新型抗菌剂——α-呋喃丙烯酸的合成及其抗菌活性  

New Preservatives——Study on Synthesis and Antimicrobial Activity of α-furylacrylic Acid

作　　者：于辉[1] 白卫东[1] 曾晓房[1] 宁正祥[2] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]华南理工大学轻工与食品学院,广州510640

出　　处：《西南师范大学学报（自然科学版）》2009年第6期158-163,共6页Journal of Southwest China Normal University(Natural Science Edition)

摘　　要：为了研发新型抗菌剂,用微波法合成了新型固体碱催化剂KF/-γAl2O3,考察了不同质量比KF/γ-Al2O3的催化效果差异,利用KF/-γAl2O3催化帕金(Perkin)反应合成α-呋喃丙烯酸,确定了优化的工艺条件为:糠醛、乙酸酐和吡啶的摩尔比为1∶3∶1,质量比为20%的KF/-γAl2O3用量为14 g,反应温度140℃,反应时间40 min,产物最终收率可达90.4%.抑菌试验表明,在pH5.25、使用浓度0.3 g/L时,α-呋喃丙烯酸对大肠杆菌的抑制效果明显优于常用食品防腐剂山梨酸和苯甲酸.In order to develop a new antimicrobial, A new solid base, KF/γ-Al2O3, was prepared by microwave irradiation method and used to catalyze the Perkin reaction of the synthesis of a new preservatives, afurylacrylic acid. The optimal reaction conditions were obtained as follows, n （furfural） ： n （acetic anhydride） ：m （KF/γ-Al2O3） ： n （pyridine）=1mol ：3 mol ：14 g ： 1 mol, reaction temperature was 140 ~C and reaction time was 40 min, the yield of α-furylacrylic acid reached 90.4%. The antimicrobial test showed that the inhibitive effect of α-furylacrylic acid on E. coli was better than that of benzoic acid and sorbic acid under this experiment condition.

关 键 词：Α-呋喃丙烯酸 PERKIN反应 固体碱 催化剂 抑菌作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]