Hamedi Azadeh, Pasdaran Ardalan, Zebarjad Zahra, Moein Mahmoodreza
1 Medicinal Plants Processing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran.
J Evid Based Complementary Altern Med. 2017 Oct;22(4):744-752. doi: 10.1177/2156587217714145. Epub 2017 Jun 21.
In Persian nutrition culture, drinking aromatic waters (hydrosols, distillate) has a long history as functional beverages or therapeutic remedies. The co-distilled water with essential oils, which contains partial amounts of more water-soluble volatile compounds are diluted and used as beverages. Since the solubility of volatile components is different in water, the overall composition, and thus the biological activities of aromatic waters seem to be different from the essential oils they were co-distilled with. Despite the essential oils, chemical constituents of many aromatic waters have not been evaluated scientifically. This research investigated hydrosols used for mental and neurological health maintenance in Persian nutrition culture and their chemical constituents. Constitutions of these hydrosols were extracted by liquid/liquid extraction method and identified by gas chromatography-mass spectrometry. Furthermore, cluster analysis was used to evaluate the relevance of these hydrosols chemical constituents. About 93 compounds were identified from 20 aromatic waters. the major or second major constituents were thymol (azarol howthorn, frankincense, lemon balm, valerian, shadab), phenethyl alcohol (damask rose, dog-rose, starflower), carvacrol (basil, creeping buttercup, lemon balm); eugenol (shadab, dog-rose, starflower, basil), camphor (yarrow and wormwood), carvone (oriental plane), caryophyllene (cuminum), cinnamaldehyde (Chinese cinnamon), p-cymen-7-ol (musk willow), limonene (lemon verbena), linalool and α-terpineol (bitter orange), menthol (date palm) and methyl 5-vinylnicotinate (olive). Although, these hydrosols prepared from plants belong to different genus and families, but cluster analysis showed obvious similarities between their chemical constituents. Results of this investigation showed in many cases that the constituents of aromatic waters are different from the pure essential oil.
在波斯营养文化中，饮用芳香水（纯露、馏出液）作为功能性饮料或治疗药物有着悠久的历史。与精油共蒸馏得到的水，其中含有部分水溶性更强的挥发性化合物，经稀释后用作饮料。由于挥发性成分在水中的溶解度不同，芳香水的整体成分以及生物活性似乎与它们共蒸馏的精油不同。尽管有精油，但许多芳香水的化学成分尚未经过科学评估。本研究调查了波斯营养文化中用于维持精神和神经健康的纯露及其化学成分。这些纯露的成分通过液/液萃取法提取，并通过气相色谱 - 质谱法进行鉴定。此外，聚类分析用于评估这些纯露化学成分的相关性。从20种芳香水中鉴定出约93种化合物。主要或第二主要成分是百里香酚（阿扎罗山楂、乳香、柠檬香脂、缬草、沙达布）、苯乙醇（大马士革玫瑰、犬蔷薇、星星花）、香芹酚（罗勒、匍匐毛茛、柠檬香脂）；丁香酚（沙达布、犬蔷薇、星星花、罗勒）、樟脑（蓍草和艾草）、香芹酮（悬铃木）、石竹烯（孜然）、肉桂醛（中国肉桂）、对伞花烃 -7-醇（麝香柳）、柠檬烯（柠檬马鞭草）、芳樟醇和α - 萜品醇（苦橙）、薄荷醇（枣椰树）和5 - 乙烯基烟酸甲酯（橄榄）。尽管这些由植物制备的纯露属于不同的属和科，但聚类分析显示它们的化学成分之间存在明显的相似性。本研究结果在许多情况下表明，芳香水的成分与纯精油不同。
