Chitosan ester p-aminobenzoate and preparation method thereof

A technology of chitosan ester of aminobenzoic acid and p-aminobenzoic acid, which is applied in the field of polymer compounds, can solve the problems of chitosan being insoluble in water and the like, achieve good antibacterial activity and expand the effect of antibacterial range

Inactive Publication Date: 2011-08-17
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the shortcoming that chitosan is insoluble in water, provide a kind of chitos...

Method used

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  • Chitosan ester p-aminobenzoate and preparation method thereof
  • Chitosan ester p-aminobenzoate and preparation method thereof
  • Chitosan ester p-aminobenzoate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Take 1 g of dried p-aminobenzoic acid and put it into a three-neck flask, add 30 mL of anhydrous ether, then add 2 mL of thionyl chloride, put it into an ultrasonic scrubber with a water temperature of 30 ° C, react for 10 minutes, cool, pump P-aminobenzoyl chloride was obtained by filtration.

[0039] Add 1g chitosan to 20mL mass fraction 3% glacial acetic acid to swell for 30min, transfer to a 250ml three-neck flask, add 10mL absolute ethanol, stir, and add 1.5mL dissolved in 30ml absolute ethanol to the constant pressure dropping funnel The benzaldehyde in the solution was reacted at 40°C for 5 hours, flocculent solids appeared, added 200mL of ethanol and stood overnight, filtered with suction, washed with a mixture of 20mL of ethanol and 20mL of ether, and dried at constant temperature to obtain a light yellow solid, namely Schiff's base.

[0040] Add 0.5g of the prepared chitosan Schiff base into a 250ml three-neck flask, and add 15mL of isopropanol and pyridine mi...

Embodiment 2

[0043] The bacteriostasis efficiency (%) of resulting product p-aminobenzoic acid chitosan ester of the present invention and chitosan to staphylococcus aureus

[0044]

Embodiment 3

[0046] The bacteriostasis efficiency (%) of resulting product p-aminobenzoic acid chitosan ester of the present invention and chitosan to Aspergillus niger

[0047]

[0048] The method for measuring the above antibacterial efficiency: prepare chitosan solutions and derivative solutions with different mass fractions (using 0.5% acetic acid solution as solvent). 0.1 mL of bacterial suspension and 0.1 mL of sample solutions of different concentrations were evenly spread on the medium plate, and the blank was the bacterial suspension without sample solution. All the plates were cultured in a constant temperature incubator at 37 °C for 24 h, and the growth of bacteria on each plate was observed, and the inhibition rate was calculated:

[0049] I = (n 1 -n 2 ) / n 1 ×100%

[0050] Among them, n 1 and n 2 are the number of colonies on blank and sample-coated plates, respectively.

[0051] For Aspergillus niger, the antibacterial efficiency of chitosan and its derivatives wa...

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Abstract

The invention discloses chitosan ester p-aminobenzoate, which has a structure shown in the specifications, wherein X is between 0.65 and 0.95, and the molecular weight is between 70 and 80 kilodaltons. The materialization indexes of the compound are that: the chitosan ester p-aminobenzoate is a pale yellow powder solid, can be dissolved in water and is dissolved in ethanol and isopropanol slightly. After a p-animo-benzoyl structure is introduced into a chitosan molecular chain, the minimum inhibitory concentration of the compound on staphylococcus aureus and aspergillus niger is 0.1 percent and 0.25 percent respectively, so the chitosan ester p-aminobenzoate can be used as food antiseptic additives.

Description

technical field [0001] The invention relates to a chemically modified functional derivative of chitosan, which is applied in the food industry and belongs to the technical field of polymer compounds. Background technique [0002] Food preservatives are agents that inhibit the spoilage of substances, that is, they have a continuous inhibitory effect on the growth of microorganisms that use spoilage substances as metabolic substrates. The important thing is that they can inhibit the most prone to spoilage in different situations, especially in general Even if the sterilizing effect is insufficient, it still has a persistent effect. Food preservatives can effectively solve the problem of food deterioration due to microbial "invasion" during processing and storage, so that food has a certain shelf life in the general natural environment. There are many problems in the practical application of general preservatives: many preservatives cannot achieve the antiseptic effect, and of...

Claims

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Application Information

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IPC IPC(8): C08B37/08A23L3/3562
Inventor 王江涛王河东
Owner OCEAN UNIV OF CHINA
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