摘要
在甲醇溶液中合成新型抑菌剂乙酰基二茂铁缩甘氨酸schiff碱,其结构经元素分析、IR、1HNMR得以确证,讨论pH值、溶剂等因素对反应体系的影响。试验表明:最佳合成条件为以无水甲醇为溶剂、pH值控制在7.5、温度控制在50℃、反应时间为4 h,原料的摩尔比为:乙酰基二茂铁:甘氨酸=1∶1.5;抑菌试验表明:此schiff碱对大肠杆菌、金黄色葡萄球菌、白葡萄球菌具有很好的抑菌效果;可进一步深入研究并将其用于食品防腐抗菌剂。
New acetylferrocene-glycine schiff base bacteriostat was synthesized in methanol solution .The structure was characterized by elemental analysis, IR and 1HNMR. pH,solvents and other factors on the impact of the reaction system ware discussed. The experiment indicated that the optimum synthesis conditions were：the solvent,was anhydrous methanol,the pH value was 7.5,the reaction temperature was 50 ℃, the reaction time was 4 h and raw material mole of ratio was acetylferrocene：glycine=1：1.5; the bacteriostasis experiment indicated that this schiff base had the very good bacteriostasis effect to Escherichia coli,staphylococcus aureus and staphylococcus white and it can be further studied for food preservation and antibacterial agents.
出处
《食品研究与开发》
CAS
北大核心
2009年第8期183-185,共3页
Food Research and Development
