溴代桂醛和桂酸甲酯的合成及其抗菌特性的研究

Studies on The Synthesis and Antimicrobial Activity of α-Bromocinnamaldehyde and α-Bromo-methylcinnamate

以肉桂醛和肉桂酸为原料，经溴加成后加碳酸钾消去溴化氢，合成了α－溴代肉桂醛（α－ＢＣＡ）和α－溴代肉桂酸，后者酯化后得α－溴代肉桂酸甲酯（α－ＢＭＣ）。肉桂醛经α－溴代后，抗菌作用增强，抗菌半衰期延长２０～６０倍。肉桂酸进行α－溴代和酯化后，升华性能显著增强，抗菌效果稍有增加，但抗代谢能力则有所下降。对α－ＢＣＡ的红外光谱和紫外－可见光谱进行测定分析的结果表明，在室温下，随贮存时间的延长，α－ＢＣＡ分子间产生复杂的缔合作用，致使其升华性能和抗菌效果依存放时间的延长而衰减。

?Bromocinnamaldehyde (α-BCA)and α-bromo-methylcinnamate(α-BMC) were synthesized from cinnamaldehyde and cinnamic acid respectively.The α-bromation of cinnamaldehyde increased the antimicrobial activity and prolonged the antimicrobial half time for 20～60 times.The esterification of α-bromocinnamate improved sublimation significantly, but decreased the antimetabolism slightly.The analysis results for infrared and ultraviolet and visible absorption spectrum of α-BCA showed that with the prolongation of store time, complicated interreaction at the level of noncovalent bond was taken place among the molecules of α-BCA at room temperature, the sublimation and antimicrobial activity decreased synchronously ,but the interreation could be reversed by heat treatment for 4h at melting point temperature of α-BCA.