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Journal of Essential Oil Research Volume 21, 2009 - Issue 2
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Original Articles

Chemical Composition and Antifungal Activity of the Fruit Oil of Zanthoxylum bungeanum Maxim. (Rutaceae) from China

Youwen Gong College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100094, China
,
Yongfu Huang College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100094, China
,
Ligang Zhou College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100094, China
,
Xueyan Shi College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100094, China
,
Zejian Guo College of Agronomy and Biotechnology, China Agricultural University, Beijing, 100094, China
,
Mingan Wang College of Science, China Agricultural University, Beijing, 100094, China
&
Weibo Jiang College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 00083, China
 show all
Pages 174-178 | Received 01 Jul 2007, Accepted 01 Jan 2008, Published online: 08 Dec 2011
 
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Abstract

An essential oil obtained by water distillation from Zanthoxylum bungeanum Maxim. fruits was analyzed by GC and GC/MS. Terpinen-4-ol (19.7%), 1,8-cineole (16.0%), p-cymene (7.9%), γ-terpinene (7.3%) and α-terpineol (7.2%) were the major compounds of the 35 identified components. The antifungal activity of the oil against 15 plant pathogenic fungi was assayed by the mycelial growth inhibition method and the values of median inhibition concentration (IC50) were below 1.0 mg/mL. The results showed that the oil had a broad spectrum of inhibitory activity against the tested fungi. The volatile components of the oil also obviously inhibited the mycelial growth of Rhizoctonia solani and Rhizoctonia cerealis. These results indicate that Z. bungeanum oil could be a source of antifungal ingredients for plant disease control especially applied in fruit and vegetable preservation.

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