腊八蒜色素中间体——吡咯基氨基酸的抑菌作用

食品科学 ›› 2013, Vol. 34 ›› Issue (1): 45-48.

腊八蒜色素中间体——吡咯基氨基酸的抑菌作用

王丹1，赵广华2，赵晓燕1,*

1. 北京市农林科学院蔬菜研究中心，农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业(北方)重点实验室 2.中国农业大学食品科学与营养工程学院

收稿日期:2011-11-07 修回日期:2012-12-17 出版日期:2013-01-15 发布日期:2013-01-07
通讯作者: 赵晓燕 E-mail:xiaoyanzhao001@yahoo.com.cn
基金资助:
国家自然科学基金项目

Antibacterial Activity of Pyrrolyl Amino Acids as Precursors of Laba Garlic Pigment

Received:2011-11-07 Revised:2012-12-17 Online:2013-01-15 Published:2013-01-07
Supported by:
The National Natural Science Funds of China

摘要/Abstract

摘要： 为验证腊八蒜色素中间体的抑菌性，以增加腊八蒜的附加值，采用Paal-Knorr方法体外合成色素中间体——吡咯基氨基酸，研究其抑制大肠杆菌和枯草芽孢杆菌的能力。结果表明：色素中间体具有一定的抑菌能力，抑菌能力与其浓度呈正相关，抑制枯草芽孢杆菌的能力强于大肠杆菌，不同结构的色素中间体抑菌能力不同，侧链结构是影响其抑制大肠杆菌能力的主要因素，pKa值则对其抑制枯草芽孢杆菌能力影响较大。

关键词: 腊八蒜, 色素中间体, 吡咯基氨基酸, 抑菌性

Abstract: The inhibitory effects of four pyrrolyl amino acids (P-Leu, P-Gly, P-Ala and P-Val) as precursors of Laba garlic pigment, in vitro synthesized by Paal-Knorr method, were examined against Escherichia coli and Bacillus subtilis. All four pigment precursors had antibacterial activity in a dose-dependent manner, and Bacillus subtilis was more effectively inhibited by them than Escherichia coli. In addition, pigment precursors with different structures had different antibacterial activities.

Key words: Laba garlic, green pigment, pyrrolyl amino acids, antibacterial activity

中图分类号:

TS255.1

王?丹1，赵广华2，赵晓燕1,*. 腊八蒜色素中间体——吡咯基氨基酸的抑菌作用[J]. 食品科学, 2013, 34(1): 45-48.

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