| 丹贝异黄酮的研究 |
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| 引用本文： | 李大文 江汉湖. 丹贝异黄酮的研究[J]. 南京农业大学学报, 1994, 17(3): 116-120 |
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| 作者姓名： | 李大文 江汉湖 |
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| 作者单位： | 南京农业大学食品科学系，深圳新生命药业有限公司 |
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| 摘 要： | 从丹贝中分离到一异黄酮组分，经薄层层析、紫外光谱分析和荧光显色等特征确定为大豆甙元，其含量随发酵时间延长而增加。抑菌活性测定表明，丹贝异黄酮（即大豆甙元）对６种食品细菌有较强的抑菌作用。将大肠杆菌和鼠伤寒沙门氏菌接种到发酵基质中，结果发现两菌在丹贝发酵环境中不能存活。
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| 关 键 词： | 丹贝；发酵；异黄酮；大豆甙元；抑菌活性 |
A STUDY ON ISOFLAVONE FROM TEMPE |
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| Li Dawen,Jiang Hanhu and Dong Mingsheng. A STUDY ON ISOFLAVONE FROM TEMPE[J]. Journal of Nanjing Agricultural University, 1994, 17(3): 116-120 |
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| Authors: | Li Dawen Jiang Hanhu Dong Mingsheng |
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| Abstract: | An isoflavone aglycone was separated from tempo fermented with Rhizopus oligosporus Saito RT-3.It is identified as eaidzein on the basis of its Rf value and ultraviolet spectrum.During tempe fermentation,daidzein content was increased with time going on.In addition,antibacterial effect of tempe was superior to that of unfermented substrate on six food bacteria,including Staphylosoccus AS 1.89,Salmonella typhimurium AS 1.1174,Proteus valgaris AS 1.200,Escherichia coli and subtilis and Bacillus cereus.Artificial inoculation test with E.coli and Sa.Typhimurirum proved that they could not exist during fermentation. |
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| Keywords: | tempe fermentation isoflavones daidzein antibacterial activity |
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