Analysis and Composition Characteristics of Essential Oils of Different Peppermint Varieties

doi:10.19586/j.2095-2341.2024.0140

Current Biotechnology ›› 2025, Vol. 15 ›› Issue (3): 502-509.DOI: 10.19586/j.2095-2341.2024.0140

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Analysis and Composition Characteristics of Essential Oils of Different Peppermint Varieties

Lin LU¹(), Hua CAO¹, Jun YANG², Guolin SHEN³, Han LI¹()

^1.Institute of Flowers，Yunnan Academy of Agricultural Sciences/National Research Center of Ornamental Horticulture Engineering Technology，Kunming 650205，China
^2.Xishan District Bureau of Agriculture and Rural Affairs，Kunming 650100，China
^3.Yunnan Green Man Agriculture and Forestry Technology Development Co. ，Ltd. ，Kunming 650000，China

Received:2024-08-27 Accepted:2024-03-19 Online:2025-05-25 Published:2025-07-01
Contact: Han LI

不同薄荷品种精油成分分析及其组成特征

陆琳¹(), 曹桦¹, 杨珺², 沈国林³, 李涵¹()

^1.云南省农业科学院花卉研究所，国家观赏园艺工程技术研究中心，昆明 650205
^2.云南省昆明市西山区农业农村局，昆明 650100
^3.云南绿漫农林科技发展有限公司，昆明 650000

通讯作者: 李涵
作者简介:陆琳 E-mail：kmlulin@foxmail.com；
基金资助:
云南省科技厅科技人才与平台计划(202005AD160014);云南省种子种业联合实验室项目(202205AR070001-05)

Abstract

Abstract:

To investigate the essential oil content and compositional characteristics of different peppermint varieties， 25 collected peppermint varieties resources were analyzed. The experiment utilized steam distillation to extraet peppermint essenitial oil， and analyzed components using gas chromatography-mass spectrometry （GC-MS）. The study compared the content and group characteristics of bioactive chemical constituents across these varieties. Results revealed that the oil content of 24 peppermint varieties ranged from 0.03% to 1.52%， with Gold Mint showing the highest content （1.52%）. A total of 53 volatile components were identified in 22 essential oils， with alcohols and terpenes universally present. Menthol was the predominant alcohol， reaching 76.45% in Gold Mint， while esters such as linalyl acetate （48.66% in Japanese Mint） were secondary major components. Terpene compounds， including β?-caryophyllene， germacrene D， limonene， and 1，8-cineole， were detected in 21 varieties. Variations in essential oil composition were observed among peppermint resources， yet these differences showed no correlation with genetic relatedness. Gold Mint emerged as the variety with both high oil yield and superior quality. This study clarifies the biological traits and essential oil profiles of peppermint， providing a scientific foundation for its utilization in essential oil applications.

Key words: peppermint varieties, essential oil, components analysis, composition characteristics

摘要：

为探明不同薄荷品种精油含量及成分特征，对收集到的25个薄荷品种资源进行分析研究。利用水蒸气蒸馏法提取薄荷精油，并通过气相色谱-质谱联用法（gas chromatography-mass spectrometry, GC-MS）对提取的精油成分进行分析，比较不同薄荷品种中的有效化学成分含量及组织特征。结果表明，24个薄荷品种的含油量介于0.03%~1.52%，其中，金薄荷的含油量最高，为1.52%；在22个精油中共鉴定出挥发性成分53种，其中醇类和萜烯类物质在所有鉴定品种中均有检出；在53种挥发性成分中醇类物质含量最高，为薄荷醇（金薄荷达到76.45%），酯类物质含量次之，主要成分乙酸芳樟酯（日本薄荷，48.66%）；萜烯类化合物中的β-石竹烯、大香叶烯D、柠檬烯、1,8-桉叶素在21个薄荷品种中均有检出。精油中的有效化学成分在不同薄荷资源间存在差异性，精油成分特征之间的差异与品种亲缘关系的远近无关。精油含量高、品质好的品种为金薄荷。通过明确薄荷的精油成分特征，为薄荷精油的利用提供了科学依据。

关键词: 薄荷品种, 精油, 成分分析, 组成特征

CLC Number:

Q591

Lin LU, Hua CAO, Jun YANG, Guolin SHEN, Han LI. Analysis and Composition Characteristics of Essential Oils of Different Peppermint Varieties[J]. Current Biotechnology, 2025, 15(3): 502-509.

陆琳, 曹桦, 杨珺, 沈国林, 李涵. 不同薄荷品种精油成分分析及其组成特征[J]. 生物技术进展, 2025, 15(3): 502-509.

Figures/Tables 6

References 28

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编号	品种名	引种地	编号	品种名	引种地
A1	巧克力薄荷	青岛	A15	猫薄荷	广西
A2	科西嘉薄荷	浙江	A16	越南薄荷	浙江
A3	罗马薄荷	江苏	A17	柠檬香蜂草	云南
A4	香橙薄荷	广西	A18	银被薄荷	广西
A5	糖果薄荷	广西	A19	苏格兰薄荷	江苏
A6	浆果奶油薄荷	广西	A20	香蕉薄荷	广西
A7	日本薄荷	浙江	A21	牛奶薄荷	云南
A8	冬季香薄荷	广西	A22	葡萄柚薄荷	浙江
A9	胡椒薄荷	江苏	A23	薰衣草薄荷	浙江
A10	留兰香薄荷	浙江	A24	英国薄荷	广西
A11	凤梨薄荷	江苏	A25	普列薄荷	浙江
A12	澳大利亚薄荷	广西	A31	金薄荷（云南野生种）	云南
A14	苹果薄荷	广西

编号	品种名	引种地	编号	品种名	引种地
A1	巧克力薄荷	青岛	A15	猫薄荷	广西
A2	科西嘉薄荷	浙江	A16	越南薄荷	浙江
A3	罗马薄荷	江苏	A17	柠檬香蜂草	云南
A4	香橙薄荷	广西	A18	银被薄荷	广西
A5	糖果薄荷	广西	A19	苏格兰薄荷	江苏
A6	浆果奶油薄荷	广西	A20	香蕉薄荷	广西
A7	日本薄荷	浙江	A21	牛奶薄荷	云南
A8	冬季香薄荷	广西	A22	葡萄柚薄荷	浙江
A9	胡椒薄荷	江苏	A23	薰衣草薄荷	浙江
A10	留兰香薄荷	浙江	A24	英国薄荷	广西
A11	凤梨薄荷	江苏	A25	普列薄荷	浙江
A12	澳大利亚薄荷	广西	A31	金薄荷（云南野生种）	云南
A14	苹果薄荷	广西

成分	乙酸芳樟酯		薄荷醇		薄荷酮		香芹酮		胡椒烯酮氧化物		柠檬烯		香芹酚		长叶薄荷酮
成分	范围/%	CV/%	范围/%	CV/%	范围/%	CV/%	范围/%	CV/%	范围/%	CV/%	范围/%	CV/%	范围/%	CV/%	范围/%	CV/%
乙酸芳樟酯	30.7~48.7*	19.3	7.9	-	1.8	-	12.6	-	2.6~3.7	26.0	6.2	-	0.0	-	0.0	-
薄荷醇	4.5~16.8	63.6	14.4~76.5*	73.9	2.7~31.8	92.8	1.4~18.5	135.3	1.9	-	1.8~2.4	23.0	0.0	-	13.1	-
薄荷酮	0.8~1.5	44.2	5.7~20.5	56.4	18.5~28.8*	24.2	0.7~1.8	39.9	0	-	0.7	-	1.9~2.6	21.4	28.8	-
香芹酮	1.7	-	1.9~7.3	55.5	5.7	-	28.1~53.1*	24.7	4.9	-	53.1*	-	3.3	-	0.0	-
胡椒烯酮氧化物	0	-	13.8	-	0.0	-	1.2~2.7	52.3	23.0~34.4*	28.0	1.2	-	0.0	-	0.0	-
柠檬烯	0.4~4.5	129.0	1.5~3.6	33.3	3.6~15.1	82.2	5.1~26.2	51.9	2.6~5.8	53.1	26.2~39.7*	28.9	2.6~9.0	78.0	4.6	-
香芹酚	5.3	-	0.0	-	0.0	-	0.0	-	0	-	0.0	-	30.4~45.8*	28.5	0.0	-
长叶薄荷酮	0	-	2.0~12.9	104.2	12.7~33.8	64.2	0.0	-	0	-	0.0	-	3.6	-	33.8*	-

成分	乙酸芳樟酯		薄荷醇		薄荷酮		香芹酮		胡椒烯酮氧化物		柠檬烯		香芹酚		长叶薄荷酮
成分	范围/%	CV/%	范围/%	CV/%	范围/%	CV/%	范围/%	CV/%	范围/%	CV/%	范围/%	CV/%	范围/%	CV/%	范围/%	CV/%
乙酸芳樟酯	30.7~48.7*	19.3	7.9	-	1.8	-	12.6	-	2.6~3.7	26.0	6.2	-	0.0	-	0.0	-
薄荷醇	4.5~16.8	63.6	14.4~76.5*	73.9	2.7~31.8	92.8	1.4~18.5	135.3	1.9	-	1.8~2.4	23.0	0.0	-	13.1	-
薄荷酮	0.8~1.5	44.2	5.7~20.5	56.4	18.5~28.8*	24.2	0.7~1.8	39.9	0	-	0.7	-	1.9~2.6	21.4	28.8	-
香芹酮	1.7	-	1.9~7.3	55.5	5.7	-	28.1~53.1*	24.7	4.9	-	53.1*	-	3.3	-	0.0	-
胡椒烯酮氧化物	0	-	13.8	-	0.0	-	1.2~2.7	52.3	23.0~34.4*	28.0	1.2	-	0.0	-	0.0	-
柠檬烯	0.4~4.5	129.0	1.5~3.6	33.3	3.6~15.1	82.2	5.1~26.2	51.9	2.6~5.8	53.1	26.2~39.7*	28.9	2.6~9.0	78.0	4.6	-
香芹酚	5.3	-	0.0	-	0.0	-	0.0	-	0	-	0.0	-	30.4~45.8*	28.5	0.0	-
长叶薄荷酮	0	-	2.0~12.9	104.2	12.7~33.8	64.2	0.0	-	0	-	0.0	-	3.6	-	33.8*	-

类群	品种数	百分率/%	薄荷品种	成分及相对含量/%
类群	品种数	百分率/%	薄荷品种	酯类	醇类	酮类	萜烯类	芳香类化合物
Ⅰ	5	22.72	日本薄荷	49.6	26.2	1.7	12.8	0.0
			柠檬薄荷	44.1	25.9	0.8	9.9	4.7
			葡萄柚薄荷	46.6	41.8	0.0	5.5	0.0
			香橙薄荷	35.2	33.1	0.0	12.9	5.3
			薰衣草薄荷	34.5	44.1	1.5	11.2	0.0
Ⅱ	1	4.55	金薄荷	0.0	77.1	13.5	5.2	0.0
Ⅲ	12	54.55	糖果薄荷	5.4	37.1	26.2	14.0	5.6
			英国薄荷	15.4	18.0	33.4	17.0	1.4
			科西嘉薄荷	6.6	24.9	31.2	24.4	0.0
			胡椒薄荷	20.9	29.0	7.7	14.6	15.3
			罗马薄荷	0.8	17.4	65.1	7.5	0.0
			凤梨薄荷	3.1	20.0	49.1	11.1	0.0
			苏格兰薄荷	0.0	1.8	59.1	32.6	0.0
			香蕉薄荷	0.0	1.2	47.4	43.6	0.0
			澳大利亚薄荷	7.9	1.4	47.3	26.9	0.0
			牛奶薄荷	4.9	7.7	39.2	27.0	1.5
			留兰香薄荷	11.2	7.8	32.5	34.6	0.0
			银被薄荷	0.0	18.5	37.0	35.7	0.0
Ⅳ	2	9.09	巧克力薄荷	8.4	12.8	0.0	63.8	1.3
Ⅳ	2	9.09	越南薄荷	3.7	3.5	23.0	58.3	0.0
Ⅴ	2	9.09	冬季薄荷	0.0	5.4	6.2	14.1	61.6
Ⅴ	2	9.09	浆奶果薄荷	0.0	6.4	5.3	31.8	39.7
合计	22	100

Analysis and Composition Characteristics of Essential Oils of Different Peppermint Varieties

不同薄荷品种精油成分分析及其组成特征

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