酚酸烷基酯的抗菌性能

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Czech Journal of Food Sciences Pub Date : 2022-12-21 DOI:10.17221/135/2022-cjfs

Eva Feldeková, M. Kosová, M. Berčíková, Miroslav Dragoun, I. Klojdová, I. Hrádková, J. Šmidrkal

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引用次数: 0

摘要

制备了一系列酚酸（2-，3-，4-单羟基和2,4-，2,5-二羟基）烷基酯（甲基，乙基，丙基和丁基），并测定了它们的抗菌活性。对测试微生物大肠杆菌、铜绿假单胞菌、金黄色葡萄球菌、，对白色念珠菌和巴西曲霉进行了研究，并用1.2–20mM的最小抑制浓度（MIC）表达。发现酚酸的高级酯的抑制活性高于甲酯和酸。将测试化合物的最小抑制浓度（MIC）与4-羟基苯甲酸及其酯（对羟基苯甲酸酯）的最小抑制剂量进行比较。

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Antimicrobial properties of phenolic acid alkyl esters

The series of phenolic acid (2-, 3-, 4-monohydroxy- and 2,4-, 2,5-dihydroxy) alkyl esters (methyl, ethyl, propyl, and butyl) were prepared, and their antimicrobial activities were determined. The antimicrobial activity against the tested microorganisms Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans and Aspergillus brasiliensis was investigated and expressed by minimum inhibitory concentration (MIC) in the range of 1.2–20 mM. The inhibitory activity of higher esters of phenolic acids was found to be higher than that of methyl esters and acids. The minimum inhibitory concentration (MIC) of tested compounds was compared with that of 4-hydroxybenzoic acid and its esters (parabens).

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来源期刊

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.