Abstract

In the present study, the chemical compositions of the essential oils from roots, stems, leaves and fruits of Foeniculum vulgare subsp. piperitum collected in Sicily were evaluated by GC and GC-MS. The main components of the roots were terpinolene (33.15%), γ-terpinene (12.18%) and fenchyl acetate (11.23%). Stems and leaves were very rich in α-phellandrene (36.85% and 41.59%, respectively) and β-phellandrene (19.68% and 25.79%, respectively), whereas the main components of fruits were terpinolene (20.10%) and limonene (17.84%)

These results were compared with those of the EOs of the same vegetative parts of Foeniculum vulgare subsp. vulgare, collected in the same station and in the same days. The oils of F. vulgare subsp. vulgare showed completely different compositions, with estragole, (E)-anethole and α-pinene as main compounds, clearly indicating the differentiation of the two subspecies. Our results were also compared with those reported in literature for other accessions of Foeniculum vulgare subsp. piperitum

摘要

在本研究中，来自小茴香亚种的根、茎、叶和果实的精油的化学成分。通过 GC 和 GC-MS 对在西西里收集的胡椒进行了评估。根的主要成分是萜品油烯（33.15%）、γ-萜品烯（12.18%）和乙酸芬奇酯（11.23%）。茎和叶富含α-水芹烯（分别为36.85%和41.59%）和β-水芹烯（分别为19.68%和25.79%），而果实的主要成分是萜品油烯（20.10%）和柠檬烯（17.84%） )

这些结果与小茴香亚种相同营养部分的 EO 的结果进行了比较。粗俗，同一站同一天收集。F. vulgare亚种的油。vulgare表现出完全不同的成分，主要成分为草蒿脑、( E )-茴香脑和α-蒎烯，清楚地表明了两个亚种的分化。我们的结果也与文献报道的其他小茴香亚种的结果进行了比较。胡椒