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題名 | Sorbic Anhydride:A Potential Food Preservative Its Synthesis, Characterization, and Antimicrobial Activity=食品防腐劑己二烯酸酐之合成、鑑定與抗微生物活性 |
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作者 | 陳明娟; 翁義銘; 陳文龍; Chen, Min-jane; Weng, Yih-ming; Chen, Wenlung; |
期刊 | 嘉義技術學院學報 |
出版日期 | 19980600 |
卷期 | 58 1998.06[民87.06] |
頁次 | 頁1-10 |
分類號 | 463.7 |
語文 | eng |
關鍵詞 | 己二烯酸酐; 食品防腐劑; 抗微生物劑; Sorbic anhydride; Food preservative; Antimicrobial agent; |
中文摘要 | 依照法令之規定,任何食品添加物在核准使用之前,均須提供詳細之合成步驟, 理化特性及有效性等相關資料,以作為判定其安全性及適用性之依據。己二烯酸酐為可能之 食品防腐劑,本篇報告探討其有機合成之方法,並以質子核磁共振及傅立葉轉換紅外線光譜 ,將所合成之化合物加以鑑定並分析其純度,同時也測試其抗菌活性,以作為進一步應用研 究之基本資料。結果顯示,此化合物之融點為32℃,質子核磁共振光譜中有四類氫原子別在 δ 1.88,5.79,6.24,及7.36。代表酸酐之吸收波長1771,1712及1062cm 等均出現在紅 外線光譜中。在pH3.5及pH6.85之緩衝溶液中,約有90%之己二烯酸酐在三十小時內可水解成 己二烯酸。己二烯酸酐與己二烯酸類似,在微生物生長抑制試驗時,可抑制細菌 (Staphylococcus aureus及Escherichia coli)與黴菌(Aspergillus niger及Rhizopus stolonifer)之生長。 |
英文摘要 | Sorbic anhydride was developed as an efficacious food preservative. According to the regulation, the information of detail synthesis process, physiochemical characteristics, and efficiency for each single new food additive must be provided before it can be evaluated. This report is designated to provide the above mentioned data for sorbic anhydride prior to further investigation of this compound as a new food additive. Synthesized sorbic anhydride was characterized by proton nuclear magrnetic resonance ( �禧-NMR) coupled with Fourier- transform infrared spectroscopy (FT-IR), and its antimicrobial properties was evaluated with the growth inhibition of tested microorganisms including Staphylococcus aureus, Escherichia coli, Aspergillus niger, and Rhizopus stolonifer. Four different proton environments as shown by the four different chemical shifts (δ 1.88, 5.79, 6.24, and 7.36 in �禧-NMR spectrum coupled with typical anhydride absorbance at 1771, 1712, and 1062cm in IR spectrum identified the synthesis sorbic anhydride of which melting point was 32℃. Comparing with sorbic acid, sorbic anhydride expressed about the same antimicrobial activity against testing microorganisms. Besides, sorbic anhydride was hydrolyzed to sorbic acid within 30 hours in aqueous buffer solutions (pH 3.5 and 6.8) which ensure its safety in food applications. Based on the results, it is suggested that sorbic anhydride is feasible to be used as a food preservative, particularly in certain non-polar environment such as polymeric food packaging materials. |
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