Preparation, characterization and antibacterial activity of O-2,4-dichlorophenoxyacetic-oligochitosan

Authors

YUAN Xiaoxian, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
YUE Lin, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
JIANG Qixing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
LIU Xiaoli, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
CHEN Wanwen, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
XIA Wenshui, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Quality Control, Jiangsu Province, Wuxi, Jiangsu 214122, China
PING Yuan, Suzhou Fengbei Biotech Co., Ltd., Suzhou, Jiangsu 215000, China

Abstract

The O-2,4-dichlorophenoxyacetic-oligochitosan (Dcpo-O-COS) was synthesized by chitosan oligosaccharide (COS) and 2,4-dichlorophenoxyacetic acid. The steps were as followed: amino protecting of chitosan oligosaccharide, carboxyl acyl chlorination of 2,4-dichlorophenoxyacetic acid, hydroxyl of COS reacted with acyl chlorination 2,4-dichlorophenoxyacetic acid, amino deprotection. Fourier transform infrared (FTIR), UV-Vis absorption and ¹H nuclear magnetic resonance (NMR) were used to characterize the structure of the final product. The results exhibited that Dcpo-O-COS was successfully synthesized. Moreover, both stability, tested by X-ray diffraction (XRD) and Thermogravimetric Analysis (TGA), and antibacterial activity, toresistance to Escherichia coli and Staphylococcus aureus, of Dcpo-O-COS were higher than COS.

Publication Date

6-28-2019

First Page

74

Last Page

78,99

DOI

10.13652/j.issn.1003-5788.2019.06.013

Recommended Citation

Xiaoxian, YUAN; Lin, YUE; Qixing, JIANG; Xiaoli, LIU; Wanwen, CHEN; Wenshui, XIA; and Yuan, PING (2019) "Preparation, characterization and antibacterial activity of O-2,4-dichlorophenoxyacetic-oligochitosan," Food and Machinery: Vol. 35: Iss. 6, Article 13.
DOI: 10.13652/j.issn.1003-5788.2019.06.013
Available at: https://www.ifoodmm.cn/journal/vol35/iss6/13

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