酚类物质及其化学修饰物抗真菌的构效关系研究

Study on Relationship Between Chemical Structure of Phenolic Compounds and Their Derivatives on Anti-fungal Activity

本文选用酚类物质及一系列酚类衍生物共30种为供试药剂,对果蔬采后难控制的三种致腐病原真菌进行药效实验。对药剂的化学结构与抗菌性能关系进行分析,结果表明:(1)邻位、对位多元酚对这三种病原真菌的抑制作用比一元酚作用强,间位多元酚的作用最弱。二元酚作用比对应三元酚强。(2)邻位、对位二元酚中的一个羟基被羧基取代后,其抑菌性能大大减弱。(3)对羟基苯甲酸羧基酯化后,极大地提高了抑菌性能,抑菌性能最强,当酯化烷链的碳原子数超过7个时(碳链长度≥7)其抗菌性能迅速降低。(4)酚乙酰化后,抑菌性能发生变化,间位多元酚乙酰化后,抑菌性能增强,其它酚乙酰化后,抑菌性能均有所下降。

The tests on effects of phenols and their derivatives were conducted on fungal .The relationship between chemicalstructure of phenolic compounds and their deriuatives on antifungal activity was analysed. These results showed that: (1)p-polyhydroxyphenolic and o-polyhydroxyphenolic derivatives had better antifungal effect than phenol while m-polyhydroxyphenolic had the least effect.(2) After one of hydroxyl group of pyrocatedchol and hydroquinone was substituted for carboxylgroup , they became greatly less effective against these fungal.(3)After P-hydroxy benzoic acid was esterified, it is antifungalefficiency was obviously increased,but salicylic acid had not the same effect .They showed the strongest inhibitory effect whenthe length of esterification alkyl reached 5～6 carbon atoms.When the number of the carbon atoms exceeded 7(c≥7) their antifungalefficiency were rather worse.P-hydroxy benzoic acids esters had better effect against the fungal than O-hydroxy benzoic acid esters.(4) After the ethylation of phenol and the antifungal effect was worse except M-polyhydroxy phenol.