腊八蒜色素中间体——吡咯基氨基酸的抑菌作用-食品科学.pdfVIP

※基础研究 食品科学 2013, Vol.34, No.01 45 1 2 1,* 王 丹 ，赵广华 ，赵晓燕 (1. 北京市农林科学院蔬菜研究中心，农业部华北地区园艺作物生物学与种质创制重点实验室， 农业部都市农业(北方)重点实验室，北京 100097 ；2. 中国农业大学食品科学与营养工程学院，北京 100083) 摘 要：为验证腊八蒜色素中间体的抑菌性，以增加腊八蒜的附加值，采用Paal-Knorr方法体外合成色素中间 体——吡咯基氨基酸，研究其抑制大肠杆菌和枯草芽孢杆菌的能力。结果表明：色素中间体具有一定的抑菌能力， 抑菌能力与其浓度呈正相关，抑制枯草芽孢杆菌的能力强于大肠杆菌，不同结构的色素中间体抑菌能力不同，侧链 结构是影响其抑制大肠杆菌能力的主要因素，pKa值则对其抑制枯草芽孢杆菌能力影响较大。 ：腊八蒜；色素中间体；吡咯基氨基酸；抑菌性 Antibacterial Activity of Pyrrolyl Amino Acids as Precursors of Laba Garlic Pigment 1 2 1,* WANG Dan ，ZHAO Guang-hua ，ZHAO Xiao-yan (1. Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing 100097, China；2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract ：The inhibitory effects of four pyrrolyl amino acids (P-Leu, P-Gly, P-Ala and P-Val) as precursors of Laba garlic pigment, in vitro synthesized by Paal-Knorr method, were examined against Escherichia coli and Bacillus subtilis . All four pigment precursors had antibacterial activity in a dose-dependent manner, and Bacillus subtilis was more effectively inhibited by them than Escherichia coli. In addition, pigment precursors with different structures had different antibacterial activities. Key words ：Laba garlic ；green pigment ；pyrrolyl amino acids ；antibacterial activity 中图分类号： TS255.1 文献标志码：A