ABSTRACT In the current work the flowers of green and dark purple Ocimum basilicum L. varieties cultivated in Uzbekistan were comparatively studied in terms of chemical composition of the lipids, essential oils and fatty acids by using TLC, GC-FID and GC-MS techniques. The lipid composition of flowers both basil varieties comprised biologically active substances such as unsaturated fatty acids, phospholipids, phytosterols, carotenoid pigments and essential oils. The flower volatiles were obtained by hydrodistillation technique and subjected to GC analysis. Enantiomeric status of chiral volatile compounds was determined by analysis on chiral RTex cyclodextrin column. It is revealed that the flowers of green and dark purple basil produce essential oils with a high abundance of oxygenated monoterpenes with linalool (52.4% and 72.3%, respectively) as a major constituent. The flower volatiles from the green basil were distinct from that of dark purple variety, having strong sweet-spicy odor due to higher percentage of phenylpropanoid methyl chavicol (19.5%).

中文翻译：

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乌兹别克斯坦栽培的两种罗勒罗勒花的精油和脂类

摘要 在目前的工作中，采用薄层色谱、GC-FID 和 GC-MS 技术，对乌兹别克斯坦栽培的绿色和深紫色罗勒 (Ocimum basilicum L.) 品种的花的脂质、精油和脂肪酸的化学成分进行了比较研究。两种罗勒花的脂质成分均包含生物活性物质，如不饱和脂肪酸、磷脂、植物甾醇、类胡萝卜素色素和精油。花挥发物通过水蒸馏技术获得并进行GC分析。手性挥发性化合物的对映体状态通过在手性 RTex 环糊精柱上进行分析来确定。据透露，绿色和深紫色罗勒的花朵产生的精油含有大量含氧单萜和芳樟醇（52.4% 和 72.3%，分别）作为主要成分。绿色罗勒的花挥发物与深紫色品种的花挥发物不同，由于苯丙烷甲基查维醇的百分比较高（19.5％），因此具有强烈的甜辣气味。