小檗碱及其衍生物抑菌作用研究进展

doi:10.7506/spkx1002-6630-201307068

摘要/Abstract

摘要： 小檗碱是从中草药黄连等植物中提取分离的一类异喹啉类生物碱，具有多种生物活性和药效，早已广泛应用于临床。但小檗碱生物利用度低、功能特性研究局限于医学应用。通过化学方法修饰或改造可制备一系列抑菌活性得到增强的衍生物。本文主要综述小檗碱及其衍生物的制备、抑菌作用和机理进展，并对小檗碱作为防腐剂或与壳聚糖等混合涂膜应用于蔬果防病、保鲜进行展望，以期为小檗碱尤其是小檗碱衍生物在食品中的保鲜作用研究提供一定的参考。

关键词: 小檗碱, 小檗碱衍生物, 抑菌, 保鲜

Abstract: Berberine is an isoquinoline alkaloid extracted from Chinese herb such as Coptidis rhizome. It has a variety of biological activities, and revealed a wide spectrum of clinical applications. On the other hand, due to its low bioavailability, its functional characteristic studies were limited to medical applications. Therefore, by chemical modification or transformation of chemical structure of berberine, a series of derivatives could improve its bacteriostasis. In this paper, the synthesis, inhibitory effect and mechanism progress of berberine and its derivatives could be used as preservatives or mixed with chitosan coating on fruits and vegetables for disease-preventing and fresh-keeping. In order to provide certain references for berberine, the preservative effects of berberine derivatives on preservative effect in foods.

Key words: berberine, berberine derivatives, antibacterial, fresh-keeping

中图分类号:

TS201.6

钟慈平1，骞宇2，舒畅1，索化夷1，李林1,*. 小檗碱及其衍生物抑菌作用研究进展[J]. 食品科学, 2013, 34(7): 321-325.

ZHONG Ci-ping 1，QIAN Yu2，SHU Chang1，SUO Hua-yi1，LI Lin1,*. Research Progress in Antimicrobial Effects of Berberine and Its Derivatives[J]. FOOD SCIENCE, 2013, 34(7): 321-325.

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