Abstract
SummaryThe chemical composition of the essential oil obtained from the peel of Bingtang sweet orange (Citrus sinensis Osbeck) was analysed by gas chromatography and gas chromatography/mass spectrometry (GC/MS). Twenty‐seven components were identified. The monoterpenes and sesquiterpene hydrocarbons with 96.03% (w/w) of the total oil were the principal compound groups. Among which, limonene was observed dominant (77.49%), followed by myrcene (6.27%), α‐farnesene (3.64%), γ‐terpinene (3.34%), α‐pinene (1.49%), sabinene (1.29%) and other minor components. Results by disc diffusion method and minimum inhibitory concentration (MIC) determination method showed that the essential oil had a wide spectrum of antimicrobial activities against Staphylococcus aureus, Penicillium chrysogenum, Bacillus subtilis, Escherichia coli and Saccharomyces cerevisiae, with their inhibition zones ranging from 14.57 mm to 23.37 mm and the MIC ranging from 4.66 μL mL−1 to 18.75 μL mL−1.
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