4-(1-甲基胍基)丁酸的合成、表征和抑菌活性  

Synthesis,characterization and bacteriostatic activity of 4-methylguanidine butyric acid

作　　者：郭睿[1] 赵艳艳[1] 韦鹏[1] 来肖[1] 孙江[1] 郭云霞[2] 龙显军 

机构地区：[1]陕西科技大学教育部轻化工助剂化学与技术重点实验室,陕西西安710021 [2]陕西科技大学生命科学与工程学院,陕西西安710021 [3]中化近代环保化工(西安)有限公司,陕西西安710201

出　　处：《食品工业科技》2011年第9期87-89,共3页Science and Technology of Food Industry

摘　　要：以硫脲为原料,经过两步反应合成三氧化硫脲(3);以N-甲基吡咯烷酮为原料,在HCl10%条件下水解生成4-甲基氨基丁酸盐酸盐(5);化合物(3)和(5)的亲核取代反应生成目标产物4-(1-甲基胍基)丁酸(6)。各中间体及目标产物结构经过红外光谱、核磁表征,结果表明,成功实现了目标产物的合成。抑菌实验表明,4-(1-甲基胍基)丁酸对金黄色葡萄球菌、大肠杆菌、啤酒酵母菌、黑曲霉的最低抑菌浓度分别为0.19%、0.195%、0.2%、0.19%。Thiourea trioxide（3）was synthesized from thiourea and hydrogen peroxide.4-（methylamino）butanoic acid salts（5）was synthesized from N-methylpyrrolidone in HCl 10%.Compounds（3） reacted with（5） followed by nucleophilic substitution to afford target molecule（6）.All intermediates and target molecules were characterized by means of FTIR,NMR.In conclusion,a simple synthetic route had been developed and target molecule had been successfully synthesized,The antibacterial tests showed that 4-methylguanidine butyric acid minimum inhibitory concentration of Staphylococcu saureus,Escherichia coli,Saccharomyces cerevisiae and Aspergillus niger were 0.19%,0.195%,0.2% and 0.19%.

关 键 词：4-(1-甲基胍基)丁酸 合成 表征 抑菌活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]