抗真菌,抗氧化活性和咖啡酸四级盐修改基托桑的保存作用
Yanheng Zhang1, Yanfei Niu2, Qian Chen1
1College of Material and Chemical Engineering, Southwest Forestry University, Kunming, Yunnan 650224, China.
Food chemistry
|February 10, 2026
概括
用咖啡酸 (CA) 和TMAC修改的奇托 (CS) 显示出强大的抗真菌和抗氧化特性. 这种增强的CS衍生物有效地抑制了植物病原体,并延长了水果和蔬菜的保质期.
科学领域:
- 材料科学 材料科学 材料科学
- 农业科学 农业科学
- 生物化学 生物化学
背景情况:
- 奇托 (CS) 具有固有的抗微生物特性,但需要修改以提高有效性.
- 开发有效的抗真菌剂对于保护作物和减少收获后损失至关重要.
- 抗氧化剂在防止氧化损伤和延长易腐烂商品的保质期方面发挥着至关重要的作用.
研究的目的:
- 合成和表征一种具有增强抗真菌和抗氧化作用的新型改性奇托 (CS) 衍生物.
- 评估修改后的CS对植物病原体的 in vitro 和 in vivo 疗效.
- 评估修改后的CS在延长农产品的保质期方面的潜力.
主要方法:
- 使用咖啡酸 (CA) 和1 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - N,N,N-trimethylammonium chloride (TMAC) 的方法进行了基托桑的修饰.
- 福利埃变换红外光谱法 (FTIR) 和核磁共振 (HNMR) 用于表征.
- 在体外抗真菌活性使用菌生长率方法对五种植物病原体进行了评估.
- 进行了微观形态分析,以了解真菌抑制的机制.
- 在体内评估了水果的治疗和保护作用,抗氧化活性和保质期延长.
主要成果:
- 同植入的CS衍生品 (TMACSCA) 在体外显示出显著的抗真菌活性,特别是针对Phytophthora capsici (EC50 = 37.826μg/mL).
- 显微镜分析显示,TMACSCA损害了真菌的超结构,抑制了生长.
- TMACSCA在体内表现出卓越的治疗和保护性质以及强大的抗氧化活性.
- 应用TMACSCA可将新鲜胡的保质期延长21天,果的保质期延长18天.
结论:
- 改性酸盐衍生物 (TMACSCA) 具有强大的广泛抗真菌活性和显著的抗氧化能力.
- TMACSCA通过破坏真菌细胞结构,有效地抑制真菌生长.
- 修改后的奇托在农业应用方面表现有前途,包括作物保护和收获后保存.
- 这项研究为开发用于抗微生物和食品保存解决方案的先进素基材料提供了基础.
相关概念视频
04:08Determining the pH of Salt Solutions
48.3K
The pH of a salt solution is determined by its component anions and cations. Salts that contain pH-neutral anions and the hydronium ion-producing cations form a solution with a pH less than 7. For example, in ammonium nitrate (NH4NO3) solution, NO3− ions do not react with water whereas NH4+ ions produce the hydronium ions resulting in the acidic solution. In contrast, salts that contain pH-neutral cations and the hydroxide ion-producing anions form a solution with a pH greater than 7. For...
48.3K
02:02Responses to Salt Stress
14.7K
Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.
14.7K
02:54Ions as Acids and Bases
26.6K
Salts with Acidic Ions
Salts are ionic compounds composed of cations and anions, either of which may be capable of undergoing an acid or base ionization reaction with water. Aqueous salt solutions, therefore, may be acidic, basic, or neutral, depending on the relative acid-base strengths of the salt’s constituent ions. For example, dissolving the ammonium chloride in water results in its dissociation, as described by the equation:
Salts are ionic compounds composed of cations and anions, either of which may be capable of undergoing an acid or base ionization reaction with water. Aqueous salt solutions, therefore, may be acidic, basic, or neutral, depending on the relative acid-base strengths of the salt’s constituent ions. For example, dissolving the ammonium chloride in water results in its dissociation, as described by the equation:
26.6K
03:26Acids, Bases and Neutralization Reactions
63.9K
An acid-base reaction is one in which a hydrogen ion, H+, is transferred from one chemical species to another. Such reactions are of central importance to numerous natural and technological processes, ranging from the chemical transformations within cells or lakes and oceans to the industrial-scale production of fertilizers, pharmaceuticals, and other substances essential to the society.
63.9K
01:10Acid–Base Equilibria: Activity-Based Definition of pH
1.3K
For an ideal solution, the pH is defined as the negative logarithm of the hydrogen ion concentration. For a non-ideal solution, an accurate measurement of the pH must consider the negative logarithm of the hydrogen ion activity rather than concentration. In such a solution, the pH can be more accurately defined as the negative logarithm of a product of the hydrogen ion concentration and its activity coefficient.
In solutions of very low ionic strength—for example, pure water—the...
In solutions of very low ionic strength—for example, pure water—the...
1.3K
02:58Bronsted-Lowry Acids and Bases
105.8K
The acid-base reaction class has been studied for quite some time. In 1680, Robert Boyle reported traits of acid solutions that included their ability to dissolve many substances, to change the colors of certain natural dyes, and to lose these traits after coming in contact with alkali (base) solutions. In the eighteenth century, it was recognized that acids have a sour taste, react with limestone to liberate a gaseous substance (now known to be CO2), and interact with alkalis to form neutral...
105.8K