大豆科学2013，Vol.32Issue(1)：115-118,4.
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
摘要
Abstract
The antibacterial activity of hydrolyzed aglycones of soy isoflavones, genistein and daidzein to Escherichia coli, Staphyiococcus aureus, Bacillus subtilis and Salmonella spp. were investgated in the current research. All the tested soy isoflavones showed antibacterial activity with dose dependant manner. The inhibitory effect of soy isoflavones on Gram-positive bacteria were better than Cram-negative ones, and that of mixed aglycones and genistein were better than daidzein. The minimum inhibitory concentration against Staphyiococcus 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Key words
Genistein/ Daidzein/Antibacterial activity/ Thermal stability分类
轻工纺织引用本文复制引用
魏福华,黄峰华,张永忠..大豆异黄酮抑菌活性及其热稳定性研究[J].大豆科学,2013,32(1):115-118,4.基金项目
国家高技术研究发展计划"863计划"项目(2008AA10Z331). （2008AA10Z331）
