Cov paj uas tau noj tau siv rau hauv kev lag luam zaub mov thiab dej haus vim lawv cov khoom noj muaj txiaj ntsig zoo, tsw, thiab ntxhiab. Rau kev khaws cia cov paj uas siv tau hauv cov kev lag luam no, ziab yog qhov yuav tsum tau khaws cov ntaub ntawv yooj yim dua thiab tiv thaiv kev puas tsuaj ntawm metabolites hauv paj. Txawm li cas los xij, kev ziab tuaj yeem cuam tshuam cov metabolite khaws cia vim tias ziab tuaj yeem sib txawv raws li ntau txoj hauv kev.
Nyob rau hauv txoj kev tshawb no, Agastache rugosa paj tau qhuav siv plaub txoj kev sib txawv (qhov cub kom qhuav ntawm 25 ± 1 ° C, 50 ± 1 ° C, 80 ± 1 ° C, thiab khov kom qhuav) thiab thawj thiab theem nrab metabolites tau txheeb xyuas siv cov kev ua tau zoo. Ua kua chromatography (HPLC) thiab roj chromatography time-of-flight mass spectrometry (GC-TOF/MS). Cov paj khov qhuav qhuav muaj cov carotenoids ntau dua (lutein, 13Z-β-carotene, β-carotene, thiab 9Z-β-carotene) thiab phenolics (rosmarinic acid, ferulic acid, thiab sinapic acid).
Piv txwv li, 80 ° C qhov cub-qhuav paj qauv muaj ntau dua cov amino acids thiab flavonoids (xws li acacetin thiab tilianin) thiab ntawm 25 ° C thiab 50 ° C muaj cov carbohydrates ntau dua. Yog li ntawd, khov-drying yog ib txoj kev tsim nyog rau khaws carotenoids thiab phenolics. Hauv qhov sib piv, qhov cub kom qhuav ntawm 50 ° C tau pom zoo kom khaws cov amino acids thiab flavonoids.
Nyeem cov ntawv tiav ntawm www.mdpi.com.
Park, CH; Yog, HJ; Park, C.; Chung, YS; Park, SU Cov nyhuv ntawm ntau txoj kev ziab qhuav ntawm thawj zaug thiab theem nrab metabolites hauv Korean Mint Paj. Agronomy 2021, 11, 698. https://doi.org/10.3390/agronomy11040698