Antimicrobial Activity of Volatile Oil from Peppers

doi:10.7506/spkx1002-6300-200921030

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21 ): 128-130.doi: 10.7506/spkx1002-6300-200921030

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Antimicrobial Activity of Volatile Oil from Peppers

GAN Xin，WU Shi-jun，GAO Wen-qi

(Department of Environment and Life Science, College of Engineering and Commerce, South-Central University for Nationalities,
Wuhan 430065, China)

Received:2009-06-28 Online:2009-11-01 Published:2010-12-29
Contact: GAN Xin， E-mail:Ganxin9999@yahoo.com.cn

Abstract

Abstract:

Filter paper diffusion method and plate coating method were separately used to determine inhibitory effect and minimum inhibitory concentration (MIC) of volatile oil from peppers against bacteria, molds and yeasts. Results indicated that volatile oil from Zanthoxylum bungeanumm Maxim or Zanthoxylum bungeanumm Mei could inhibit the growth of gram-negative bacteria, gram-positive bacteria, mould and fungi. The maximum inhibitory effect on Penicillium sp. and Aspergillus niger was observed. Therefore, volatile oil from peppers will be promising in the filed of medicine as a natural antimicrobial agent.

Key words: Zanthoxylum bungeanumm Maxim, bioactive component, volatile oil, bacteriostatic action

CLC Number:

TS255.1

GAN Xin，WU Shi-jun，GAO Wen-qi. Antimicrobial Activity of Volatile Oil from Peppers[J]. FOOD SCIENCE, 2009, 30(21 ): 128-130.

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Antimicrobial Activity of Volatile Oil from Peppers

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