阶段（开花前期、开花期和开花后期）的样本，通过水蒸气蒸馏法获得精油，采用气相色谱 - 质谱联用仪分析精油的化学成分，并通过2-二苯基-1-苦基肼法和福林 - 西奥尔特法测定抗氧化活性和总酚含量。
对分离得到的精油进行分析，共鉴定出44种化合物，主要有α-蒎烯、桧烯、β-蒎烯、α-水芹烯、对伞花烃和蓝桉醇。α-水芹烯和蓝桉醇是开花前期的主要化合物，但β-蒎烯和α-水芹烯是开花期和开花后期的主要化合物。开花期的产量最高，开花后期的产量最低。开花前期精油中的抗氧化化合物（蓝桉醇）含量最高。酚类化合物含量最高的开花前期具有最强的抗氧化活性，其半数有效浓度（EC50）最低。
本研究表明，采收阶段对苦艾精油的化学成分和抗氧化性能有显著影响，蓝桉醇是苦艾抗氧化活性的主要化合物。
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