酚类物质及其化学修饰物抗真菌的构效关系研究

食品科学 ›› 2004, Vol. 25 ›› Issue (2): 68-71.

酚类物质及其化学修饰物抗真菌的构效关系研究

张桂芝, 杨世忠, 张唯一

新疆农业大学食品科学学院，华东理工大学化学与制药学院

出版日期:2004-02-15 发布日期:2011-10-24

Study on Relationship Between Chemical Structure of Phenolic Compounds and Their Derivatives on Anti-fungal Activity

ZHANG Gui-Zhi, YANG Shi-Zhong, ZHANG Wei-Yi

1.College of Food Science, Xingjiang Agricultural University;2.College of Chemistry and Pharmacy, East China Science and Engineering University

Online:2004-02-15 Published:2011-10-24

摘要/Abstract

摘要： 本文选用酚类物质及一系列酚类衍生物共30种为供试药剂,对果蔬采后难控制的三种致腐病原真菌进行药效实验。对药剂的化学结构与抗菌性能关系进行分析,结果表明:(1)邻位、对位多元酚对这三种病原真菌的抑制作用比一元酚作用强,间位多元酚的作用最弱。二元酚作用比对应三元酚强。(2)邻位、对位二元酚中的一个羟基被羧基取代后,其抑菌性能大大减弱。(3)对羟基苯甲酸羧基酯化后,极大地提高了抑菌性能,抑菌性能最强,当酯化烷链的碳原子数超过7个时(碳链长度≥7)其抗菌性能迅速降低。(4)酚乙酰化后,抑菌性能发生变化,间位多元酚乙酰化后,抑菌性能增强,其它酚乙酰化后,抑菌性能均有所下降。

关键词: 酚类物质, 化学修饰物, 构效关系, 抗菌活性

Abstract: The tests on effects of phenols and their derivatives were conducted on fungal .The relationship between chemicalstructure of phenolic compounds and their deriuatives on antifungal activity was analysed. These results showed that: (1)p-polyhydroxyphenolic and o-polyhydroxyphenolic derivatives had better antifungal effect than phenol while m-polyhydroxyphenolic had the least effect.(2) After one of hydroxyl group of pyrocatedchol and hydroquinone was substituted for carboxylgroup , they became greatly less effective against these fungal.(3)After P-hydroxy benzoic acid was esterified, it is antifungalefficiency was obviously increased,but salicylic acid had not the same effect .They showed the strongest inhibitory effect whenthe length of esterification alkyl reached 5～6 carbon atoms.When the number of the carbon atoms exceeded 7(c≥7) their antifungalefficiency were rather worse.P-hydroxy benzoic acids esters had better effect against the fungal than O-hydroxy benzoic acid esters.(4) After the ethylation of phenol and the antifungal effect was worse except M-polyhydroxy phenol.

Key words: phenolis, chemically modified compounds, chemical structure and effect, antifungal activity

张桂芝, 杨世忠, 张唯一. 酚类物质及其化学修饰物抗真菌的构效关系研究[J]. 食品科学, 2004, 25(2): 68-71.

ZHANG Gui-Zhi, YANG Shi-Zhong, ZHANG Wei-Yi. Study on Relationship Between Chemical Structure of Phenolic Compounds and Their Derivatives on Anti-fungal Activity[J]. FOOD SCIENCE, 2004, 25(2): 68-71.

[1]	乐小凤，曹建宏，赵亚蒙，尹春晓，鞠延仑，张振文. 3 种产量水平下酿酒甜葡萄果实品质的差异[J]. 食品科学, 2021, 42(6): 238-243.
[2]	游玉明，汤洁，张美霞，王大平，陆红佳. 外源24-表油菜素内酯调控仔姜活性氧及酚类代谢减轻冷害[J]. 食品科学, 2021, 42(3): 273-280.
[3]	卢浩成，魏巍，成池芳，陈武，李树德，王晓军，刘宗昭，王军. 5 个调色葡萄品种酚类物质轮廓分析[J]. 食品科学, 2021, 42(16): 145-154.
[4]	宁亚维，侯琳琳，于同月，韩盼盼，付浴男，李明蕊，王志新，贾英民. 中国食醋中苯乳酸的检测、鉴定及其与醋酸的联合抑菌作用[J]. 食品科学, 2021, 42(12): 233-241.
[5]	张漫莉，王强，陈炳宇，刘红芝. 多糖乳化性改善方法、构效关系及应用研究进展[J]. 食品科学, 2021, 42(1): 279-284.
[6]	易建勇，赵圆圆，毕金峰，吕健，周沫. 细胞壁多糖与酚类物质相互作用研究进展[J]. 食品科学, 2020, 41(9): 269-275.
[7]	李勋兰，洪林，杨蕾，王武，韩国辉，农江飞，谭平. 11 个柑橘品种果实营养成分分析与品质综合评价[J]. 食品科学, 2020, 41(8): 228-233.
[8]	赵蕊，姚鑫淼，周野，管立军，张英蕾，李哲滨，沈卉芳，崔怡娟，卢淑雯. 食源二肽基肽酶IV抑制剂的研究进展[J]. 食品科学, 2020, 41(7): 315-321.
[9]	陈雨露，孙婉秋，高彦祥，毛立科，袁芳. 食品运载体系提高酚类物质生物利用度的研究进展[J]. 食品科学, 2020, 41(5): 323-330.
[10]	郑梦菲，刘健，屈玮. 6 种5,7-二羟基黄酮对巨噬细胞M1极化的影响[J]. 食品科学, 2020, 41(5): 152-158.
[11]	张羽竹，王冰宜，曾梓敖，徐若芸，李军，樊明涛，魏新元. 植物乳杆菌还原形成不同粒径纳米硒的培养条件及其生物活性分析[J]. 食品科学, 2020, 41(22): 119-126.
[12]	易建勇，马有川，毕金峰，李旋，吴昕烨，周沫，冯舒涵. 果蔬酚类物质生物利用研究进展[J]. 食品科学, 2020, 41(21): 351-358.
[13]	程嘉莉，马江，肖爱华，朱仲龙，桑子阳，马履一. 不同干燥方式对红花玉兰花蕾挥发油成分及抗氧化、抗菌活性的影响[J]. 食品科学, 2020, 41(19): 132-139.
[14]	王红梅，蒋思睿，陶阳，韩永斌. 超声辅助植物乳杆菌发酵苹果汁及草莓汁过程中菌体生长及酚类等物质代谢[J]. 食品科学, 2020, 41(14): 72-81.
[15]	别蒙，谢笔钧，孙智达. 不同取代度水溶性羧甲基茯苓多糖的制备、结构表征及体外抑菌活性[J]. 食品科学, 2020, 41(12): 67-76.