p-Hydroxybenzoic Acid Esterの水溶性誘導体に関する研究

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書誌事項

タイトル別名
  • Studies on Water-Soluble Derivatives of <I>p</I>-Hydroxybenzoic Acid Esters
  • p-Hydroxybenzoic acid ester ノ スイヨウセイ ユウドウタイ ニ カンスル ケンキュウ 3 p-Alkoxycarbonyl phenyl phosphate ノ ビセイブツ ニ タイスル サヨウ ト リカガクテキ セイシツ ニ ツイテ
  • III. Antimicrobial and Physico-Chemical Properties of <I>p</I>-Alkoxycarbonyl Phenyl Phosphates
  • 第3報 <I>p</I>-Alkoxycarbonyl Phenyl Phosphateの微生物に対する作用と理化学的性質について

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p-Alkoxycarbonyl phenyl phosphates (ACPP) were synthesized as a water-soluble derivative of p-hydroxybenzoic acid esters, and then the antimicrobial activities of ACPP were investigated. It was found that all the ACPP were specifically effective in low concentrations against hiochi bacteria. p-Heptoxycarbonyl phenyl phosphate (PP-7), one of ACPP, was studied in detail, as ACPP seemed to be suitable for a preservative of sake.<BR>(1) Minimum inhibitory concentration (M. I. C.) of PP-7 on hiochi bacteria ranged from 12.5 to 50ppm. It was about ten times as effective as salicylic acid.<BR>(2) PP-7 was easily soluble in sake, 15% ethanol, and water.<BR>(3) PP-7 was slowly hydrolyzed to phosphoric acid and heptyl p-hydroxybenzoate (P-7) in acid media. Furthermore, P-7 had the equivalent antimicrobial activity on hiochi bacteria.<BR>(4) The acute toxicity of PP-7 was as low as P-7 (LD50p. o. in mice: PP-77.6g/kg). It was lower than that of salicylic acid.<BR>From the facts described above, it may be concluded that PP-7 has the possibility of being used as the new preservative for sake and beer.

収録刊行物

  • 食品衛生学雑誌

    食品衛生学雑誌 11 (1), 9-16, 1970

    公益社団法人 日本食品衛生学会

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