肉桂酸及其衍生物的抑菌活性研究  

The Antibacterial and Antifungal Activity Studies of Cinnamic Acid and Its Derivants

作　　者：张春乐[1] 宋康康[1] 陈祥仁[1] 张丽娟[1] 林敏[1] 陈清西[1] 

机构地区：[1]厦门大学生命科学学院细胞生物学与肿瘤细胞工程教育部重点实验室,福建厦门361005

出　　处：《厦门大学学报（自然科学版）》2006年第B05期16-18,72,共4页Journal of Xiamen University：Natural Science

基　　金：国家自然科学基金(30570408);福建省重点科技项目(2004N002)资助

摘　　要：通过琼脂渗透法和最低抑菌浓度(M IC)和最低杀菌浓度(MBC/MFC)的测定发现了肉桂酸及其衍生物(p-甲氧基肉桂酸和p-羟基肉桂酸)对常见几种代表菌具有较强的抑制作用.结果表明,p-羟基肉桂酸对细菌类抑菌效果最好,对枯草杆菌的M IC为0.5 mg/mL,MBC为0.75 mg/mL.对真菌类,肉桂酸的抑菌效果最好,对白色假丝酵母菌的M IC为0.125 mg/mL,MFC为0.5 mg/mL.本文通过研究肉桂酸及其衍生物对常见几种菌的抑菌活性,阐明了它们之间的构效关系.The antibacterial activities of cinnamic acid, 4-methoxycinnamic acid and 4-Hydroxycinnamic acid against E. coli, B. subtilis, St. aureus, C. albicans, and A. niger were studied. The results showed that these three kinds cinnamic acid compounds could inhibit these microbes tested. To bacterial, 4-hydroxycinnamic acid is the best, the minimum inhibitory concentration （MIC） to B. subtilis is 0.5 mg/mL and the minimum bactericidal concentration （MBC） is 0.75 mg/mL. To fungi, cinnamic acid is the best, the MIC to C. albicans is 0.125 mg/mL and the minimum fungal concentration （MFC） is 0.5 mg/mL. The relationship between the configuration and the effect of cinnamic acid compounds is discussed in this paper.

关 键 词：肉桂酸 p-甲氧基肉桂酸 p-羟基肉桂酸 抑菌活性 

分 类 号：Q939.92[生物学—微生物学]