Chito-oligosaccharide-O-kojic acid-mannich base derivative antibacterial agent and preparation method thereof

A technology of Mannich base and chitosan oligosaccharide is applied in the field of food additives, which can solve the problems of low antibacterial activity and not very common application.

Active Publication Date: 2016-01-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, since chitosan is a natural macromolecular product, when used as a food antiseptic antibacterial agent, compared with traditional commonly used chemical preservatives, it still has the disadvantages of low antibacterial activity, so the current application in the food industry is not very good. universal

Method used

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  • Chito-oligosaccharide-O-kojic acid-mannich base derivative antibacterial agent and preparation method thereof
  • Chito-oligosaccharide-O-kojic acid-mannich base derivative antibacterial agent and preparation method thereof
  • Chito-oligosaccharide-O-kojic acid-mannich base derivative antibacterial agent and preparation method thereof

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Experimental program
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Embodiment 1

[0033] The preparation method of oligochitosan-O-kojic acid-Mannich base derivative antibacterial agent comprises the following steps:

[0034] 1. Preparation of kojic acid-Mannich base

[0035] N-methylpiperazine and kojic acid were dissolved in 100mL of methanol and 10mL of formalin solution at a mass ratio of 1:2, stirred rapidly at 25°C, a brown precipitate was formed, collected, filtered, and washed with anhydrous Methanol was washed 5 times, recrystallized with anhydrous methanol, and dried to obtain kojic acid-Mannich base.

[0036] 2. Preparation of oligochitosan-O-kojic acid-Mannich base derivatives

[0037] Under rapid stirring, dissolve 0.5 g of kojic acid-Mannich base in 2 mL of dimethyl sulfoxide, and dissolve 1 g of oligochitosan Schiff base (molecular weight is 1000 Da, degree of deacetylation is 90%) in 2 mL of dimethicone In the mixture of methylformamide and 2mL of pyridine, the oligochitosan Schiff base dissolved in the mixture of dimethylformamide and pyr...

Embodiment 2

[0046] The preparation method of oligochitosan-O-kojic acid-Mannich base derivative antibacterial agent comprises the following steps:

[0047] 1. Preparation of kojic acid-Mannich base

[0048] N-methylpiperazine and kojic acid were dissolved in 150mL of methanol and 10mL of formalin solution at a mass ratio of 1:2.5, stirred rapidly at 25°C, a brown precipitate was formed, collected, filtered, and washed with anhydrous Methanol was washed 5 times, recrystallized with anhydrous methanol, and dried to obtain kojic acid-Mannich base.

[0049] 2. Preparation of oligochitosan-O-kojic acid-Mannich base derivatives

[0050] Under rapid stirring, dissolve 1.5 g of kojic acid-Mannich base in 3 mL of dimethylformamide, and 1 g of oligochitosan Schiff base (molecular weight is 3000 Da, degree of deacetylation is 93%) is dissolved in 3 mL of In the mixed solution of dimethylformamide and 4 mL of pyridine, the oligochitosan Schiff base dissolved in the mixed solution of dimethylformami...

Embodiment 3

[0055] The preparation method of oligochitosan-O-kojic acid-Mannich base derivative antibacterial agent comprises the following steps:

[0056] 1. Preparation of kojic acid-Mannich base

[0057] N-methylpiperazine and kojic acid were dissolved in 200mL of methanol and 10mL of formalin solution at a mass ratio of 1:3, stirred rapidly at 25°C, a brown precipitate was formed, collected, filtered, and washed with anhydrous Methanol was washed 5 times, recrystallized with anhydrous methanol, and dried to obtain kojic acid-Mannich base.

[0058] 2. Preparation of oligochitosan-O-kojic acid-Mannich base derivatives

[0059] Under rapid stirring, dissolve 2.5g of kojic acid-Mannich base in 4mL of dimethyl sulfoxide, and dissolve 1g of oligochitosan Schiff base (molecular weight is 5000Da, degree of deacetylation is 95%) in 4mL of dimethicone In the mixture of methylformamide and 6mL of pyridine, the oligochitosan Schiff base dissolved in the mixture of dimethylformamide and pyridine...

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Abstract

The invention belongs to the technical field of food additives, and especially relates to a chito-oligosaccharide-O-kojic acid-mannich base derivative antibacterial agent and a preparation method thereof. The method includes the following steps: (1) mixing N-methylpiperazine and chlorinated kojic acid and carrying out a reaction, to obtain a product chlorinated kojic acid-mannich base; (2) mixing chito-oligosaccharide schiff base with chlorinated kojic acid-mannich base and carrying out a reaction, and post-treatmenting to obtain a chito-oligosaccharide schiff base-O-kojic acid-mannich base derivative, carrying out an amino deprotection reaction and purifying to obtain the chito-oligosaccharide-O-kojic acid-mannich base derivative. Molecules having antibacterial property are introduced into chito-oligosaccharide molecules and generate a synergistic effect with the chito-oligosaccharide molecules, so that the antibacterial activity of chito-oligosaccharide is enhanced; the preparation method is simple, high in substitution degree, low in cost, simple and convenient in purification method and stable in property, and the obtained chito-oligosaccharide derivative has good water solubility and antibacterial activity, has good antibacterial activity on escherichia coli, staphylococcus aureus and the like, and is quite suitably used as an antibacterial material.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a chitosan-O-kojic acid-Mannich base derivative antibacterial agent and a preparation method thereof. Background technique [0002] In recent years, the issue of food safety has become one of the world's focal issues that are prioritized by the global public. Food may be contaminated by some harmful microorganisms in the process of production, processing, transportation, storage and sales. These harmful microorganisms can contaminate food and make food spoilage. The health of the eater causes serious injury, so the preservation and preservation of various foods is always an important problem to be solved urgently. Natural antiseptic and antibacterial agents such as chitosan and kojic acid are favored by people for their safety, non-toxicity and good thermal stability. Through chemical modification, they have stronger antibacterial activity and wider antibacterial spectrum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/08A23L3/3562
CPCA23L3/3562
Inventor 夏文水刘晓丽姜启兴许艳顺于沛沛
Owner JIANGNAN UNIV
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