香茅醛与l -酪氨酸的偶联反应及其对细菌和真菌的抗菌性能

Rila Suryani, N. Nazaruddin, K. Hasballah, Muhammad Diah, Hardi Yusuf, Juniarti, Syaifullah Muhammad, Khairan
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引用次数: 0

摘要

对香茅醛与l -酪氨酸偶联的抗菌性能进行了研究。本研究的目的是确定香茅醛和l -酪氨酸两种化合物对金黄色葡萄球菌、大肠杆菌和白色念珠菌抑菌活性的关系结构。得到的共轭产物为黄白色固体无定形,Rf值为0.84,收率为71.12%。3205.69 cm -1处的FT-IR峰为l -酪氨酸产生的N- h拉伸振动,1460.11 ~ 1438.90 cm -1处的FT-IR峰为香橼醛与l -酪氨酸的移碱反应产生的亚胺或铵产生的C=N。GC-MS分析表明,在RT 10.27 min观察到的峰15可能是与m/z 316 [m +H] +离子的偶联产物。用孔扩散法测定其抑菌活性,结果表明,偶联产物在浓度测试时无抑菌活性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Conjugation Reaction between Citronellal and L-Tyrosine and Its Antimicrobial Properties against Bacteria and Fungi
: The study of citronellal with L-tyrosin conjugation for antimicrobial properties has been conducted. The aim of this study to determine the relationship stucture between two compounds citronellal and L-tyrosine on antimicrobial activity against Staphylococcus aureus , Escherichia coli , and Candida albicans . The conjugation product obtained was yellow-white solid amorphous with the Rf value was 0.84 and the percentage of yield was 71.12%. The FT-IR spectra peak at 3205.69 cm -1 is represented the N-H stretching vibration from L-tyrosine, while the spectra appears at 1460.11 - 1438.90 cm -1 are represented the C=N which derived from imine or immonium from shift base reaction between citronellal and L-tyrosine. The GC-MS analysis showed that the peak 15 observed at RT 10.27 min. be expected a conjugation product with the m/z 316 [ M +H] + ion. The antimicrobial activity were determined by well diffusion method and the results showed that product of conjugation were have no antimicrobail activities at concentration tested.
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