Caccioni D R, Guizzardi M, Biondi D M, Renda A, Ruberto G
CRIOF-University of Bologna, Italy.
Int J Food Microbiol. 1998 Aug 18;43(1-2):73-9. doi: 10.1016/s0168-1605(98)00099-3.
This study examined the effect of volatile components of citrus fruit essential oils on P. digitatum and P. italicum growth. The hydrodistilled essential oils of orange (Citrus sinensis cvv. "Washington navel", "Sanguinello", "Tarocco", "Moro", "Valencia late", and "Ovale"), bitter (sour) orange (C. aurantium), mandarin (C. deliciosa cv. "Avana"), grapefruit (C. paradisi cvv. "Marsh seedless" and "Red Blush"), citrange (C. sinensis x Poncirus trifoliata cvv. "Carrizo" and "Troyer"), and lemon (C. limon cv. "Femminello", collected in three periods), were characterized by a combination of GC and GC/MS analyses. The antifungal efficacy of the oils was then examined at progressively reduced rates. Findings showed a positive correlation between monoterpenes other than limonene and sesquiterpene content of the oils and the pathogen fungi inhibition. The best results were shown by the citrange oils, whose chemical composition is reported for the first time, and lemon. Furthermore P. digitatum was found to be more sensitive to the inhibitory action of the oils.
本研究考察了柑橘属水果精油挥发性成分对指状青霉和意大利青霉生长的影响。采用气相色谱（GC）和气相色谱-质谱联用（GC/MS）分析相结合的方法，对水蒸馏法提取的橙子（品种为“华盛顿脐橙”“桑吉内洛”“塔罗科血橙”“摩洛血橙”“晚熟巴伦西亚橙”和“卵形橙”）、酸橙、柑橘（品种为“阿瓦纳”）、葡萄柚（品种为“马叙无核葡萄柚”和“红玉葡萄柚”）、枳橙（品种为“卡里佐枳橙”和“特罗耶枳橙”）以及柠檬（品种为“费米内洛柠檬”，分三个时期采集）的精油进行了表征。然后以逐渐降低的浓度考察了这些精油的抗真菌效果。研究结果表明，除柠檬烯以外的单萜类化合物以及精油中的倍半萜含量与对病原菌真菌的抑制作用呈正相关。枳橙精油（其化学成分首次报道）和柠檬精油表现出最佳效果。此外，发现指状青霉对精油的抑制作用更为敏感。
