O-羧甲基壳聚糖的制备及其抗菌性能研究

Study on preparation of O-carboxymethyl chitosan and its antibacterial property

在低温条件下使用氯乙酸对壳聚糖进行羧甲基化改性,并进一步研究反应条件对产物分子质量、取代度及抑菌效果的影响,同时以大肠杆菌为实验菌种,深入研究取代度与O-羧甲基壳聚糖抑菌性能之间的关系。结果表明：（1）-20℃下,壳聚糖在氢氧化钠溶液中浸泡6h,壳聚糖与氯乙酸的摩尔比为1∶1.4,然后50℃下反应3h,所得产物具有优良的抑菌性能,其抑菌率为92%,取代度为0.88;（2）将壳聚糖进行羧甲基化改性后,其抑菌效果得到进一步的提高,且取代度为0.8~0.9时,其对大肠杆菌的抑菌效果最好,抑菌率为87%~93%。

Using acid carboxymethylation chitosan was prepared in low temperature,and further studied the effect of reaction conditions on molecular weight,degree of substitution and antibacterial property of product.The relationship between the degree of substitution and the antibacterial properties of O-carboxymethyl chitosan was depth researched used Escherichia coli as the experimental strains.The results were as follows：（1）when the temperature of chitosan soaked in sodium hydroxide solution was-20℃,soaking time was 6h,the molar ratio of chitosan and acid was 1∶1.4,the reaction time is 3h,the reaction temperature is 50℃,the product has excellent antibacterial properties.Under these conditions,the inhibitory rate reached 92%and the degree of substitution was 0.88;（2）the inhibitory effect was further improved when the chitosan was modificated by carboxymethyl reaction,as the degree of substitution was 0.8to 0.9,the inhibition properties were better with the inhibition rate of E.coli was 87%to 93%.