College of Life Sciences and ‡College of Engineering, Shanxi Normal University , Linfen City, 041004, China.
J Agric Food Chem. 2013 Jun 26;61(25):6044-9. doi: 10.1021/jf4007856. Epub 2013 Jun 12.
Green huajiao, which is the ripe pericarp of the fruit of Zanthoxylum schinifolium Sieb. et Zucc, is widely consumed in Asia as a spice. In this work, the chemical composition of the essential oil from green huajiao was analyzed by gas chromatography (GC) and GC/mass spectrometry (MS), and the majority of components were identified. Linalool (28.2%), limonene (13.2%), and sabinene (12.1%) were found to be the major components. The antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of the essential oil were evaluated against selected bacteria, including food-borne pathogens. The results showed that the sensitivities to the essential oil were different for different bacteria tested, and the susceptibility of Gram-positive bacteria tested was observed to be greater than that of Gram-negative bacteria. The antibacterial activity of the essential oil was particularly strong against Staphylococcus epidermidis , with MIC and MBC values of 2.5 and 5.0 mg/mL, respectively. A postcontact effect assay also confirmed the essential oil had a significant effect on the growth rate of surviving S. epidermidis . The antibacterial activity of the essential oil from green huajiao may be due to the increase in permeability of cell membranes, and the leakage of intracellular constituents, on the basis of the cell constituents' release assay and electron microscopy observations.
青花椒，为芸香科花椒属植物青椒的干燥果皮，在亚洲被广泛用作香料。本研究采用气相色谱（GC）和气质联用（GC/MS）对青花椒精油的化学成分进行了分析，并鉴定了大部分成分。鉴定出的主要成分为芳樟醇（28.2%）、柠檬烯（13.2%）和蒈烯（12.1%）。评价了该精油对几种食源性病原体的抗菌活性、最小抑菌浓度（MIC）和最小杀菌浓度（MBC）。结果表明，不同细菌对精油的敏感性不同，测试的革兰氏阳性菌比革兰氏阴性菌更敏感。该精油对表皮葡萄球菌的抗菌活性尤其强，MIC 和 MBC 值分别为 2.5 和 5.0 mg/mL。接触后效应试验也证实了该精油对存活的表皮葡萄球菌的生长速度有显著影响。青花椒精油的抗菌活性可能是由于细胞膜通透性的增加，以及基于细胞成分释放试验和电子显微镜观察到的细胞内成分的泄漏。
