Division of Pharmacognocy and Chemistry of Natural Products, Dept. of Pharmacy, National & Kapodistrian University of Athens, Greece.
Department of Biomedical Sciences and Morphological and Functional Imaging, University of Messina, Italy.
Food Chem Toxicol. 2020 Jan;135:110875. doi: 10.1016/j.fct.2019.110875. Epub 2019 Oct 7.
The essential oil of Pimpinella anisum L. (Apiaceae) seeds from Lesvos Island (Greece), famous as flavor for the production of the aperitif "ouzo", has been analyzed by GC-MS for the first time. Additionally, three samples of the Greek market originated from North and Central Greece (Thessaly, Viotia) and Turkey, were also analyzed and all of them were compared to the quality limits given in European Pharmacopoeia for medicinal purposes. The effect of hydrodistillation time found to be very important as the results showed differentiations of the oil yield and the chemical content. The most abundant identified metabolites were trans-anethole, γ-himachalene, estragole and pseudoisoeugenyl 2-methylbutyrate. It is noteworthy, that Lesvos anise oil showed the best quality according to European Pharmacopoeia's standards, while it had the highest yield and the richest chemical composition (28 identified compounds) among all studied samples, contributing to the well known quality of "ouzo" from Plomari. Furthermore, two major secondary metabolites from Lesvos' anise oil: trans-anethole and a mixture of himachalenes have been isolated and structurally determined. Moreover, the safe use of anise oil is discussed due to potential toxic effects of estragole.
莱夫卡斯岛（希腊）的茴香籽精油（伞形科），因其是开胃酒“茴香酒”的风味来源而闻名，首次通过 GC-MS 进行了分析。此外，还对来自希腊北部和中部（色萨利、维奥蒂亚）以及土耳其的三个希腊市场样本进行了分析，并将它们全部与药用欧洲药典中给出的质量限制进行了比较。水蒸馏时间的影响被发现非常重要，因为结果表明出油率和化学成分存在差异。鉴定出的最丰富的代谢物为反式茴香脑、γ-毕澄茄烯、黄樟素和伪异丁香酚 2-甲基丁酸酯。值得注意的是，根据欧洲药典的标准，莱夫卡斯茴香精油的质量最好，而它在所有研究样本中具有最高的产量和最丰富的化学成分（28 种鉴定化合物），这有助于 Plomari 茴香酒的优质声誉。此外，还从莱夫卡斯茴香油中分离并确定了两种主要的次生代谢物：反式茴香脑和混合毕澄茄烯。此外，由于黄樟素可能具有毒性作用，因此讨论了茴香油的安全使用。
