Antimicrobial Activity of The Volatile Components from Fruit Peel of Chopi(Zanthoxylum piperitum DC)

초피(Zanthoxylum piperitum DC) 과피의 휘발 성분의 항균작용

  • 서기림 (가톨릭대학교 화학과) ;
  • 이현주 (가톨릭대학교 화학과) ;
  • 고경희 (가톨릭대학교 식품영양학과)
  • Published : 1999.06.01

Abstract

The volatile components (essential oil) showing antimicrobial activity were extracted from the fruit peel of Zanthoxylum piperitum DC by distillation and separated by thin layer chromatography (TLC). The crude volatile components exhibited antimicrobial activity only at very high concentration. The active fraction obtained by TLC inhibited noticeably the growth of bacteria. The minimum inhibitory concentration (MIC) of the fraction were 150ppm, 300ppm, and 300ppm against Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis, respectively. The components in the active fraction were identified by gas chromatography/mass spectrometry to be geranlyl acetate (60.23%), citronellal(36.01%), citronellol(3.77%), geraniol(0.46%), and cumin ldehyde(0.43%).

Keywords

Zanthoxylum pipritum;anitmicrobial activity;distillation;GC/MS

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