An optimum condition for extraction of essential oil from Nanfeng mandarin (Citrus reticulata Blanco cv. Kinokuni) was obtained by mechanical pressing with an aid of a three-factor, three-level rotatable experiment central composite design (CCD) based on the response surface methodology (RSM). Under the optimized condition, the actual oil yield was obtained by 0.689 ± 0.01%, which well matched the predicted value. Furthermore, sixty-four components, representing 96.34% of the total oil were identified by gas chromatography-mass spectrometry (GC/MS). The essential oil revealed broad-spectrum antimicrobial effects against the tested microorganisms with the inhibition zones and minimum inhibitory concentration (MIC) values in the ranges of 9.24–16.35 mm and 7.5–60 mg/mL, respectively. The oil also exhibited moderate antioxidant activities in the 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 3-(N-morpholino) propane sulfonic acid (ABTS) as well as the reducing power assays. Meanwhile, the potential active components in the essential oil were characterized according to the subsequent evaluation of antimicrobial and antioxidant activities of seventeen constituent compounds. Results demonstrated that this essential oil has the potential to act as a plant-derived natural additive for food preservation.

用于从柑桔南丰精油提取的最佳条件（柑布兰科简历 Kinokuni）是通过基于响应曲面方法（RSM）的三因素，三级可旋转实验中心复合设计（CCD）进行机械压制而获得的。在优化条件下，实际产油率为0.689±0.01％，与预测值相吻合。此外，通过气相色谱-质谱法（GC / MS）鉴定出六十四种成分，占总油量的96.34％。精油对被测微生物表现出广谱抗菌作用，其抑菌圈和最小抑菌浓度（MIC）值分别在9.24–16.35 mm和7.5–60 mg / mL范围内。该油还显示出在1,1-二苯基-2-吡啶并肼基（DPPH）中适度的抗氧化活性，3-（N-吗啉代）丙烷磺酸（ABTS）以及还原能力测定。同时，根据随后对17种组成化合物的抗菌和抗氧化活性的评估，对香精油中潜在的活性成分进行了表征。结果表明，该精油具有用作植物保鲜食品的天然来源的添加剂的潜力。