• Food Science and Biotechnology
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• 제17권3호
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• pp.669-674
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• 2008

Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. belong to the Rutaceae family and are perennial, aromatic, and medicinal herbaceous plants. In this study, their aroma compounds were isolated by steam distillation extraction using a Clevenger-type apparatus, and then further analyzed by gas chromatography (GC) and gas chromatograph/mass spectrometry (GC/MS). The yields of the essential oils from Z. schinifolium and Z. piperitum AP. DC. were 2.5 and 2.0%(w/w), respectively, and the color of their oils was quite similar, a pale yellow. From the distilled oil of Z. schinifolium, 60 volatile compounds which make up 87.24% of the total composition were tentatively identified, with monoterpenes predominating. $\beta$-Phellandrene (22.54%), citronellal (16.48%), and geranyl acetate (11.39%) were the predominantly abundant components of Z. schinifolium. In the essential oil of Z. piperitum AP. DC., 60 volatile flavor components constituted 94.78% of the total peak area were tentatively characterized. Limonene (18.04%), geranyl acetate (15.33%), and cryptone (8.52%) were the major volatile flavor compounds of Z. piperitum A.P. DC.

• 한국식생활문화학회지
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• 제21권4호
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• pp.433-438
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• 2006

Compositional changes In essential oil of Zanthoxylum piperitum A.P. DC. were investigated under six different storage conditions for 3 months. Essential oil from Zanthoxylum piperitum was collected by steam distillation method and analyzed by gas chromatography-mass selective detector (GC-MSD). Forty-one volatile compounds, consisting of 12 hydrocarbons, 11 alcohols, 8 aldehydes, 3 oxides, 3 esters, 3 ketones and 1 acid were identified from the fresh essential oil of Zanthoxylum piperitum. In essential oils, compositional changes occurred in particularly monoterpene hydrocarbons. Total levels of ketones, esters, oxides and alcohols increased during storage. Moreover, aerobic condition caused decrease in a few constituents duringstorage even at low temperature.

• Food Science and Biotechnology
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• 제17권1호
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• pp.195-198
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• 2008

This study was carried out to investigate the potential use of Zanthoxylum schinifolium and Zanthoxylum piperitum A.P. DC. as a source of antimicrobial agents against food borne pathogens. Essential oils of Z. schinifolium and Z. piperitum A.P. DC. were collected by steam distillation and analyzed by GC-MS. The antimicrobial activity of the essential oils was examined using the agar diffusion and micro-dilution assays. The effectiveness of Z. schinifolium essential oil was greater against Bacillus cereus, Staphylococcus aureus, and Vibrio parahaemolyticus than other pathogens, and the minimal inhibitory concentration (MIC) values were 1.25, 2.5, and 1.25, 2.5, and $1.25\;{\mu}g/mL$, respectively. Z. piperitum A.P. DC. essential oil was the most effective against all pathogens tested except for Escherichia coli O157:H7, and the MIC values against B. cereus, Salmonella choleraesuis, and V. parahaemolyticus were 1.25, 2.5, and $1.25\;{\mu}g/mL$, respectively. Limonene, the major component of Z. piperitum A.P. DC. essential oils, had the highest inhibitory activity toward V. parahaemolyticus with a MIC value of $0.15\;{\mu}g/mL$. Meanwhile, citronellal and geranyl acetate, major components of both essential oils, displayed antibacterial activity against only B. cereus with MIC values of 1.25 and $5\;{\mu}g/mL$, respectively. Therefore, these essential oils could be useful as antimicrobial agents against foodborne pathogens.

• Food Science and Biotechnology
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• 제14권4호
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• pp.529-532
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• 2005

Volatile compounds, isolated from Chopi (Zanthoxylum piperitum A.P. DC.) using steam distillation, were analyzed by gas chromatography/mass spectrometry-olfactometry (GC-MS-O). Forty-six volatile compounds, consisting of 12 hydrocarbons, 8 aldehydes, 5 esters, 12 alcohols, 4 ketones, 4 oxides and 1 acid, were tentatively identified from the essential oil of Chopi. Unidentified compounds constituted 7.2% of the total peak area. Limonene was the most abundant compound, followed by geranyl acetate, citronellal, cryptone and ${\beta}$-myrcene. In addition, aroma-active compounds, in particular citronellal and limonene, which are related to the citrus and Chopi flavors of Chopi essential oil, were detected. The aroma of Chopi essential oil had a score of 4.8 on the preference test (neither like nor dislike) and a score of 5.97 on the intensity test (slightly strong) using the 9-point hedonic scale.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1371-1378
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• 2009

The aim of this study is to elucidate the anti-inflammatory activities of chopi (Zanthoxylum piperitum A.P. DC.) essential oil. Essential oil (EO) of chopi was extracted by steam distillation method, and its major constituents were limonene and geranyl acetate. Chopi-EO decreased approximately 38% of nitrite production, as compared to the lipopolysaccharde (LPS)-induced nitrite production. However, chopi-EO and its components did not quench nitric oxide (NO) chemically in cellfree system, and markedly inhibited approximately 40.4% of inducible nitric oxide synthase (iNOS) mRNA transcription. In addition, the inhibition of E-selectin gene transcription by chopi-EO caused the suppression of cellular adhesion. These results suggest that chopi-EO may exert potential anti-immunological inflammatory activity.

• Natural Product Sciences
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• 제7권1호
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• pp.23-26
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• 2001

Five flavonoids and one aromatic acid were isolated from the leaves of Zanthoxylum piperitum. The structures of compounds were elucidated as quercetin, afzelin, quercitrin, hyperoside, hesperidin and protocatechuic acid on the basis of spectral evidence.

• 한국식품영양과학회지
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• 제30권2호
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• pp.199-203
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• 2001

Chopi, Zanthaxylum piperitum DC., has been used as natural spice traditionally in the Far East countries including Korea. This study was performed with the object of providing basic data, firstly for the decision of the appropriate harvesting time for traditional use of chopi and secondly for developing a new spice satisfying the national dietary custom from chopi as raw material. Concerning the conte수 and its change of the proximate composition, the content of moisture and crude protein decreased in all sample, while the content of fiber and ash tended to increased with the lapse of harvest time. The content of mineral elements tended to increase in every sample with the lapse of harvest time, and contents of K and P were higher than that of Ca, Na and Mg. Every sample showed the highest content of 15~16 components of total amino acids at the first period and the content decreased gradually with the lapse of harvest time. On the basis of the first period, every sample showed the highest content of aspartic acid, the lowest content of methionine and the trace of cysteine. Free amino acids increased considerably with the lapse of harvest time for peels of chopi and minchopi broth, while the amount for leaves increased on the contrary.

• 한국식품영양과학회지
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• 제29권6호
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• pp.1116-1122
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• 2000

천연 식품보존료 개발의 일환으로 우리 나라에서 옛부터 조미료 및 향신료 등으로 널리 이용되고 초피를 가시 있는것과 없는 것으로 구분하여 이들의 잎, 과피 및 종실을 대상으로 물과 에탄올로 항균성 물질을 추출하여 수종의 병원균과 식중독균, 식품과 관련이 있는 세균 및 효모 줄 10균주들에 대하여 항균성이 있는지의 여부를 관찰하였으며, 항균성이 강한 에탄올추출물의 초소저해농도, 추출물에 함유된 항균성물질의 열안전성, pH안정성 등을 조사하였다. 초피와 민초피의 항균활서은 tkdydd된 10균주 중 젖산균과 효모를 제외한 대부분의 세균에서 잎과 과피에서 물과 에탄올추출물 모두에서 항균활성이 나타났으나 종실에서는 항균활성을 보이지 않았다. 초피 에탄올추출물의 최소저해농도는 Bacillus cereus 균주가 0.25mg/mL로 가장 낮게 나타났으며, 젖산균과 효모에서는 항균활성 물질은 121$^{\circ}C$에서 15분간 가열한 후에도 활성이 유지되었으며, pH의 변화에도 영향을 받지 않았다.

• 생명과학회지
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• 제33권10호
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• pp.820-827
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• 2023

2019년 말 시작된 코로나바이러스감염증-19(COVID-19) 이후 병원성균과 바이러스 감염을 방지하기 위하여 사용한 방호복의 착용 시간이 길어지면서, 항균 및 항바이러스 기능에 인체 친환경적인 안전한 방호 소재 개발이 요구되었다. 본 연구에서는 약용식물인 Zanthoxylum piperitum DC의 에탄올 추출물을 이용하여 천연 항균 방호 소재 개발 가능성을 조사하였다. 초피잎 80% (w/v) 에탄올 추출물의 원내 감염균 9종에 대한 항균력을 디스크 확산법으로 측정한 결과, Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae ATCC 13883, Salmonella typhimurium과 Aeromonas hydrophila에 항균력을 보였다. 초피잎 에탄올 추출물로부터 유기용매 분획을 실시하여 얻는 분획의 항균 활성을 비교하였을 때, EtOAc 분획이 S. aureus ATCC 25923, K. pneumoniae ATCC 13883, S. typhimurium과 A. hydrophila와 P. vulgaris KCTC 2433에 대해 항균력을 보였다. 초피잎 80% 에탄올 추출물의 S. aureus ATCC 25923, K. pneumoniae ATCC 13883, P. vulgaris과 A. hydrophila에 대한 IC₅₀은 각각 0.59 mg/ml, 0.50 mg/mL, 1.06 mg/ml 그리고 0.06 mg/ml 이었다. Z. piperitum DC 잎의 80% (w/v) 에탄올 추출물의 항균 보호 원단 개발에 적용 가능한지 알아보기 위해 초피잎 에탄올 추출물을 케이엠 헬스케어 사의 방호 원단에 처리한 후 방호원단에 부여된 항균활성을 JIS L1902-Absorption 방법으로 검정하였다. 초피잎 80% 에탄올 추출물을 1.0% (w/v) 농도로 처리하였을 때, S. aureus ATCC 25923와 K. pneumoniae ATCC 13883에 대해 정균 및 살균 활성치가 2.0이상으로 확인되었다. 이러한 결과는, 초피잎 에탄올 추출물을 천연 항균 기능성 방호 원단 개발에 활용할 수 있음을 시사한다.

• 한국약용작물학회지
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• 제5권1호
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• pp.43-48
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• 1997

천연향신료와 식용 및 약용 겸용으로 재배가치가 매우 높은 초피나무종자의 발아율 향상을 위하여 $GA_3$, Kinetin 및 물리적인 처리를 하여 수행한 실험 결과를 요약하면 다음과 같다. 1. 초피 나무종자 종피파상후 $GA_3$ 50 ppm 24시간 침지에서 발아율 8.9%로 저조하였다. 2. 수온 $18^{\circ}C\;1{\sim}5$일 및 $40{\sim}70^{\circ}C$에서 10분처리 후 각각 $GA_3$ 50 ppm에 24시간 침지에서 초피종자 발아율 6.8, 4.4%로 매우 낮았다. 3. 화학적인 방법으로 $H_2SO_4,\;NaOH$ 및 $HNO_3$ 침지에서 초피나무종자 발아율 7,5, 2.7, 14.3%로서 저조하였다. 4. 초피나무종자에 대한 $GA_3$처리의 경우 $GA_3$ 100 ppm에서 48시간 침지가 91.1%의 가장 높은 발아율을 나타내었고 침지시간이 길어질수록 농도가 높을수록 발아율이 높아지는 경향이었다. 5. Kinetin은 50 ppm 12시간 침지에서 초피종자의 발아율은 31.7%로 양호하였으나 전반적으로 낮은 발아율을 나타내어 실용적인 방법으로는 미흡하였다.