摘要
为开发利用发酵豆粕中异黄酮(FSMI)天然食品抗氧化剂和防腐剂,主要研究了FSMI的抗氧化和抗菌活性。研究结果表明:FSMI对大豆油和菜籽油具有抗氧化作用,其抗氧化性能高于同浓度的未发酵豆粕中的异黄酮(SMI)和化学合成的抗氧化剂BHT,另外,FSMI具有较强的抗菌活性,对食品中常见细菌和真菌的最低抑(杀)浓度分别为0.24%和0.56%,优于SMI和化学合成的防腐剂苯甲酸钠。
To exploit the isoflavone as natural food antioxidant and antiseptic in fermented soybean meal, the antioxidative and antimicrobial activities of isoflavone extracted from fermented soybean meal (FSMI) were studied. The results showed that FSMI had antioxidant effect on soybean and rapeseed oil, which was better than isoflavone from soybean meal (SMI) and BHT in the same concentration. The research also discovered that the minimal inhibition concentrations of FSMI were 0.24% against bacteria, and 0.56% against fungi, the antimicrobial activities of the FSMI were superior to SMI and sodium benzoate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第5期47-50,共4页
Food Science
基金
江苏省教育厅自然科学基金课题(02KJD5500010)
关键词
FSMI
抗氧化性
抗菌性
天然食品添加剂
FSMI
antioxidative activities
antimicrobial activities
natural food additives