• Applied Chemistry for Engineering
• /
• v.4 no.3
• /
• pp.505-514
• /
• 1993

Defined oligoglycerol monolaurate esters were synthesized by means of step by step synthesis methods, and monoglycerol monolaurate, diglycerol monolaurate, symmetrical triglycerol monolaurate and symmetrical tetraglycerol monolaurate were obtained in a rate of 85~95% yields. All the reacted products could be separated by means of column and thin layer chromatography, and the structure of products has been analyzed with IR, $^1H\;NMR$ spectra respectively.

• Journal of Microbiology and Biotechnology
• /
• v.30 no.4
• /
• pp.561-570
• /
• 2020

This study was designed to synthesize triglycerol monolaurate (TGML) with Lipozyme 435 as the catalyst, and explore its effects on the growth of Aspergillus parasiticus (A. parasiticus) and Aspergillus flavus (A. flavus) and the secretion of aflatoxin b1. The highest content of TGML (49.76%) was obtained at a molar ratio of triglycerol to lauric acid of 1.08, a reaction temperature of 84.93℃, a reaction time of 6 h and an enzyme dosage of 1.32%. After purification by molecular distillation combined with the washes with ethyl acetate and water, the purity of TGML reached 98.3%. Through characterization by electrospray-ionization mass spectrometry, infrared spectrum and nuclear magnetic resonance, the structure of TGML was identified as a linear triglycerol combined with lauroyl at the end. Finally, the inhibitory effects of TGML on the growths of A. parasiticus and A. flavus and the secretion of aflatoxin b1 were evaluated by measuring the colony diameter, the inhibition rate of mycelial growth and the content of mycotoxin in the media. The results indicated that TGML had a stronger inhibitory effects on colony growth and mycelial development of both toxic molds compared to sodium benzoate and potassium sorbate, and the secretions of toxins from A. parasiticus and A. flavus were completely suppressed when adding TGML at 10 and 5 mM, respectively. Based on the above results, TGML may be used as a substitute for traditional antifungal agents in the food industry.