Tsuji K, Robertson J H
Appl Microbiol. 1973 Jan;25(1):139-45. doi: 10.1128/am.25.1.139-145.1973.
The toxicity of isopropyl myristate (IPM) to microorganisms varies from lot to lot and between manufacturers. The toxicity is not directly proportional to the number and level of IPM homologues present nor to the small quantities of fatty acids, alcohols, aldehydes, or ketones found in both filter- and heat-sterilized IPM. The toxicity of IPM, both filter- and heat-sterilized, has no correlation with the usual physical and chemical characteristics of IPM but shows excellent correlation (correlation coefficient, r = 0.88) with the pH of a water extract of IPM. The toxic compounds can be removed and the toxicity of both filter- and heat-sterilized IPM can be reduced by basic alumina treatment. These findings may indicate that trace amounts of acidic catalysts remaining after production of IPM are responsible for the toxic effect.
肉豆蔻酸异丙酯(IPM)对微生物的毒性因批次不同以及生产厂家而异。其毒性与所存在的IPM同系物的数量和水平不成正比,也与在经过过滤灭菌和加热灭菌的IPM中发现的少量脂肪酸、醇、醛或酮无关。经过过滤灭菌和加热灭菌的IPM的毒性与IPM通常的物理和化学特性无关,但与IPM水提取物的pH值具有极佳的相关性(相关系数,r = 0.88)。通过碱性氧化铝处理可以去除有毒化合物,并降低经过过滤灭菌和加热灭菌的IPM的毒性。这些发现可能表明,IPM生产后残留的痕量酸性催化剂是造成毒性效应的原因。