3种肉桂醛-氨基酸钾盐席夫碱的制备及其对食品霉腐菌的抑菌性能

Preparation of three cinnamaldehyde-potassium salt of amino acid Schiff bases and their antimold activity against food molds

将肉桂醛谷氨酸、亮氨酸和天冬氨酸3种氨基酸进行反应,制备出3种水溶性肉桂醛-氨基酸钾盐席夫碱。并采用傅里叶红外光谱(Fourier transform infrared spectroscopy,FTIR)和核磁共振氢谱(1 H nuclear magnetic resonance,1 H NMR)对肉桂醛-氨基酸钾盐席夫碱的结构进行表征。选取黑曲霉和桔青霉为供试菌种,研究肉桂醛-氨基酸钾盐席夫碱的抑菌性能。结果表明:不同氨基酸钾盐席夫碱具有不同的生物活性,肉桂醛-天冬氨酸钾盐席夫碱的抑菌活性为最强,而肉桂醛-亮氨酸钾盐席夫碱为最弱。

Cinnamaldehyde-potassium salt of amino acid Schiff bases were prepared by three amino acids and cinnamaldehyde.Cinnamaldehyde-potassium salt of amino acid Schiff bases were identified by Fourier transform infrared spectroscopy（FTIR）and 1 H nuclear magnetic resonance（1 H NMR）.The antimold activity of the compounds to Aspergillus niger and Penicillium citrinum was studied.The results show that all the cinnamaldehyde-potassium salt of amino acid Schiff bases are effective against A.niger and P.citrinum.Different cinnamaldehyde-potassium salt of amino acid Schiff bases present different antimold activity,the biocativity of cinnamaldehyde-potassium aspartate Schiff base is the strongest,while the biocativity of cinnamaldehyde-potassium leucine Schiff base is the weakest.