FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 25-28.doi: 10.7506/spkx1002-6630-201017006

• Basic Research • Previous Articles     Next Articles

Composition Analysis and Antibacterial Activity of the Essential Oil from Citrus Peel

CHEN Lin-lin1，MI Qiang2，XIN Jia-ying1,3   

  1. 1. Department of Food Engineering, Harbin University of Commerce, Harbin 150076, China；2. Green Food Development Center
    of Heilongjiang Province, Harbin 150066, China；3. State Key Laboratory for Oxo Synthesis and Selective Oxidation, Lanzhou
    Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
  • Received:2010-01-27 Revised:2010-06-13 Online:2010-09-15 Published:2010-12-29
  • Contact: CHEN Lin-lin1 E-mail:linlinchen2009@yahoo.cn

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Abstract:

Citrus peel essential oil was obtained by distillation and its composition was analyzed by gas chromatography coupled with mass spectrometry (GC-MS). Totally 17 compounds were identified and represented 99.80% of the essential oil, including D-limonene (92.72%), the most predominant compound, terpenoids having the highest relative content (97.90%) and small amounts of aldehyde, alcohol and ketone compounds. The antibacterial activity of the essential oil was determined by measuring inhibition zone diameter, and the results showed that it had stronger inhibitory effect against Escherichia coli, Staphylococcus cremoris and Penicillium sp., especially against Escherichia coli. The inhibition zone diameters against Escherichia coli and Staphylococcus cremoris were both larger than 15 mm, indicating high sensitivity, and that against Penicillium sp. 14.1 mm, moderate sensitivity. The minimum inhibitory concentrations (MICs) against Escherichia coli and Staphylococcus cremoris were 1.25% and 2.5%, respectively.

Key words: citrus peel essential oil, gas chromatography coupled with mass spectrometry (GC-MS), antibacterial activity

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