African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5211

Full Length Research Paper

Essential oil composition and antibacterial activity of Zanthoxylum bungeanum

Rui-Xue Zhu1, Kai Zhong1, Wei-Cai Zeng1, Xue-Yun He2, Xue-Quan Gu2, Zhi-Feng Zhao1* and Hong Gao1
  1College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, P. R. China. 2Sichuan Wufeng Lihong Food Co., Ltd., Ya’an, 625302, P. R. China.
Email: [email protected]

  •  Accepted: 19 September 2011
  •  Published: 16 November 2011



The chemical composition and antibacterial activity of essential oil from the fruits of Zanthoxylum bungeanum were evaluated. Twenty-eight compounds were identified by gas chromatography-mass spectrometry (GC-MS) analysis, representing 94.30% of the total oil. The major constituents of the essential oil were found to be limonene (29.36%), linalool (17.02%), β-pinene (14.31%) and linalyl acetate (13.84%). The essential oil showed an obvious antibacterial activity against the tested strains (Staphylococcus aureusBacillus subtilisBacillus cereusBacillus laterosporus laubach and Escherichia coli) with the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) in the ranges of 1.25-5.0 and 2.5-20 mg/ml, respectively. Furthermore, the essential oil showed strongly detrimental effects on the growth and morphological structure of the tested bacteria. So, it is suggested that Zanthoxylum bungeanum could be used as antibacterial agent in food industry.


 Key words: Zanthoxylum bungeanum, essential oil, chemical composition, antibacterial activity, gas chromatography-mass spectrometry (GC-MS).