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标题：Packaging methods and storage duration affect essential oil content and composition of lemon verbena (Lippia citriodora Kunth.)
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作者：Mohammad‐Taghi Ebadi ; Fatemeh Sefidkon ; Majid Azizi 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2017
卷号：5
期号：3
页码：588-595
DOI：10.1002/fsn3.434
语种：English
出版社：John Wiley & Sons, Ltd.
摘要：Changes in essential oils (EOs) content and composition of lemon verbena leave at different packaging methods (packaged with air, nitrogen, or under vacuum) and during storage period (0, 2, 4, 6 and 8 months) were determined. All the samples were hydrodistilled every 2 months during storage for EO content evaluation. EO composition was determined by gas chromatography and gas chromatography–mass spectrometry. The results showed that by extending the storage period in all packaging methods, EO content was significantly decreased. Parallel to the increase in the storage duration in all packaging methods, citral content was decreased, whereas the amounts of limonene and 1,8‐cineole were increased. Packaging of lemon verbena leaves with nitrogen preserved the highest EO content during 8 months of storage and achieved the desired amounts of citral, limonene, and 1,8‐cineole. This investigation also showed camphene may be a useful marker for the indication of storage duration of lemon verbena.
关键词：Lemon verbena (Lippia citriodora Kunth.);essential oil;packaging;storage;citral