月桂酸衍生物的合成与抑菌性的比较研究  

Synthesis and Antibacterial Activity of Lauric Acid Derivatives

作　　者：梁准成[1] 杨继国[1] 刘冬蕲 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]四川大学华西基础医学与法医学院,四川成都610041

出　　处：《现代食品科技》2015年第3期84-90,共7页Modern Food Science and Technology

基　　金：十二五科技支撑计划子课题(2012BAD33B11);中央高校基本科研业务费专项资金资助项目(2014ZZ0063)

摘　　要：本文进行了月桂酸衍生物(月桂酸单甘酯GML、月桂酸双甘酯和三甘酯GDL+GTL、聚甘油月桂酸单甘酯PGML)合成的研究,并比较了其抑菌活性和皮肤致敏性,以获得应用性能更佳的月桂酸产品。采用固体酸性盐催化的酯化反应合成月桂酸衍生物,优化的反应条件为:催化剂NaHSO4用量为月桂酸重的0.3%,底物摩尔比为1:2,温度200℃、真空条件下反应5h;反应产物采用分子蒸馏提纯,得到的月桂酸单甘酯和聚甘油月桂酸单甘酯纯度较高。采用平板菌落计数法测定月桂酸衍生物的最低抑菌浓度,结果表明:月桂酸、GML和PGML对革兰氏阳性菌和阴性菌均有较好的抑菌活性,但在相同条件下月桂酸和GML的抑菌效果要优于PGML,GDL+GTL则无抑菌活性。通过皮肤致敏性测试,证实月桂酸衍生物均不会导致人体皮肤过敏。In this study, lauric acid derivatives including glycerol monolaurin（GML）, mixture of glycerol dilaurin and glycerol trilaurin（GDL＋GTL）, as well as polyglycerol monolaurin（PGML） were synthesized and those with optimum application properties, in terms of antibacterial activity and skin sensitization reactions were identified. The esterification of lauric acid derivatives was carried out under the following optimal reaction conditions： NaHSO4 at 0.3% of the weight of lauric acid, substrate molar ratio of 1：2, 200 ℃ and 5h in vacuo with solid acid salt catalyst and the products were purified by molecular distillation. GML and PGML were obtained with relativelyhigh purity. The minimum inhibitory concentration（MIC） was estimated by plate count method formed on the culture plate. The result showed that lauric acid, GML, and PGML showedhigh antibacterial activity towards both, gram-positive and gram-negative bacteria. The individual activities of lauric acid and GML werehigher than that of PGML under the same conditions, while GDL＋GTL combination showed no antibacterial activity. It was also confirmed via skin-sensitization tests that lauric derivatives did not induce skin allergy.

关 键 词：月桂酸衍生物 合成 抑菌活性 皮肤致敏性 

分 类 号：TS202.3[轻工技术与工程—食品科学]