In vitro antimicrobial activity of the leaf essential oil of <Emphasis Type="Italic">Spiraea alpina</Emphasis> Pall.

The qualitative and quantitive determination of chemical components of leaf essential oil of Spiraea alpina Pall. with Microwave-assisted Hydrodistillation is carried out by gas chromatography-mass spectrometry. About 69 compounds have been identified from the leaf oil, accounting for 79.39% of the total. The in vitro antifungal activity of S. alpina essential oil was studied against eight test phytopathogenic bacteria and fungi namely Xanthomonas oryzae pv. oryzae, Xanthomonas campestris pv. citri, Ralstonia solanacearum, Erwinia carotovora subsp. carotovora and Rhizoctonia solani, Fusarium graminerum, Pyricularia oryzea, Exserohilum turcicum by the agar Well Diffusion Method and Poisoned Food Technique, respectively. In the case, R. solanacearum was found to be sensitive to S. alpina oil at a concentration of 10 μl·well⁻¹ and the inhibition zone diameter was found to be 10.7 mm. Concentration- and time-dependent fungitoxicity was recorded from 125 to 1,000 μg·ml⁻¹ concentration. About 125 μg·ml⁻¹ of leaf oil solution partially inhibited the mycelial growth of R. solani to the same extent as 50 μg·ml⁻¹ of miconazole. The oil also affected the mycelial growth of F. graminerum and E. turcicum in a dose-dependent manner but had a weak effect on the growth of P. oryzea.