Studies on Functional Composition of Mint and its Application in Processing of Agricultural Products

doi:10.11924/j.issn.1000-6850.casb2025-0061

Abstract

Abstract:

Peppermint is a food-medicine crop with secondary metabolites as core functional components. It has a wide range of biological activities. The bioactivities of peppermint are mainly related to its abundant active constituents, such as menthol, menthone, montaflorin, hesperidin, caffeic acid and other constituents, which have anti-inflammatory, antioxidant, antibacterial and antitumour effects. This paper reviews the distribution of resources and major origins of peppermint, the analytical studies of the major functional components of peppermint, the progress of nutritional and pharmacological studies of the major functional components, as well as the prediction and quality control of the core quality components of peppermint. Finally, the application fields and prospects of peppermint in agricultural product processing are discussed to provide direction and basis for the application of peppermint processing.

Key words: peppermint, resource distribution, functional constituent, quality control, pharmacological action, agro-processing

LIU Jiaxin, WANG Xiuqin, HUANG Weidong, YOU Yilin. Studies on Functional Composition of Mint and its Application in Processing of Agricultural Products[J]. Chinese Agricultural Science Bulletin, 2025, 41(12): 130-141.

Figures/Tables 5

References 94

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品种	别称	原产地	中国主要产地	气味特点	用途
留兰香薄荷 (Mentha spicata L.)	香薄荷、绿薄荷、香花菜	南欧、俄罗斯、马德拉群岛	江苏、安徽、四川、贵州等	特殊辛香味，无凉感	口香糖、食疗补充剂等，对慢性炎症、溃疡性结肠炎等有辅助食疗功能^[10]
胡椒薄荷 (Mentha Piperita)	椒样薄荷、辣薄荷	欧洲、加拿大、美国	河北、浙江、江苏等	淡淡的胡椒味，香气浓而不烈	调味材料^[11]
土薄荷 (Mentha arvensis L.)	野薄荷	热带、亚热带地区	青海、四川等	淡淡的青涩气味	全株可提制薄荷油、薄荷脑，广泛用于医药、食品及化妆品的芳香剂和调味剂^[12]
越南薄荷 (Mentha gracilis)	姜薄荷	欧亚大陆、非洲	浙江	香辛料气味	东南亚料理中最常用的薄荷，含有高纤维、高维生素和矿物质成分，在食药辅助产品中被广泛使用^[13]
普列薄荷 (Mentha pulegium)	唇萼薄荷、匍地薄荷	欧洲、北非	北京、南京等	胡椒气味	常用于工业薄荷醇的提取及果园驱虫^[14]
水薄荷 (Mentha aquatica L.)	水茴香、大叶石龙尾	欧洲、热带非洲、西亚和美洲	广东、云南、福建等	浓郁的八角茴香气味	调味佐料，汤料；有助于健脾利湿、理气化痰^[15]

品种	别称	原产地	中国主要产地	气味特点	用途
留兰香薄荷 (Mentha spicata L.)	香薄荷、绿薄荷、香花菜	南欧、俄罗斯、马德拉群岛	江苏、安徽、四川、贵州等	特殊辛香味，无凉感	口香糖、食疗补充剂等，对慢性炎症、溃疡性结肠炎等有辅助食疗功能^[10]
胡椒薄荷 (Mentha Piperita)	椒样薄荷、辣薄荷	欧洲、加拿大、美国	河北、浙江、江苏等	淡淡的胡椒味，香气浓而不烈	调味材料^[11]
土薄荷 (Mentha arvensis L.)	野薄荷	热带、亚热带地区	青海、四川等	淡淡的青涩气味	全株可提制薄荷油、薄荷脑，广泛用于医药、食品及化妆品的芳香剂和调味剂^[12]
越南薄荷 (Mentha gracilis)	姜薄荷	欧亚大陆、非洲	浙江	香辛料气味	东南亚料理中最常用的薄荷，含有高纤维、高维生素和矿物质成分，在食药辅助产品中被广泛使用^[13]
普列薄荷 (Mentha pulegium)	唇萼薄荷、匍地薄荷	欧洲、北非	北京、南京等	胡椒气味	常用于工业薄荷醇的提取及果园驱虫^[14]
水薄荷 (Mentha aquatica L.)	水茴香、大叶石龙尾	欧洲、热带非洲、西亚和美洲	广东、云南、福建等	浓郁的八角茴香气味	调味佐料，汤料；有助于健脾利湿、理气化痰^[15]

品种	分析方法	挥发性成分	文献来源
留兰香薄荷	HD/GC-MS	香芹酮、柠檬烯、β-蒎烯、3-辛醇、1,8-桉树脑、薄荷酮、顺式-二氢香芹酮等	[19]
胡椒薄荷	HD/GC-MS-MS	薄荷醇、薄荷酮、胡薄荷酮、薄荷内酯、D-香芹酮、桉树油醇、百里香酚等	[20]
土薄荷	HD/GC-MS	柠檬烯、卡伏他酮、β-蒎烯、异己烯、薄荷醇、β-石竹烯等	[21]
越南薄荷	HD/GC-MS	右旋香芹酮、柠檬烯、(+)-二氢青芹酮、桉叶油醇、β-石竹烯等	[22]
普列薄荷	HD/GC-MS	紫杉醇、薄荷醇、薄荷酮、异紫杉醇、乙酸薄荷酯、薄荷呋喃等	[23]
水薄荷	HD/GC-MS	薄荷呋喃、1,8-桉醇、芳樟醇、乙酸芳樟酯、香芹酮、D-香芹酮等	[24]
苹果薄荷	HS-SPME/GC-MS	β-蒎烯、柠檬烯、β-罗勒烯、β-月桂烯、反式薄荷酮、顺式茉莉酮、大根香叶烯	[25]
香橙薄荷	HD/GC-MS	乙酸芳樟酯、芳樟醇、香芹酚、β-丁香烯、柠檬烯，1,8-桉树脑、乙酸香叶酯、月桂烯、 α-松油醇、乙酸橙花酯、乙酸-1-辛烯-3-醇酯等	[26]
巧克力薄荷	HD/GC-MS	柠檬烯、香叶醛、香芹酚、乙酸薄荷酯、薄荷醇呋喃、芳樟醇、β-石竹烯等	[27]

品种	分析方法	挥发性成分	文献来源
留兰香薄荷	HD/GC-MS	香芹酮、柠檬烯、β-蒎烯、3-辛醇、1,8-桉树脑、薄荷酮、顺式-二氢香芹酮等	[19]
胡椒薄荷	HD/GC-MS-MS	薄荷醇、薄荷酮、胡薄荷酮、薄荷内酯、D-香芹酮、桉树油醇、百里香酚等	[20]
土薄荷	HD/GC-MS	柠檬烯、卡伏他酮、β-蒎烯、异己烯、薄荷醇、β-石竹烯等	[21]
越南薄荷	HD/GC-MS	右旋香芹酮、柠檬烯、(+)-二氢青芹酮、桉叶油醇、β-石竹烯等	[22]
普列薄荷	HD/GC-MS	紫杉醇、薄荷醇、薄荷酮、异紫杉醇、乙酸薄荷酯、薄荷呋喃等	[23]
水薄荷	HD/GC-MS	薄荷呋喃、1,8-桉醇、芳樟醇、乙酸芳樟酯、香芹酮、D-香芹酮等	[24]
苹果薄荷	HS-SPME/GC-MS	β-蒎烯、柠檬烯、β-罗勒烯、β-月桂烯、反式薄荷酮、顺式茉莉酮、大根香叶烯	[25]
香橙薄荷	HD/GC-MS	乙酸芳樟酯、芳樟醇、香芹酚、β-丁香烯、柠檬烯，1,8-桉树脑、乙酸香叶酯、月桂烯、 α-松油醇、乙酸橙花酯、乙酸-1-辛烯-3-醇酯等	[26]
巧克力薄荷	HD/GC-MS	柠檬烯、香叶醛、香芹酚、乙酸薄荷酯、薄荷醇呋喃、芳樟醇、β-石竹烯等	[27]

营养和药理功能	有效成分	作用方式	来源
保护神经系统	蒙花苷	激活PI3K/Akt通路，抑制AChE	[52]
	柚皮素	高度亲和γ-氨基丁酸-苯二氮卓受体	[53]
	橙皮苷	抑制甲氨蝶呤(Methotrexate, MTX)的神经毒性，改善TLR4介导的IBA1/GFAP表达	[54-55]
保护肝脏	薄荷醇、异薄荷酮	显著降低ALT、AST、ALP、LDH、γGT、总胆固醇、甘油三酯的升高，显著逆转TBARS水平升高，阻止ROS和过氧化产物的形成，减少组织损伤	[56]
	薄荷醇	降低肝脏血清肝转氨酶水平，阻止肝中枢静脉扩张和充血，减少肝细胞的坏死和脂肪氧化，下调TNF-α并降低氧化应激，上调PCNA的肝脏表达，增强肝细胞再生	[57]
	丹酚酸、奎宁酸	减少肝脏和红细胞组织的氧化损伤，增加SOD、CAT、GPX水平	[58]
降低血糖	薄荷多糖	游离羧基和羟基与消化酶（α-葡萄糖苷酶和、α-淀粉酶）的氨基酸残基相互作用并导致酶失活	[59]
降低血糖	迷迭香酸、咖啡酸	抑制α-葡萄糖苷酶	[60]
保护胃肠道	柠檬烯、香芹酮	增加胃粘膜中NO和NPSH的产生和/或释放实现抗溃疡作用	[61]
	薄荷醇	抑制胃液分泌，调节PGE2和NPSH的产生治疗胃炎和消化不良	[62]
	薄荷醇	阻断肌浆L型Ca²⁺通道的Ca²⁺流入，抑制收缩力，诱导人结肠环状平滑肌松弛	[63]
	薄荷呋喃	减少水和电解质分泌或改变胃肠道的蠕动减少腹泻，以剂量依赖性方式促进KCl或卡巴酚预先收缩的回肠松弛	[64]
保护肾脏	白藜芦醇	下调促纤维化蛋白	[65]
保护肾脏	木犀草素	抑制黄嘌呤氧化酶活性，改善肾小管扩张和上皮萎缩，抑制KIM-1和线粒体凋亡途径	[66]