CAJ | 학술논문

基于防腐防霉剂构效关系研究,以马来酸酐和甲醇为起始原料,合成出一种具有α、β-不饱和羰基结构的新型食品防腐剂——反丁烯二酸水杨酸甲酯.对其进行抗菌活性研究,结果表明,MSMF的抑菌谱较广,对常见的细菌、酵母、霉菌均具有较强的抑制作用,效果优于常用抗菌剂苯甲酸.此外,试验表明MSMF在不同pH值、不同温度下均能表现出良好的抗菌活性,是一种具有广阔开发前景的抗菌剂.
기우방부방매제구효관계연구,이마래산항화갑순위기시원료,합성출일충구유α、β-불포화탄기결구적신형식품방부제——반정희이산수양산갑지.대기진행항균활성연구,결과표명,MSMF적억균보교엄,대상견적세균、효모、매균균구유교강적억제작용,효과우우상용항균제분갑산.차외,시험표명MSMF재불동pH치、불동온도하균능표현출량호적항균활성,시일충구유엄활개발전경적항균제.
Based on the structure-activity relationship of preservative and mold preventives, a new type of preservatives, methyl salicylate methyl fumarate (MSMF) was synthesized from maleic anhydride and methanol. The antibacterial experiment results show that it can inhibit bacteria, yeast and mycete;And its effect is better than common preservative benzoic acid. Furthermore it can be used under different pH values and different temperatures. So it has a wide prospect of development and application.