Chemical Composition, Antioxidant and Antimicrobial Activity of Pericarpium Citri Reticulatae Essential Oil

文献类型: 外文期刊

第一作者: Gao, Bei

作者: Gao, Bei;Chen, Yulong;Zhang, Mingwei;Xu, Yujuan;Gao, Bei;Zhang, Mingwei;Pan, Siyi

作者机构:

关键词: Pericarpium Citri Reticulatae;Chachi;chemical composition;antioxidant activity;antimicrobial activity

期刊名称:MOLECULES ( 影响因子:4.411; 五年影响因子:4.587 )

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收录情况: SCI

摘要: The chemical composition, antioxidant and antimicrobial activity of Pericarpium Citri Reticulatae (PCR) essential oil obtained using an improved Clevenger type apparatus were studied. Among the five different PCRs examined the highest yield of essential oil was found in Chachi 2004 (harvested and stored in 2004) and the lowest in Chachi 2008 (harvested and stored in 2008). Fifty three different volatile compounds were determined, including terpenic hydrocarbons, alcohols, aldehydes, ketones and esters. D-limonene, one of terpenes, was the major constituent in PCR. The antioxidant capacity of PCR essential oil varied considerably with the duration of storage time, and the oil from Chachi 1994 has the strongest ferric-reducing antioxidant power. In addition, the essential oil possessed varying degrees of antimicrobial activity against Gram-positive bacteria (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus), except Streptococcus faecalis, while had no effect on Gram-negative bacteria (Escherichia coli, Enterobacter cloacae).

分类号: O62

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