反丁烯二酸蔗糖甲酯的功能特性研究

食品科学 ›› 2005, Vol. 26 ›› Issue (5): 144-148.

反丁烯二酸蔗糖甲酯的功能特性研究

周如金, 农兰平, 彭燕, 林培喜, 宁正祥

茂名学院生物食品系，华南理工大学食品与生物工程学院

出版日期:2005-05-15 发布日期:2011-09-19

Study on Anti-microbial Functional Characteristics of Sucrose Methyl Fumarate

ZHOU Ru-Jin, NONG Lan-Ping, PENG Yan, LIN Pei-Xi, NING Zheng-Xiang

1.Department of Biology and Food, Maoming College;2.College of Food and Bioengineering, South China University of Technology

Online:2005-05-15 Published:2011-09-19

摘要/Abstract

摘要： 基于防腐防霉剂的构效关系和乳化剂的分子结构特点,合成了反丁烯二酸蔗糖甲酯。抑菌实验表明:对几种常见微生物,酯化度为5.5的反丁烯二酸蔗糖甲酯的最低抑菌浓度比山梨酸的低而接近于富马酸二甲酯,说明其具有较高的抗菌活性;反丁烯二酸蔗糖甲酯的抗菌半衰期要长于山梨酸和富马酸二甲酯,说明其抗代谢性能好,具有一定的开发应用价值。乳化实验表明:酯化度为5.5的反丁烯二酸蔗糖甲酯的HLB值为6.8、临界胶束浓度为0.7g/L、浓度为0.3%溶液的表面张力为28.5mN/m,都接近于span-80,说明反丁烯二酸蔗糖甲酯具有一定的表面活性。有关反丁烯二酸蔗糖甲酯的抗菌特性及乳化特性在食品、日化及涂料等工业领域的应用有待于进一步研究。

关键词: 反丁烯二酸蔗糖甲酯, 抗菌活性, 乳化特性

Abstract: Sucrose methyl fumarate(SMF) was synthesized based on the structure- activity relationship of preservatives, mold preventives and structure characteristics of emulsifier. The anti-microbial experiments showed that SMF with degree of esterification(DE) 5.5 had good anti-microbial activity that its minimum inhibition concentrations were lower than sorbic acid’s and close to dimethyl fumarate’s(DMF). The half-life value of SMF was the highest among the three experimental preservatives. The results showed that SMF had a good prospect of development because of its excellent anti-metabolism. The emulsifying experiments showed that surface activity of SMF of DE 5.5 was close to span-80, with HLB value as 6.8, CMC 0.7g/L and surface tension 28.5mN/m of 0.3% mass concentration. The characteristics of SMF recombinated with other surfactants and the application in food industry and daily chemicals industry would need further research.

Key words: sucrose methyl fumarate, anti-microbial activity, emulsion character

周如金, 农兰平, 彭燕, 林培喜, 宁正祥. 反丁烯二酸蔗糖甲酯的功能特性研究[J]. 食品科学, 2005, 26(5): 144-148.

ZHOU Ru-Jin, NONG Lan-Ping, PENG Yan, LIN Pei-Xi, NING Zheng-Xiang. Study on Anti-microbial Functional Characteristics of Sucrose Methyl Fumarate[J]. FOOD SCIENCE, 2005, 26(5): 144-148.

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