Xie Jinxin, Liao Benjian, Zhu Hui, Yu Yongfei, Tang Ri-Yuan
Department of Applied Chemistry, College of Materials and Energy, South China Agricultural University Guangzhou 510642 China
Boton Flavors & Fragrances Co. Ltd Dongguan 523000 China.
RSC Adv. 2021 Jul 26;11(41):25639-25645. doi: 10.1039/d1ra04207f. eCollection 2021 Jul 19.
Foodborne microbial infestation seriously threatens food security, and the development of low-risk food preservatives is highly needed in food production. For discovering novel flavor molecules with antiseptic function, novel 2-methyl-3-furyl sulfide flavor derivatives were synthesized and evaluated. A wide range of 2-methyl-3-furyl sulfide derivatives were synthesized by reactions of 2-methyl-3-furyl disulfide with cyclic ethers, amides, ketones, and epoxides. All of these compounds have special aroma characteristics and low aroma thresholds. The antimicrobial activity of these compounds against test foodborne bacterial or fungal strains (, , , , , , , , , ) was examined. It was found that fifteen compounds (3a, 3b, 3d, 3e, 3f, 3g, 3h, 3i, 3j, 3k, 3l, 3m, 5a, 5b, 5f) have antimicrobial activity against different foodborne bacterial or fungal strains. Significantly, the antimicrobial activity of the flavor compounds (3b, 3d, 3e, 3i, 3j, 3l, 3m) is better than that of the control group (penicillin, amphotericin B and thiram), and they are promising preservatives for food production.
食源性微生物侵染严重威胁食品安全，食品生产中迫切需要开发低风险的食品防腐剂。为了发现具有防腐功能的新型风味分子，合成并评估了新型2-甲基-3-呋喃基硫醚风味衍生物。通过2-甲基-3-呋喃基二硫化物与环醚、酰胺、酮和环氧化物的反应合成了一系列2-甲基-3-呋喃基硫醚衍生物。所有这些化合物都具有特殊的香气特征和较低的香气阈值。检测了这些化合物对受试食源性细菌或真菌菌株（，，，，，，，，，）的抗菌活性。发现有15种化合物（3a、3b、3d、3e、3f、3g、3h、3i、3j、3k、3l、3m、5a、5b、5f）对不同的食源性细菌或真菌菌株具有抗菌活性。值得注意的是，风味化合物（3b、3d、3e、3i、3j、3l、3m）的抗菌活性优于对照组（青霉素、两性霉素B和福美双），它们有望成为食品生产中的防腐剂。
