The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Chemical Synthesis and Antibacterial Activity of Glycerine Fatty Acid Esters Using Medium-Chain Fatty Acid

중쇄지방산을 활용한 글리세린 지방산 에스테르의 화학 합성 및 항균 활성

  • Received : 2023.08.29
  • Accepted : 2023.09.19
  • Published : 2023.10.31
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Abstract

A mono-type glycerine fatty acid ester compound was chemically synthesized using medium-chain fatty acids with antibacterial activity, and the physicochemical quality and antibacterial activity of the synthesized glycerine medium-chain fatty acid ester compound were measured. At a reaction molar ratio of MCT(medium chain triglyceride) to glycerine of 1:2.5, 48.15% mono ester was produced. The physicochemical analysis of the synthesized glycerine fatty acid ester compound showed an acid content of 0.38~0.60%, which tended to increase slightly as the glycerine molar ratio increased. The saponification value decreased as the synthesized molar ratio of glycerine increased from 218 to 284. The number of bacteria was measured to confirm the degree of antibacterial activity of glycerine medium-chain fatty acid esters against food poisoning bacteria, Bacillus cereus and Salmonella typhi. The number of bacteria significantly decreased as the MCT:glycerine molar ratio increased. In particular, the antibacterial effect between the treatment groups was the highest when at an MCT:glycerine molar ratio of 1:2.5.

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Acknowledgement

본 논문은 2018년도 중소기업청 맞춤형 기술파트너 지원사업과 2021년 정부(교육부)의 재원으로 한국연구재단의 지원을 받아 수행된 기초연구사업입니다(No. 2021R1A6A1A03046418).

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