Preparation, characterization and antibacterial activity of O-2,4-dichlorophenoxyacetic-oligochitosan
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(1. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; 2. Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China; 3. Suzhou Fengbei Biotech Co., Ltd., Suzhou, Jiangsu 215000, China)

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    Abstract:

    The O-2,4-dichlorophenoxyacetic-oligochitosan (Dcpo-O-COS) was synthesized by chitosan oligosaccharide (COS) and 2,4-dichlorophenoxyacetic acid. The steps were as followed: amino protecting of chitosan oligosaccharide, carboxyl acyl chlorination of 2,4-dichlorophenoxyacetic acid, hydroxyl of COS reacted with acyl chlorination 2,4-dichlorophenoxyacetic acid, amino deprotection. Fourier transform infrared (FTIR), UV-Vis absorption and 1H nuclear magnetic resonance (NMR) were used to characterize the structure of the final product. The results exhibited that Dcpo-O-COS was successfully synthesized. Moreover, both stability, tested by X-ray diffraction (XRD) and Thermogravimetric Analysis (TGA), and antibacterial activity, toresistance to Escherichia coli and Staphylococcus aureus, of Dcpo-O-COS were higher than COS.

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袁晓娴,乐琳,姜启兴,等.2,4-二氯苯氧乙酸壳寡糖酯的制备及抗菌活性研究[J].食品与机械英文版,2019,(6):74-78.

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  • Received:November 14,2018
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  • Online: November 25,2022
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