• Food Science and Biotechnology
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• v.18 no.6
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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.

• Food Science and Biotechnology
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• v.14 no.4
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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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.