可食用果蔬保鲜剂ctscys的合成.pdfVIP

Hans Journal of Chemical Engineering and Technology 化学工程与技术, 2017, 7(3), 99-107 Published Online May 2017 in Hans. /journal/hjcet /10.12677/hjcet.2017.73016 Synthesis of Edible Antistaling Agent CTS-cys for Fruits and Vegetables 1* 2* 1 1# Cankai Li , Mengxi Lin , Wei Feng , Yi Liu 1 School of Chemistry and Chemical Engineering, Guangdong Pharmaceutical University, Zhongshan Guangdong 2 School of Food Science, Guangdong Pharmaceutical University, Zhongshan Guangdong th rd th Received: May 8 , 2017; accepted: May 23 , 2017; published: May 26 , 2017 Abstract The L-cys modified CTS (CTS-cys) with the content of thiol up to 333 μmol/g was prepared by chemical modification, which made use of good film formation, bacteriostasis of chitosan (CTS) and good antibacterial, antioxidant of L-cysteine (L-cys). The inhibitory effects of CTS, L-cys and CTS-cys on Escherichia coli, Bacillus cereus and Staphylococcus aureus were studied by the method of inhibition zone. The experimental results as follows: L-cys had good antibacterial activity to the three strains in the tested range; CTS-cys had good antibacterial effect on Escherichia coli and Sta- phylococcus aureus and the maximum inhibition rate was 89%, 92.9%, while the maximum inhibi- tion rate of CTS-cys against Bacillus cereus was only 60.5%. The maximum inhibition rate of CTS to three strains was lower than 50%, and the inhibitory effect was poor. Chitosan cysteine deriva- tives have largely coordinated the bacteriostasis of cysteine and greatly enhanced the bacterios- tatic ability of chitosan. Keywords Modified Ch