具类辣素结构乙酰胺的合成及其抑菌、抑藻性能研究

Synthesis, Bacteriostasic and Anti-alga Capability of Acetamide containing Capsaicin Moieties

摘要:

本文以取代芳香烃和N-羟甲基乙酰胺为原料，采用傅-克烷基化反应设计合成了7种未见文献报道的具类辣素结构乙酰胺化合物。利用红外光谱（IR）和核磁氢谱（1H NMR）对其结构进行表征。以大肠杆菌和金黄色葡萄球菌为受试菌评价其抑菌活性，以三角褐指藻、中肋骨条藻和旋链角毛藻为受试藻评价其抑藻活性，实验结果表明：7种化合物对2种菌和3种藻均具有较好的抑制作用，其中以3-乙酰胺甲基-4-肉桂苯酚(G)的抑制作用最好，最小抑菌浓度可达到0.0625 mg/mL，且3 mg/mL时抑菌率与抑藻率均超过90%。

Abstract:

Aromatic hydrocarbons and N-Hydroxymethylacetamide were used as raw materials, seven new acetamide containing capsaicin moieties (A, B, C, D, E, F, G) were synthesized via Friedel-Crafts alkylation reaction and their structures were confirmed by IR and 1H NMR. The bioassay results showed that all the seven compounds exhibited good inhibitioneffect against Staphyloccocus aureus, Escherichia coli, Phaeodactylumtricornu- tum, Skeletonemacostatum and Chaetoceroscurvisetus. In particular, compound G had the best inhibition effect, the minimal antibacterial concentration was 0.0625 mg/mL, and the inhibition rate was over 90% at 3 mg/mL.