Comparative Study On Essential Oil Yield And Feeding Values Between Greek Oregano And Marjoram

Origanum vulgare L.is an important commercial herb spice,as the plant source of oregano oil,it is the only botanical feed additive for plants approved by China.It has enormous potential for comprehensive utilization and development.However,different oregano species have different yields depending on the origin,elevation,yield,and extraction rate of essential oils.It is worth investigating whether or not it is possible to promote large-scale cultivation of a certain species or variety to obtain greater production benefits.Therefore,this experiment compares the biological and agronomic traits of two oreganos,Origanum vulgare L.ssp.hirtum,and Origanum majorana L.,and compares the yield of essential oils and their active ingredients,then select the high-yielding essential oils and the suitable concentration of carvacrol in the large-scale cultivation of oregano are suitable for the industrialization and industrialization of oregano.The research results are as follows:(1)Greek oregano and marjoram showed high specificity in morphological and botany characteristics:height,stem diameter,leaf area,leaf length,leaf width of Greek oregano were significantly greater than marjoram(p<0.05),the whole plant was 59.4%higher than marjoram and 28.7%thicker,and the leaves were 168.1%larger,75.5%longer,and 59.7%longer than marjoram;while the number of branches was significantly smaller than that of marjoram(p<0.05),at least 52.1%compared to marjoram and 44.7%thin leaves.In addition,the Greek oregano yield was significantly greater than that of marjoram(p<0.05),146.3%higher than that of marjoram,and there was no significant difference between plant water content,but the water content of marjoram was still higher than Greek oregano.During the period of comprehensive fertility observation,Greek oregano grew faster than marjoram,with early flowering,plant erect growth,higher growth,robust branches,oval leaves,large and thin leaves,and marjoram growing slowly.The clumps are small,branchy and fine,and the leaves are nearly elliptical,small and thick.In summary,the biological and agronomic traits of Greek oregano are better than marjoram(2)The extraction rates of Greek oregano and marjoram by Steam Distillation were 0.018%and 0.233%,respectively.The same method was used to prepare two kinds of oregano yields:marjoram>Greek oregano.The extraction rate of essential oils can show an increasing trend as the additive amount of sodium chloride increases.However,when the additive is more than a certain amount,the extraction rate of essential oils will decrease.When the proportion of sodium chloride solids was added so that the sodium chloride concentration in the solution reached 1.6%,the oregano oil had the highest yield,which was an increase of 0.033%compared with the control group.Afterwards,as the proportion of sodium chloride solids continued to increase,the essential oil yield showed a significant downward trend.A total of 18 peaks were identified from the Greek oregano oil obtained by steam distillation using GC?MS analysis,and 10 were identified,accounting for 78.87%of the relative percentage of total elution peaks in the chromatogram.The 10 volatile compounds identified included 8 olefins(55.24%)and 2 alcohols(23.63%).Among the components with higher contents are caryophyllene oxide(41.51%)and?-Cadinol(16.65%).A total of 10 peaks were isolated from the essential oil of marjoram oil obtained by steam distillation by GC-MS analysis,and 10 were identified,accounting for 99.99%of the relative percentage of the total elution peak of the chromatogram.The 10 volatile compounds identified included 5 olefins(22.18%),1 hydrocarbon(20.25%),2 alcohols(52.68%),1 lipid(2.93%),and 1 phenol(1.95%).Among the components with higher contents are Benzene,I-methyl-2-(1-methylethyl)-(20.25%),3-Cyclohexen-1-ol,4-methyl-1-(1-methylethyl)-(44.14%),?-terpinene(8.37%),and ?-terpineol(8.54%).The chemical composition of the two oreganos is completely different,but they all contain more olefins and alcohols.(3)The crude protein content of whole plant residues after the extraction of volatile oil from Greek oregano was 1.349%higher than that from marj oram cow to whole plant residue,but there was no significant difference;however,crude fiber and acidity of whole plant residue after marjoram extracting volatile oil Washing fibers and neutral detergent fibers were significantly higher than Greek oregano(p<0.05),which were 7.30%higher,12.40%higher,and 11.7%higher,respectively;the crude ash content of whole plant residue after Greek oregano was extracted was significantly higher than that of marjoram cows.To whole plant residue(p<0.05),3.6%higher.The content of crude protein in leaf residue of crude oil extracted from Greek oregano was 2.732%higher than that of marjoram residue,which was significantly higher than that of marjoram residue(p<0.05).Leaf residue was extracted from marjoram after volatile oil extraction.The crude fiber,acid washing fiber and neutral detergent fiber were also significantly higher than Greek oregano(p<0.05),which were higher3.90%,21.7%and 16.6%.Respectively,the crude ash content of leaf residue of Greek oregano after extraction of volatile oil It was 17.5%higher than sweet oregano residue,which was significantly higher than sweet oregano leaves(p<0.05).According to the evaluation of the forage value of grass pasture,the value of Greek oregano and marjoram has reached the level of good pasture.