N-(苯乙基)肉桂酰胺类化合物的合成及其抑菌活性研究

Synthesis and Antibacterial Activity of N-(Phenythyl)Cinnamonamide Compounds

N-(苯乙基)肉桂酰胺类化合物是一类重要的酰胺类活性成分,为寻求更高药理活性的肉桂酰胺类先导化合物,以苯甲醛、丙二酸为原料,设计合成了9种N-(苯乙基)肉桂酰胺类化合物,结构经过^(1)HNMR、^(13)CNMR、IR和MS鉴定。以金黄色葡萄球菌、普通变形杆菌、铜绿假单胞菌、大肠杆菌为供试菌,探究了目标化合物的抑菌活性及最小抑菌浓度。结果表明:9种化合物具有一定的抑菌作用。该类化合物可进一步结构优化,探究其抗老年痴呆、抗肿瘤等活性,也可作为抗氧化剂、抑菌剂应用于食品、药品领域。

N-(phenythyl) cinnamonamide compounds are important amide active ingredient.In order to seek higher pharmacologically active cinnamonamide leading compounds,nine N-(phenylene ethyl) cinnamonamide compounds were designed and synthesized from benzoaldehyde and malondiacic acid.The structures of titled compounds were characterized by ^(1)H NMR,^(13)C NMR,IR and MS.Staphylococcus aureus,Proteus vulgaris,Escherichia coli,Candida albicans,Aspergillus niger were used as tested bacterial strains in this experiment to explore antibacterial activity of 9compounds and there MIC.Experiments showed that 9 compounds had a certain antibacterial effect.In order to study activities of anti-Alzheimer's disease and anti-tumor,their structures can be further optimized.They also can be used as antibacterial agent in the food and pharmaceutical fields.