果糖酯的酶法合成及其抑菌性研究

Synthesis of Frutose Esters in Solvent Mixtures by Lipases and Their Antimicrobial Activities

目的:研究5种果糖脂肪酸酯对常见食品病原菌和腐败菌的抑菌作用。方法:采用酶法合成果糖癸酸酯、果糖月桂酸酯、果糖肉豆蔻酸酯、果糖棕榈酸酯和果糖硬脂酸酯,采用硅胶柱梯度洗脱的方法对产物进行了分离纯化,并用薄层色谱法对分离产物纯度进行鉴定。分别测定5种果糖脂肪酸酯对大肠杆菌、金黄色葡萄球菌、沙门氏菌、枯草芽孢杆菌和蜡状芽孢杆菌的抗菌效果。结果:果糖癸酸酯、果糖月桂酸酯对蜡样芽孢杆菌、枯草芽孢杆菌和金黄色葡萄球菌均有较强的抑菌作用,且抑菌性随果糖酯浓度的增加而增强。果糖酯的脂肪酸碳链越短,对微生物的抑制作用越强。

Objective： The objective of this study was to investigate the susceptibility of five Food pathogenic or spoilage bacteria strains to the antimicrobial properties of fatty acid fructose esters. Methods ： Caprinoylfructose, lauroylfructose, myristoylfructose, palmitoylfructose and stearoylfructose were synthetized by lipase. The reaction products were purified by slica column chromatography, and the purity of each fructose ester was identified by thin layer chromatography（TLC） method. The susceptibility of five microbial strains（Escherichia coli, Staphylococcus aureus, Samonella typhimurium, Bacillus subtilis, Bacillus cereus） to the antimicrobial properties of fatty acid（capric, lauric, myristic,palmitic, and stearic） fructose esters were studied. Results： Caprinoylfructose and lauroylfructose were proved to have the highest antimicrobial activity against Bacillus subtilis, Bacillus cereus and Staphylococcus aureus. The antimicrobial activity enhanced with increasing concentration of fructose esters. The inhibitory action increased rapidly as the chain length decreased.