大豆异黄酮抑菌活性及其热稳定性研究  

Antibacterial Activity and Thermal Stability of Soybean Isoflavones

作　　者：魏福华[1] 黄峰华[2] 张永忠[3] 

机构地区：[1]江苏食品职业技术学院食品与营养工程学院,江苏淮安223003 [2]黑龙江省农业科学院信息中心,黑龙江哈尔滨150086 [3]东北农业大学理学院,黑龙江哈尔滨150030

出　　处：《大豆科学》2013年第1期115-118,共4页Soybean Science

基　　金：国家高技术研究发展计划"863计划"项目(2008AA10Z331)

摘　　要：以大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌和沙门氏菌为测试菌株,对大豆异黄酮混合水解苷元、染料木黄酮和黄豆苷元的抑菌活性进行了研究。结果表明,各组分均具有一定的抑菌效果,且随浓度的增加效果增强;大豆异黄酮对革兰氏阳性菌的抑制效果要优于革兰氏阴性菌;大豆异黄酮混合水解苷元和染料木黄酮的抑菌效果优于黄豆苷元,三者对金黄色葡萄球菌的最小抑菌浓度分别为0.2、0.2和0.8 mg.mL-1;染料木黄酮具有良好的热稳定性。The antibacterial activity of hydrolyzed aglycones of soy isoflavones, genistein and daidzein to Escherichia coli, Staphylococcus aureus,Bacillus subtilis and Salmonella spp. were investgated in the current research. All the tested soy isofla- vones showed antibacterial activity with dose dependant manner. The inhibitory effect of soy isoflavones on Gram-positive bacte- ria were better than Gram-negative ones, and that of mixed aglycones and genistein were better than daidzein. The minimum in- hibitory concentration against Staphylococcus aureus for three components were 0.2,0.2 and 0. 8 mg· mL- 1, respectively. Genistein showed good thermal stability.

关 键 词：染料木黄酮 黄豆苷元 抑菌活性 热稳定性 

分 类 号：S565.1[农业科学—作物学]