豆豉与淡豆豉的成分测试及微生物菌群分析

Ingredient test and microbial flora analysis of the Fermented Soya Bean and Sojae Semen Praeparatum

中文关键词:  淡豆豉  豆豉  大豆异黄酮  微生物菌群

英文关键词:Sojae Semen Praeparatum  Fermented Soya Bean  soybean isoflavone  microbial flora

中文摘要:

      目的 测试食品豆豉和中药淡豆豉样本中的药典成分, 分离培养其留存的微生物菌株, 分析微生物类别、发酵过程与功能成分的关系。方法 平板筛选培养、菌苔外观和显微镜鉴别微生物菌株, 液相色谱法测定大豆异黄酮及苷元成分的含量, 纤维平板法测试纤溶酶活性。结果 中药淡豆豉和食品豆豉的微生物以枯草芽孢杆菌最多, 其次是霉菌和酵母; 样本大豆异黄酮和苷元成分差异较大, 有些中药材淡豆豉低于药典标准; 个别食品豆豉样本具有纤溶酶活性, 中药材淡豆豉少有纤溶酶活性。结论 留存于淡豆豉或豆豉中的微生物丰度顺序如下: 枯草芽孢杆菌、霉菌和酵母; 大豆异黄酮和苷元成分的含量与发酵过程有关, 样本的差异较大; 溶栓不是中药材淡豆豉的主要功效。

英文摘要:

      Objective To test the pharmacopoeia components in the samples of food Fermented Soya Bean and Chinese medicine Sojae Semen Praeparatum, isolate and culture the remaining microbial strains, and analyze the relationship between microbial types, fermentation process and functional components. Methods The microbial strains were identified by plate screening culture, fungus appearance and microscope. The content of soybean isoflavones and aglycones were determined by liquid chromatography, and the fibrinolytic enzyme activity was tested by fiber plate method. Results Bacillus subtilis was the most microorganism in traditional Chinese medicine Sojae Semen Praeparatum and food Fermented Soya Bean, followed by mold and yeast. The components of isoflavones and aglycones in the samples were quite different, and some Chinese medicine Sojae Semen Praeparatum were lower than the pharmacopoeia standard; individual food Fermented Soya Bean samples had fibrinolytic enzyme activity, while traditional Chinese medicine Sojae Semen Praeparatum had little fibrinolytic enzyme activity. Conclusion The order of microbial abundance in Sojae Semen Praeparatum or Fermented Soya Bean is as follows: Bacillus subtilis, mold and yeast; the content of soybean isoflavone and aglycone are related to the fermentation process, and the samples are quite different. Dissolving thrombus is not the main effect of Chinese medicine Sojae Semen Praeparatum.