Synthesis of long chain parabens catalyzed by solid superacids and determination of antimicrobial activity

Authors

HOU Yanbing, Department of Food in Science and Technology, Jinan University, Guangzhou, Guangdong 510000, China
LIANG Xiaowei, Department of Food in Science and Technology, Jinan University, Guangzhou, Guangdong 510000, China
YAN Rian, Department of Food in Science and Technology, Jinan University, Guangzhou, Guangdong 510000, China
OU Shiyi, Department of Food in Science and Technology, Jinan University, Guangzhou, Guangdong 510000, China

Abstract

Segregative and recyclable solid superacids SO^2-4/TiO2 and SO^2-4/Fe2O3 were prepared by the method of coprecipitation and wet impregnation, used as catalysts in the synthesis of undecylparaben and dodecylparaben. The MIC(minimal inhibitory concentration) of the ethylparaben, propylparaben, undecylparaben and dodecylparaben against Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae,Trichoderma spp were determined. The synthesis conditions were optimized as follows: catalyst SO^2-4/TiO2, ratio of alcohol and acid 6︰1, time 4.5 h, temperature 130～140 ℃, catalyst as 3.50% p-hydroxybenzoic acid, the yields were 55.29%, 57.02%. Second, catalyst SO^2-4/Fe2O3, ratio of alcohol and acid 5︰1, time 3.5 h, temperature 130～140 ℃, catalyst as 3.00% p-hydroxybenzoic acid, the yields were 69.14%, 72.60%. The antibacterial test showed the four parabens had antibacterial effects on them, besides the antimicrobial activities of both undecyl paraben and dodecylparabe were stronger than ethylparaben, propylparaben and their minimum inhibitory concentration(MIC) were all 0.012 5%.

Publication Date

4-28-2016

First Page

71

Last Page

75

DOI

10.13652/j.issn.1003-5788.2016.04.016

Recommended Citation

Yanbing, HOU; Xiaowei, LIANG; Rian, YAN; and Shiyi, OU (2016) "Synthesis of long chain parabens catalyzed by solid superacids and determination of antimicrobial activity," Food and Machinery: Vol. 32: Iss. 4, Article 16.
DOI: 10.13652/j.issn.1003-5788.2016.04.016
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/16

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