肉桂醇改性壳寡糖提高抗菌活性。
Cinnamyl alcohol modified chitosan oligosaccharide for enhancing antimicrobial activity.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Lihu Road 1800, Wuxi, 214122 Jiangsu, PR China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Lihu Road 1800, Wuxi, 214122 Jiangsu, PR China.
出版信息
Food Chem. 2020 Mar 30;309:125513. doi: 10.1016/j.foodchem.2019.125513. Epub 2019 Sep 30.
The present study aims at synthesizing and in vitro antibacterial activity evaluation of chitosan oligosaccharide (COS) modified by Cinnamyl alcohol (Cin) onto the OH position of COS. Three different degrees of substitution (DS) COS-O-Cin1-3 were synthesized by changing different molar ratios of COS to Cin. UV-visible spectroscopy (UV-vis), Fourier transform infrared (FT-IR), H nuclear magnetic resonance (H NMR), thermogravimetric analysis (TGA), X-ray diffraction (XRD) and elemental analysis were conducted to characterize the successful synthesis of COS-O-Cin1-3. The results showed that they exhibited higher thermal stability, weaker crystallinity and better antibacterial properties than that of COS. These results aided in obtaining the important supports for exploring new functional antibacterial agents, which expand the scope of COS's application in the food industry.
本研究旨在合成壳聚糖寡糖（COS）经肉桂醇（Cin）修饰到 COS 的 OH 位上的产物，并对其进行体外抗菌活性评价。通过改变 COS 与 Cin 的不同摩尔比，合成了三种不同取代度（DS）的 COS-O-Cin1-3。利用紫外可见分光光度法（UV-vis）、傅里叶变换红外光谱（FT-IR）、氢核磁共振（H NMR）、热重分析（TGA）、X 射线衍射（XRD）和元素分析对 COS-O-Cin1-3 的成功合成进行了表征。结果表明，它们表现出比 COS 更高的热稳定性、更低的结晶度和更好的抗菌性能。这些结果为探索新型功能抗菌剂提供了重要支持，拓展了 COS 在食品工业中的应用范围。
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