应用于食品领域的新型柠檬酸基离子液体的形成机理及抑菌活性研究

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-05-06 DOI:10.1016/j.lwt.2025.117884

Xiaoping Fang, Renhuan Ma, Yongxin Xu, Shixia Guan

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引用次数: 0

摘要

离子液体作为一种新型的绿色溶剂，在天然产物分离和食品工业中有着广阔的应用前景。虽然对IL的研究非常广泛，但氧化苦参碱(OMT)-柠檬酸（CA） IL的形成机制尚不清楚。本研究旨在探讨OMT与CA之间IL的形成机制，并评价其抗菌活性。通过光谱学、理论计算和相关公式推导，发现CA的一次电离主要形成OMT-CA IL产生阴离子。随后，OMT接受质子形成阳离子，然后通过离子键相互作用生成IL。此外，抗菌实验表明，IL对多种细菌有明显的抑制作用，表明其有成为新型抗菌剂的潜力。细胞实验进一步证实了其良好的生物相容性。总之，本研究探索了IL的形成机制，为新型IL的合成及其在食品工业中的潜在应用提供了有价值的见解。

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Investigation on the formation mechanism and antibacterial activity of novel citric acid-based ionic liquids applied in the food field

As a novel green solvent, ionic liquids (ILs) have broad application prospects in natural product separation and the food industry. Although the research on ILs is extensive, the formation mechanism of oxymatrine (OMT)-citric acid (CA) IL remains unclear. This study aimed to explore the formation mechanism of IL between OMT and CA and evaluate its antibacterial activity. Through spectroscopy, theoretical calculations, and relevant formula derivations, it was found that the primary ionization of CA mainly formed OMT-CA IL to produce anions. Subsequently, OMT accepted protons to form cations, and then IL was generated through ionic bond interactions. In addition, antibacterial tests showed that IL significantly inhibited various bacteria, indicating its potential to become a novel antibacterial agent. Cell experiments further confirmed its good biocompatibility. In conclusion, this study explored the formation mechanism of IL, providing valuable insights into the synthesis of novel ILs and their potential applications in the food industry.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.