اثر كلرور سديم بر مقدار اسانس و تركيبات متشكله آن در گياه ترخون(Artemisia dracunculns L.)

The effect of NaCl on the content and composition of essential oil in Tarragon {Artemisia dracunculus L.)

Aerial parts of Tarragon plants were treated under field condition and were irrigated with different levels of NaCl (100, 150, 225 mM) two time in a week. After a wee, aerial parts of plants were harvested and dried in the darkness with air stream. The essential oil of dried aerial parts was obtained by hydrodistillation. The essential oil of one treatment (225mM) and its control (with water without NaCl irregated) were analyzed byGC/MS and The main compounds of essential oil were determined as Cis-p-ocimene (5.15%), Trans-(3-ocimene (4.01%), Methylchavicol (82.31%), in control plants. The essential oil content decreased in all treatments. It was observed that NaCl could decrease the amount the essentials oil and the percent of Methylchavicol meaningfully and other main compounds, therefore, would increase in tarragon plants