Objective: To analyze the chemical constituents of the essential oil from Callicarpa kwangtungensis and investigate their antimicrobial activity in vitro.
Methods: The essential oil of Callicarpa kwangtungensis were extracted by steam distillaton. The chemical constituents were separated and analyzed by GC-MS. Their relative percentages were calculated with peak area normalization method.
Results: 38 compounds were identified, accounting for 76.01% of the peak area of the total ion-current chromatogram. The essential oil had different antimicrobial activities.
Conclusion: The main constituent of the essential oil is terpenoids (59.25%), and showing different activities against Staphylococcus aureus, Escherichia coli and Candida albicans.