• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.19-27
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• 1996

Zanthoxylum piperitum and Z. schinifolium have been utilized not only as food stuffs, but also as medicinal plants in Korea. In this study, lipids, sugar, amino acids and other components of Zanthoxylum piperitum and Z. schinifolium peels and seeds were analyzed by HPLC and GLC. Four samples contained common fatty acids such as linoleic, linolenic, palmitic, oleic and stearic acid. The contents of unsaturated fatty acids were 87.1% and 64.8% in Z. schinifolium peels and seeds, 73.6% and 62.9% in Z. piperitum peels and seeds, respectively. Z. schinifolium peels contained only beta-sitosterol, whereas other three samples contained campesterol, stigmasterol and beta-sitosterol. In case of free amino acids, peels of both species showed higher contents of acids than seeds of both species. Glutamic acid, aspartic acid, arginine, valine, and leucine were found in all four samples. Essential oils consisted of limonene (30.1-66.8%), beta-phellandrene (4.8-13.3%), citronellal (1.5-22%) and cineol (1.6-3.9%). It is worthwhile to note that the content of citronellal in Z. schinifolium seeds was higher than that of the others.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.216-220
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• 2000

Volatile flavor components in the fruits of dried Zanthoxylum schinifolium were extracted by supercritical fluid extraction method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the RI of GC and mass spectrum of GC-MS. A total of 30 components, including 6 hydrocarbons, 4 aldehydes, 8 alcohols, 5 esters, 4 acids and 3 miscellaneous components were identified in the essential oils. Geranyl acetate, ${\beta}$-phellandrene, D-limonene and citronellal were found to be major volatile flavor components in fruits of dried Zanthoxylum schinifolium. The masking effects of Zanthoxylum schinifolium on meaty and fishy flavor were measured by sensory evaluation to investigate the usefulness of Zanthoxylum schinifolium as a natural spice. Meaty flavor was significantly reduced with the addition of 0.05% and 0.1% Zanthoxylum schinifolium. And the addition of 0.l% powdered Zanthoxylum schinifolium also reduced the fishy flavor of mackerel.

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.249-254
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• 2000

산초종피 메탄올 추출물과 heperoside의 사전투여가 사염화탄소에 의해 예상되는 혈청지질설분의 농도 변화에 미치는 효과를 밝히기 위해 ICR계 mouse를 대상으로 실험한 결과는 다음과 같다. 사엽화탄소로 혈청 총콜레스테롤 농도가 유의적으로 증가되었으나, 산초 메탄올 추출물과 hyperoside의 사전투여는 사염화탄소에 의한 이의 증가를 유의적으로 억게시켰으며, 20mg/kg hyperoside투여군에서 그 효과가 가장 높았다. 사염화탄소로 혈청 HDL-cholesterol농도가 유의적으로 감소되었으나, 산초 메탄올 추출물과 hy-peroside의 사전투여는 사염화탄소에 의한 이의 감소를 유의적으로 억제시켰으며, 20mg/kg hyperoside투여군에서 그 효과가 가장 높았다. 사염화탄소로 혈청 LDL-cholesterol농도가 유의적으로 증가되었으나, 산초 메탄올 추출물과 hyperoside의 사전투여는 사염화탄소에 의한 이의 증가를 유의적으로 억제시켰으며, 20mg/kg hyperoside 투여군에서 그 효과가 가장 높았다. 사염화탄소로 혈청 triglyceride 농도가 유의적으로 증가되었으나, 산초 메탄올 추출물과 hyperoside의 사전투여는 사염화탄소에 의한 이의 증가를 유의적으로 억제시켰다.

• Research in Plant Disease
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• v.10 no.4
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• pp.279-284
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• 2004

A rust fungus has caused a serious early defoliation of Zanthoxylum schinifolium during growing seasons every year at the plantations located at Hadong and Jinju, Kyeongsangnam-Do in Korea. In order to identify the rust fungus and clarify its life cycle in Korea, aeciospores from Pinus thunbergii were artificially inoculated on the leaves of Z. schinifolium. Uredinial stage was successively formed on the leaves of Z. schinifolium. Based on the artificial inoculation test and on the morphological features of the dried specimens collected from P. thunbergii and Z. schinifolium, this rust fungus was identified as Coleosporium xanthoxyli. Morphological features of aecial and uredinial stages of the species were described. The first symptom of the infection was developed from later June to early July. And leaf infection ratio was 17.8%-58.7% during August at Hadong and Jinju regions of Kyeongsangnam-Do in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.500-504
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• 2004

This study was designed to investigate the possible utilization of Zanthoxylum schinifolium as a source of decontamination agents. The antimicrobial effect of Zanthoxylum schinifolium extract was investigated against Vibrio parahaemolyticus which is food-born disease organism. Ethanol extract of Zanthoxylum schinifolium was compared with water extract of Zanthoxylum schinifolium to test antimicrobial activities against Vibrio parahaemolyticus by disk method. Ethanol extract was more effective than water ,extract on the antimicrobial activities. It had remarkable antimicrobial activities against Vibrio parahaemolyticus. It was very stable on the wide range of temperature and pH. It turned out by GC-MS that estragole (4-allyl anisole) was a major antimicrobial component of Zanthoxylum schinifolium extract. These results indicated that Zanthoxylum schinifolium extract could protect against bacterial contamination and inhibit a growth of Vibrio parahaemolyticus.

• Monthly Duck's Village
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• s.46
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• pp.120-121
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• 2007

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1544-1551
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• 2013

This study was performed to investigate anti-oxidant of red pepper and Zanthoxylum schinifolium ethanol extract, main ingredient of mara source. Anti-obesity effects of red pepper and Zanthoxylum schinifolium ethanol extract were investigated with mice fed high fat diet for 8 weeks. Sixty mice were classified to 6 groups of ND (normal diet), HFD (high fat diet), RP (high fat diet+red pepper (0.1 g/60 kg)), CP (high fat diet+Chinese pepper (0.1 g/60 kg)), RCP (high fat diet+red pepper : Chinese pepper=1:1 (0.1 g/60 kg)), HCA (high fat diet+HCA (0.1 g/60 kg)) experiments. This research showed that final weight, weight gain, food efficiency ratio, and river weight were decreased by the addition of red pepper and Zanthoxylum schinifolium ethanol extract comparing to those of HFD group. The plasma triglyceride and LDL cholesterol concentration of red pepper ethanol extract and Zanthoxylum schinifolium ethanol extract group was lower than that of high fat diet group. HDL-cholesterol concentration of red pepper ethanol extract and Zanthoxylum schinifolium ethanol extract group was higher than those of high fat diet group. These results suggested that red pepper and Zanthoxylum schinifolium ethanol extract might be useful for obesity control and good source of functional materials.

• Korean Journal of Plant Resources
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• v.29 no.5
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• pp.555-563
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• 2016

The morphological characteristics and genetic relationships among 32 germplasms of Zanthoxylum schinifolium and Zanthoxylum piperitum collected from two farms in Korea were investigated. The traits with the most variability were seed color, leaf size, and spine size. The intraspecific polymorphism of Z. schinifolium and Z. piperitum was 96.5% and 60.3%, respectively. The genetic diversity and Shannon’s information index values ranged from 0.11 to 0.33 and 0.19 to 0.50, with average values of 0.26 and 0.42, respectively. Two ISSR primers (UBC861 and UBC862) were able to distinguish the different species. The genetic similarity matrix (GSM) revealed variability among the accessions ranging from 0.116 to 0.816. The intraspecific GSM for Z. schinifolium and Z. piperitum was 0.177-0.780 and 0.250-0.816, respectively. The GSM findings indicate that Z. schinifolium and Z. piperitum accessions have high genetic diversity and possess germplasms qualifying as good genetic resources for cross breeding. The clustering analysis separated Z. schinifolium and Z. piperitum into independent groups, and all accessions could be classified into three categories. Z. Schinifolium var. nermis belonged to independent groups. Comparison of the clusters based on morphological analysis with those based on ISSR data resulted in an unclear pattern of division among the accessions. The study findings indicate that Z. schinifolium and Z. piperitum accessions have genetic diversity, and ISSR markers were useful for identifying Z. schinifolium and Z. piperitum.

• Journal of the Korean Applied Science and Technology
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• v.31 no.3
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• pp.440-445
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• 2014

The purpose of this study was to investigate anti-inflammatory and antioxidant effects of essential oil from seed of Zanthoxylum schinifolium on cultured RAW 264.7 cell line. Antioxidant activity of essential oil was evaluated by two different assays as 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and super oxide dismutase (SOD) like activities. This essential oil was tested for cell viability on RAW 264.7 cell line by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazolium bromide (MTT) assay. The effects of anti-inflammatory on LPS-induced RAW 264.7 cell line was studied by the content of nitric oxide (NO) and prostagladin $E_2$ ($PGE_2$) in cells. The essential oil of seed from Zanthoxylum schinifolium obtained dose-dependently increased the scavenging activity on DPPH radical scavenging activity and SOD like activity. The essential oil showed low cytotoxicity as more than 98% cell viability in $40{\mu}g/mL^{-1}$ concentration. The essential oil of seed extracted from Zanthoxylum schinifolium presented obvious effect on inflammation. These results suggest that essential oil of seed from Zanthoxylum schinifolium may have value as the potential anti-inflammatory effects by decreasing the action of NO and $PGE_2$ and preventing the activation of oxidative.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.25-25
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• 2020

산초나무(Zanthoxylum schinifolium Siebold & Zucc.)는 운향과(Rutaceae)에 속하는 낙엽활엽관목으로 주로 열매, 잎, 줄기는 식·약용으로 이용한다. 최근 산초나무 부위별 추출물에서 항산화활성, 항염증효과, 미백효과 등에 관한 연구가 이루어지면서 산초나무의 가치가 더욱 증가하고 있다. 본 연구는 산초나무의 효율적인 유·무성 증식법을 구명하기 위해 종자 처리에 따른 발아특성, 생장조절물질 처리에 따른 가지삽목과 뿌리삽목의 발근특성을 조사하였다. 산초나무 종자는 3개월간 저온습사저장(종자:모래=1:1, -4℃)을 실시할 경우 약 64.0%가 발아하였다. 습사저장된 종자를 파종 직전에 GA3를 이용하여 0, 500, 1,000 및 2,000ppm 농도에서 처리한 결과 각 처리구별 발아율은 유의한 차이를 나타내지 않았다(F=1.556, p=0.260). 다만, 500ppm 농도에서 72.0%가 발아하여 가장 높은 발아율을 보였으며 1,000ppm 이상 처리구에서는 발아율이 다소 감소하는 경향을 나타냈다. 무성증식 방법은 2월 중순에 산초나무 가지삽수와 뿌리삽수를 채취한 후 IBA와 NAA를 각각 0, 500, 1,000 및 2,000ppm 농도로 처리하였다. 가지삽목을 실시한 대부분의 삽수에서 신초가 발생했으나, 발근율은 1.3~6.3%로 현저히 낮았다. 반면, 뿌리삽목은 3개월 후 부정아 발생율이 처리에 따라 58.3~83.3%로 조사되었으며, 발근율은 0~66.7%를 나타나 처리구별 발근율에 유의한 차이가 있었다(F=3.744, p=0.020). IBA 처리가 근삽수의 발근에는 효과적이었으며, 특히 IBA 2,000ppm 처리에서 66.7%의 발근율을 보여 가장 효과적임을 알 수 있었다. 결론적으로, 산초나무의 효율적인 유성증식을 위해서는 종자를 3개월간 저온습사저장하는 것이 효과적이며, 무성증식 방법으로는 가지삽목보다 뿌리삽목을 이용하는 것이 더 효과적인 것으로 판단된다.