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Sodium Hydroxymethylglycinate is a high-efficiency, broad-spectrum preservative that can effectively inhibit Gram-positive bacteria, Gram-negative bacteria, yeast and mold.
English Name : Sodium hydroxymethylglycinate,
other name : N-(Hydroxymethyl)glycine monosodium salt; Sodium hydroxymethylamino acetate,
MF: C3H6NNAO3,
MW: 127.07
CAS RN: 70161-44-3
EINECS: 274-357-8
After selecting 5 common food contaminating bacteria, namely Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Saccharomyces cerevisiae and Aspergillus niger for antibacterial research, firstly determine the minimum inhibitory mass concentration (MIC) of Sodium Hydroxymethylglycinate on them, and then again based on the To study the growth curve of mixed microbial milk rancidium in the presence of preservatives and to analyze the antibacterial activity of Sodium Hydroxymethylglycinate as a whole
MIC of Sodium Hydroxymethylglycinate
| strain | Sodium hydroxymethylglycinate concentration (g/L) | ||||||
| 1.8 | 1.85 | 1.9 | 2 | 2.05 | 2.1 | 2.15 | |
| Escherichia coli | + | + | – | – | – | – | – |
| Bacillus subtilis | + | + | + | + | – | – | – |
| Gluconobacter aureus | + | + | – | – | – | – | – |
| beer yeast | + | + | + | + | – | – | – |
| Aspergillus niger | + | + | – | – | – | – | – |
In this paper, three kinds of bacteria, one yeast, and one mold were selected for experiments. The results showed that the minimum inhibitory concentration of sodium hydroxymethylglycinate against Escherichia coli was 1.90g/L, the minimum inhibitory concentration against Bacillus subtilis was 2.00g/L, and the minimum inhibitory concentration against Gluconoccus aureus was 1.90g/L , the minimum inhibitory concentration against yeast was 2.00g/L, and the minimum inhibitory concentration against Aspergillus niger was 1.90g/L.
Mixed microbial growth curve measurement results The microorganisms contained in spoiled milk are mainly bacteria and yeast. As long as the growth of mixed microorganisms in spoiled milk can be effectively inhibited, the half-life value of food preservatives will be relatively long, and the antibacterial spectrum will be relatively long. The antibacterial spectrum is relatively broad, so the mixed microbiota of spoiled milk can be used as a model system to detect the bacterial activity of preservatives. At present, the commonly used food preservatives on the market are mainly benzoates. In this paper, sodium benzoate was selected as the reference for antibacterial experiments.
As can be seen from the above figure, the antibacterial effect of sodium hydroxymethylglycinate is mainly manifested in the following aspects. (1) Extending the growth adaptation period of microorganisms is the initial growth stage of microorganisms and is a key period for preservatives to exert their inhibitory effect. The growth acclimation period at the time of the assay refers to the incubation time from inoculation to a 0.05 increase in the A500 value . According to the data results in Figure 1, it is calculated that the growth adaptation period of sodium hydroxymethylglycinate treatment is 10h, and the growth adaptation period of poplar treated with sodium benzoate is 5h, indicating that compared with sodium benzoate, sodium hydroxymethylglycinate can inhibit the growth more effectively Early jihad of hybrid microbes. (2) Reduce the growth of microorganisms: both sodium benzoate and sodium hydroxymethylglycinate can reduce the growth of microorganisms. The growth of microorganisms in the sample treated with sodium benzoate is 75% of that of the blank, and the growth amount of microorganisms in the sample treated with sodium hydroxymethylglycinate is 37.5% of the blank is 50% of the sodium benzoate treated sample. It shows that sodium hydroxymethyl glycinate can reduce the growth of mixed microorganisms more effectively than sodium benzoate.
Conclusion: Glycine and formalin solution were used to synthesize high-efficiency broad-spectrum preservative sodium hydroxymethylglycinate under the action of strong alkali. The structure and theoretical values were consistent with elemental analysis and infrared spectrum characterization. Antibacterial research shows that sodium hydroxymethyl glycinate is a new type of preservative with high activity, which has strong inhibitory effects on bacteria, molds and yeasts. It can effectively prolong the microbial growth adaptation period of milk rancidity mixed bacteria and reduce the growth amount of microorganisms, and the effect is better than that of sodium benzoate.
Sodium hydroxymethylglycinate is used as hair conditioner and preservative in cosmetics. It is a high-efficiency, broad-spectrum preservative, generally added in an amount of 0.2 to 0.6%. Commonly used in strong alkaline cosmetics and detergents, it is irritating to the skin. The characteristics of alkaline preservatives (sodium hydroxymethyl glycinate) are that they can maintain antibacterial activity under alkaline conditions and can be used in a wide range of PH values (3~12), which overcomes the need for preservatives such as Kathon when PH value When it exceeds 9, the activity is obviously reduced or even invalidated. It can be used in soap-based shower gel, soap, laundry cream, soap-based facial cleanser and other alkaline toiletries, but when the formula contains aldehyde-based essence, it is not suitable to use this product as a preservative, because this product contains free radicals. The glyceryl amino group may react with aldehyde groups to form colored substances.
Sodium hydroxymethylglycinate is a commonly used formaldehyde release preservative in recent years. It is easily soluble in water, soluble in methanol, propylene glycol and glycerin, but insoluble in most organic solvents. It is a preservative that can effectively inhibit Gram-positive bacteria, Gram-negative bacteria, yeast and mold. Commercially available sodium hydroxymethyl glycinate is a 50% aqueous solution with a pH of 10 to 12. It can be used in strong alkaline cosmetics and is one of the few preservatives that can maintain activity under higher pH conditions. However, neutral and acidic products will not affect the antibacterial activity of sodium hydroxymethylglycinate. It has good stability in the range of PH3 ~ 12. It can be used in a variety of detergents, and is often added to organic and infant skin care products. in the product.
Sodium hydroxymethyl glycinate is mainly used as a preservative in cosmetics and skin care products. The risk factor is 6. It is relatively safe and can be used with confidence. Generally, it has no effect on pregnant women. Sodium hydroxymethyl glycinate is not acne-causing.
my country’s “Hygienic Standard for the Use of Food Additives” (GB2760-1996) stipulates: sodium hydroxymethyl glycinate is used in ice cream, and the addition amount is 0.3g/kg; jelly, 2.5g/kg; instant noodles, noodles, 0.2g/kg; solid Beverage, 0.5g/kg; Jam, 1.0g/kg
FAO/WHO regulations: sodium hydroxymethyl glycinate can be used alone or in combination with other thickeners. Sodium hydroxymethylglycinate for mayonnaise, 5g/kg; canned carrots (the product contains cream or other oils and fats), fermented and heat-treated flavored yogurt and its products, 10g/kg, cold drink products, 30g/kg; cans Packed sardines and sardine products, 20g/kg; quick-frozen fish sticks and pieces (only means wrapped in bread flour and bread drag) subject to GMP
Sodium N-Hydroxymethylglycinate can be used as organic synthesis intermediate and pharmaceutical intermediate, mainly used in laboratory research and development process and chemical production process.
HI&I, Starch base adhesive, water-based inks, polishes, textiles, pulp and paper, air fresheners, car care products, lubricants.
Virtually zero free formaldehyde
Not suitable for use in products containing ferric or citral flavors, which may change the color of the product
Sodium hydroxymethylglycinate is a preservative and is used in many body washes and face masks. There is no definite experimental data to say that it is unsafe, and the country has not banned it.
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