固体超强酸催化合成长链尼泊金酯及其抑菌活性的测定
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(暨南大学理工学院食品系,广州 广东 510000)

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侯艳冰,女,暨南大学硕士研究生。

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广州市科技计划项目(编号:2014J4100101)


Synthesis of long chain parabens catalyzed by solid superacids and
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(Department of Food in Science and Technology, Jinan University, Guangzhou, Guangdong 510000, China)

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    摘要:

    利用沉淀—浸渍法合成易分离、可重复利用的超强固体酸SO2-4/TiO2、SO2-4/Fe2O3,将其作为催化剂催化合成尼泊金十一、十二酯,同时测定防腐剂尼泊金乙酯、丙酯、十一酯以及十二酯对金黄色葡萄球菌、枯草芽孢杆菌、李斯特菌、大肠杆菌、肠炎沙门氏菌、啤酒酵母菌、木霉菌的最小抑菌浓度。最佳合成条件为:催化剂为SO2-4/TiO2,醇酸摩尔比6︰1,反应时间4.5 h,温度130~140 ℃,催化剂为对羟基苯甲酸量的3.50%,十一、十二酯产率为55.29%,57.02%;SO2-4/Fe2O3作催化剂,醇酸摩尔比为5︰1,反应时间3.5 h,温度130~140 ℃,催化剂为对羟基苯甲酸量的3.00%,十一、十二酯产率为69.14%,72.60%。抑菌结果表明尼泊金乙酯、丙酯、十一、十二酯对以上7种菌均有抑菌性,其中尼泊金十一、十二酯抑菌活性强于尼泊金乙酯、丙酯,且最小抑菌浓度均为0.012 5%。

    Abstract:

    Segregative and recyclable solid superacids SO2-4/TiO2 and SO2-4/Fe2O3 were prepared by the method of coprecipitation and wet impregnation, used as catalysts in the synthesis of undecylparaben and dodecylparaben. The MIC(minimal inhibitory concentration) of the ethylparaben, propylparaben, undecylparaben and dodecylparaben against Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae,Trichoderma spp were determined. The synthesis conditions were optimized as follows: catalyst SO2-4/TiO2, ratio of alcohol and acid 6︰1, time 4.5 h, temperature 130~140 ℃, catalyst as 3.50% p-hydroxybenzoic acid, the yields were 55.29%, 57.02%. Second, catalyst SO2-4/Fe2O3, ratio of alcohol and acid 5︰1, time 3.5 h, temperature 130~140 ℃, catalyst as 3.00% p-hydroxybenzoic acid, the yields were 69.14%, 72.60%. The antibacterial test showed the four parabens had antibacterial effects on them, besides the antimicrobial activities of both undecyl paraben and dodecylparabe were stronger than ethylparaben, propylparaben and their minimum inhibitory concentration(MIC) were all 0.012 5%.

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侯艳冰,梁晓为,晏日安,等.固体超强酸催化合成长链尼泊金酯及其抑菌活性的测定[J].食品与机械,2016,32(4):71-75.
HOUYanbing, LIANGXiaowei, YANRian, et al. Synthesis of long chain parabens catalyzed by solid superacids and[J]. Food & Machinery,2016,32(4):71-75.

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  • 收稿日期:2016-01-26
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  • 在线发布日期: 2023-03-09
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