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利用接枝反应,采用碱性氨基酸修饰壳聚糖,制备壳聚糖赖氨酸衍生物、壳聚糖精氨酸衍生物、壳聚糖组氨酸衍生物。通过红外(FT-IR)、核磁(~1H-NMR)、元素分析(EA)对其进行表征,并研究了不同壳聚糖氨基酸衍生物的抑菌活性。结果表明,壳聚糖赖氨酸衍生物、壳聚糖精氨酸衍生物、壳聚糖组氨酸衍生物、壳聚糖对金黄色葡萄球菌的最低抑菌浓度(MIC)分别为320、160、320、640μg/mL,对大肠杆菌的最低抑菌浓度(MIC)分别为320、320、320、640μg/mL,三种壳聚糖氨基酸衍生物的抑菌活性均明显高于未修饰壳聚糖。通过引入碱性氨基酸增加壳聚糖的正电荷有利于提高其抑菌活性。
Chitosan was modified by basic amino acid using grafting reaction to prepare chitosan lysine derivative, chitosan arginine derivative and chitosan histidine derivative. The products were characterized by FT-IR, 1H-NMR and elemental analysis (EA). The antibacterial activity of different chitosan amino acid derivatives was also studied. The results showed that the minimum inhibitory concentration (MIC) of chitosan lysine derivatives, chitosan arginine derivatives, chitosan histidine derivatives and chitosan on Staphylococcus aureus were 320,160 , 320,640μg / mL, the minimum inhibitory concentration (MIC) of Escherichia coli were 320,320,320,640μg / mL, the antibacterial activity of the three chitosan amino acid derivatives were significantly higher than the unmodified shell poly sugar. The introduction of basic amino acids to increase the positive charge of chitosan is conducive to increasing its antibacterial activity.