新型防腐剂富马酸纤维二糖甲酯的合成及抗菌特性研究

茂名学院化学与生命科学学院(茂名525000)摘要基于食品防腐防霉剂的结构-活性关系研究结果,合成了具有α,β-不饱和羰基功能基团的新型食品防腐剂——富马酸纤维二糖甲酯。抑菌活性试验结果表明:富马酸纤维二糖甲酯对牛奶酸败混合菌的生长具有良好的抑菌能力,抑菌效果优于富马酸单甲酯,接近苯甲酸。     

新型食品防腐剂富马酸海藻糖甲酯的抗菌特性研究

合成一种具有α,β-不饱和羰基结构的新型食品防腐荆--富马酸海藻糖甲酯(TMF),并对其进行抗菌活性研究.结果表明,TMF抑菌谱广,对大肠杆菌、枯草芽孢杆菌、苏云金芽孢杆菌、牛奶酸败混合菌、啤酒酵母和面包酵母等常见微生物的生长有良好的抑制作用,其最低抑菌浓度(MIC%)分别为0.08、0.07、0.07、0.06、0.04和0.03.添加0.12%的TMF可使大肠杆菌、枯草芽孢杆菌、苏云金芽孢杆菌的生长适应期分别延长至空白对照的11、8、10倍;添加0.08%的TMF可使酿酒酵母和面包酵母的生长适应期可延长至空白对照的9倍左右.TMF可在pH 3-9范围内保持良好的抗菌活性.TMF对供试微生物生长的抑制效果优于苯甲酸、山梨酸及山梨酸钾而与富马酸二甲酯接近,具有广阔的开发前景.     

新型防腐剂富马酸半乳糖甲酯的合成及抗菌特性研究

基于食品防腐防霉剂的结构-活性关系研究结果,以马来酸酐和甲醇为原料,经酯化及异构化得到富马酸单甲酯,再经酰氯化得到富马酸单甲酯单酰氯。富马酸单甲酯单酰氯与半乳糖反应,在相转移催化剂四丁基溴化铵的作用下,得到具有α、β-不饱和羰基结构的富马酸半乳糖甲酯。抑菌活性试验结果表明:富马酸半乳糖甲酯对混合菌具有良好的抑菌能力,抑菌效果优于富马酸单甲酯,接近苯甲酸。     

富马酸单苯甲酯的合成及抗菌特性研究

以马来酸酐和苯甲醇为原料,无水氯化铝为异构化催化剂,合成富马酸单苯甲酯。利用熔点测定、红外光谱和核磁共振氢谱分析对产品进行结构表征;采用单因素实验分别研究反应物摩尔比、酯化反应温度与时间、异构化催化剂、异构化催化剂用量对产物收率的影响。结果表明:以无水氯化铝为异构化催化剂、原料马来酸酐:苯甲醇:无水氯化铝配比为0.1 mol:0.1 mol:2 g、酯化反应温度60℃、反应时间3 h,此条件下富马酸单苯甲酯的收率可达74.5%。抑菌活性实验结果表明,富马酸单苯甲酯具有良好的抑菌活性。     

新型防腐剂富马酸淀粉甲酯的合成及抑菌活性研究

富马酸淀粉甲酯（SMF）的合成分为2步：先由富马酸单甲酯（MMF）与亚硫酰氯反应生成富马酸单甲酯单酰氯（MMFC）,MMFC再与可溶性淀粉反应可得SMF。用单因素试验法确定酯化度为12．03的SMF合成工艺为：摩尔比为3：1的亚硫酰氯和MMF在100℃下回流45rain,得无色MMFC液体,收率可达92％以上。摩尔比为40：1的MMFC与可溶性淀粉在25℃反应16h,再分别经40％乙醇溶液和10％KHCO,溶液洗涤至pH=7,所得白色固体即为富马酸淀粉甲酯,其抗菌活性与富马酸单甲酯相当。     

富马酸单甲酯的合成与抑菌活性的研究

以盐酸为催化剂,顺丁烯二酸酐和等摩尔量的甲醇醇解反应生成马来酸单甲酯,升温至90℃后,再加入催化剂盐酸,其质量是顺丁烯二酸酐质量的9.6%,异构化反应可在10min内完成并得到产物。抑菌活性实验结果表明,富马酸单甲酯的抑菌活性不受食品酸碱条件及环境温度的影响。      

高效防霉剂富马酸单甲酯的合成与抑菌活性研究

以TiSiW12O40/TiO2为催化剂，用富马酸与甲醇直接酯化合成了防霉剂富马酸单甲酯（MMF），通过正交试验确定了醇酸物质的量比、催化剂用量、反应温度和反应时间对反应产率的影响。得到最佳工艺条件为：n（富马酸）：n（甲醇）=1、0：1、0，催化剂用量为w（TiSiW12O40/TiO2）=2％（占富马酸的质量分数），反应温度为60℃，反应时间为3h，MMF的产率可达91．6％。抑菌活性试验和防腐保鲜试验结果表明，MMF对多种霉菌具有良好的抑制作用，尤其对黄曲霉菌、黑根霉菌和棒柬青霉菌的抑制作用更好，MMF的防霉和防腐保鲜效果优于DMF、丙酸钙。     

新型食品抗菌剂富马酸甘油甲酯的抑菌活性研究

基于防腐防霉剂构效关系研究,合成出一种具有α、β-不饱和羰基结构的新型食品抗菌剂——富马酸甘油甲酯（GMF）,并对其进行抗菌活性研究,结果表明,GMF抑菌谱较广,对常见的细菌、酵母均具有较强的抑制作用,可以有效延长其生长适应期,且效果优于常用抗菌剂苯甲酸,此外,GMF在不同pH条件下均能表现出良好的抗菌活性,是一种具有广阔开发前景的抗菌剂。      

新型食品抗菌剂富马酸甘油甲酯的抑菌活性研究

基于防腐防霉剂构效关系研究,合成出一种具有α、β-不饱和羰基结构的新型食品抗菌剂——富马酸甘油甲酯(GMF),并对其进行抗菌活性研究,结果表明,GMF抑菌谱较广,对常见的细菌、酵母均具有较强的抑制作用,可以有效延长其生长适应期,且效果优于常用抗菌刑苯甲酸,此外,GMF在不同pH条件下均能表现出良好的抗菌活性,是一种具有广阔开发前景的抗菌剂.     

新型抗菌剂富马酸糠醇甲酯合成及抗菌活性研究

合成出一种具有α,β-不饱和羰基结构的新型非对称二酯—富马酸糠醇甲酯,并对其抗菌活性进行研究,结果表明:糠醇甲酯可以显著抑制牛奶酸败菌,有效延长酸败菌的生长适应期,降低绝对生长量,缩短生长稳定期并有效诱导微生物细胞自溶,而且效果显著优于苯甲酸钠,是一种值得大量开发应用的新型抗菌剂。     

新型抗菌剂富马酸糠醇甲酯对几种常见细菌抑制作用的研究

合成了一种具有α,β-不饱和羰基结构的化学抗菌剂--富马酸糠醇甲酯,并对其抗菌活性进行研究,结果表明,其对三种常见细菌具有较强的抑制作用,可以有效延长三种菌的生长适应期,显著降低它们的生长量,而且效果明显优于常用抗菌剂苯甲酸钠,是一种具有广泛开发前景的抗菌剂。     

新型防腐剂富马酸单苄酯的合成

合成了具有α,β-不饱和羰基结构的新型防腐剂富马酸单苄酯,结果表明在马来酸酐和苯甲醇摩尔比为1∶1的情况下,于80℃反应10min实现单酯化,然后加入无水三氯化铝作为异构化催化剂,90℃反应2～3h后得产物,最终产率达52.72%。并基于量子化学理论,采用CNDO算法,从理论上论证了富马酸单苄酯的抗菌活性。     

鱼精蛋白-一种新型食品防腐剂

鱼精蛋白是存在于各类动物精巢组织中的一种多聚阳离子肽,是一种高效、安全、值得开发的新型天然食品防腐剂。本文综述了鱼精蛋白的来源、组成、提取、纯化、防腐性能、防腐机理以及其防腐应用。     

Antimicrobial activity of coriander oil and its effectiveness as food preservative

Foodborne illness represents a major economic burden worldwide and a serious public health threat, with around 48 million people affected and 3,000 death each year only in the USA. One of the possible strategies to reduce foodborne infections is the development of effective preservation strategies capable of eradicating microbial contamination of foods. Over the last years, new challenges for the food industry have arisen such as the increase of antimicrobial resistance of foodborne pathogens to common preservatives and consumers demand for naturally based products. In order to overcome this, new approaches using natural or bio-based products as food preservatives need to be investigated. Coriander (Coriandrum sativum L.) is a well-known herb widely used as spice, or in folk medicine, and in the pharmacy and food industries. Coriander seed oil is the world's second most relevant essential oil, exhibiting antimicrobial activity against Gram-positive and Gram-negative bacteria, some yeasts, dermatophytes and filamentous fungi. This review highlights coriander oil antimicrobial activity and possible mechanisms of action in microbial cells and discusses the ability of coriander oil usage as a food preservative, pointing out possible paths for the successful evolution for these strategies towards a successful development of a food preservation strategy using coriander oil.     

纳米型复合杂多酸催化合成新型防腐剂DEF

以纳米型复合杂多酸H3PW12O40/SiO2为催化剂,顺丁烯二酸酐和无水乙醇为原料,合成富马酸二乙酯。实验结果表明,纳米复合磷钨酸是合成富马酸二乙酯的良好催化剂,适宜的工艺条件为:酐醇物质的量比为1∶3,催化剂用量占原料总质量的8%,回流反应时间为4h,酯化率为86.5%。     

Antimicrobial activity and constituents in rumput roman extract as a natural food preservative

Rumput roman extract is used as a natural food preservative. Its antimicrobial activity and constituents were investigated as part of an ongoing study to evaluate its quality and safety as a food additive. The constituents were analyzed by GC/MS, and 5 major constituents were isolated and identified as capillin, capillene, caryophyllene oxide, alpha-curcumene and methyleugenol using NMR analysis. The antimicrobial activities against E. coli, S. cerevisiae and A. niger were measured by means of the halo test. Based on the results, we confirmed that capillin was the major active constituent. The concentrations of capillin and capillene were determined to 17.9 mg/mL and 36.1 mg/mL, respectively, from standard curves of authentic compounds on HPLC.     

微生物防腐剂在食品工业中的应用

主要阐述了微生物防腐剂在果蔬、乳及乳制品、肉类和水产品中的应用。     

Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative

Thymus zygis is an aromatic plant used in folk medicine. This work aimed to evaluate the anti-Listeria monocytogenes activity of T. zygis essential oil (EO), whose thymol is its major compound. Furthermore, the attenuation of this bacterium's virulence, namely by the inhibition of biofilm formation, motility and invasion of human cells, and the possible application of the EO in food were evaluated. The T. zygis EO showed antibacterial activity against L. monocytogenes with a minimum inhibitory concentration (MIC) of 0.05%, while showing a bactericidal effect. The EO significantly reduced the biofilm formation (inhibition from 16.85 to 89.86%) and motility (halos between 6.66 and 10.98 mm, compared to controls 13.12 to 17.22 mm), and not inducing cross-resistance to antibiotics, such as ampicillin, cefotaxime, erythromycin, gentamicin, tetracycline, and vancomycin. L. monocytogenes counts (initial inoculum of ~10⁶ CFU/mL) were lowered by the use of 2× MIC of T. zygis EO in the chicken juice (1.53 log CFU/mL) and lettuce model (to below the detection limit) after two days of storage. The use of EO (0.2% (v/v)) for sanitizing fresh vegetables, reduce L. monocytogenes and natural microbiota for values below the detection limit of the method for iceberg lettuce after an immersion of 5 min. For the spinach, L. monocytogenes was reduced in 4.35 log CFU/mL and the natural microbiota was diminished in a range of 4.47 to 5.94 log CFU/mL, when compared with the washing with water. Overall, the T. zygis EO has demonstrated a promising antimicrobial activity and these findings point to the potential of the EO as a natural food preservative or sanitizer for controlling L. monocytogenes in food products.