Türkiye’de yetişen ticari değere sahip kekik türlerine ait uçucu yağ bileşenlerinin GC-MS yöntemiyle karakterizasyonu

Yıl 2024, Cilt: 13 Sayı: 1, 385 - 392, 15.01.2024

Emine Nakilcioğlu Harun Reşit Özdal

https://doi.org/10.28948/ngumuh.1332531

Öz

Kekik dünyanın ılıman iklim bölgelerinde yetişen çok yıllık bir bitkidir. Antik çağlardan günümüze tıbbi amaçlarla kullanılmış olan bitkinin uçucu yağları onun hem antimikrobiyal hem de antioksidan özelliklerinden sorumludur. Uçucu bileşenlerin kompozisyonu türden türe farklılık göstermekte ve bu farklılıklar her tür için de spesifik tat ve koku oluşturmaktadır. Uçucu yağların karakterizasyonunda GC-MS yöntemi sıklıkla kullanılmakta olup kullanılan kolon tipine ve uzunluğuna, fırın sıcaklık programına, taşıyıcı gazın özelliklerine göre metodun modifikasyonu gerekmektedir. Uçucu yağ bileşenlerinin farklı buharlaşma noktalarına sahip olması beraberinde farklı fırın sıcaklık programları kullanımını gerekli hale getirmiştir. Yapılan bazı çalışmalarda polariteleri farklı kolonlarda aynı numunenin uçucu yağ bileşenleri incelenmiş ve tespit edilen bileşenlerin sayılarında değişiklik olduğu tespit edilmiştir. Uçucu yağ bileşenlerinin konsantrasyonu kekiğin hasat mevsimine, yetiştiği yörenin coğrafi ve iklimsel özelliklerine göre değişim göstermesine rağmen türler arasındaki dominant uçucu yağ bileşenlerinin benzer olduğu birçok çalışmada ortaya konmuştur.

Anahtar Kelimeler

Kekik, Uçucu yağlar, GC-MS

Characterization of essential oil components of commercially valuable thyme species grown in Turkey by GC-MS method

Öz

Thyme is a perennial herb that grows in temperate climatic regions of the world. The essential oils of the plant, which has been used for medicinal purposes since ancient times, are responsible for both its antimicrobial and antioxidant properties. The composition of volatile components differs from species to species, and these differences create specific taste and odor for each species. The GC-MS method is frequently used in the characterization of essential oils, and the method needs to be modified according to the column type and length used, the furnace temperature program, and the characteristics of the carrier gas. The fact that the essential oil components have different evaporation points has necessitated the use of different furnace temperature programs. In some studies, the essential oil components of the same sample were examined in columns with different polarities and it was determined that there was a change in the number of the detected components. Although the concentration of essential oil components varies according to the harvest season of thyme, the geographical and climatic characteristics of the region where it grows, it has been revealed in many studies that the dominant essential oil components among the species are similar.

Anahtar Kelimeler

Thyme, Essential oils, GC-MS

Kaynakça

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