发酵纳豆中加入中药后对纳豆激酶活力的影响(1)
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[摘要] 目的：通过对纳豆发酵中加入中药苦参、板蓝根、漏芦、红花后纳豆激酶活力的改变进行研究，从而筛选出能够提高纳豆激酶活力的中药，同时也将中药之药性融入其中，以便更好地提高纳豆之医疗、保健功能。方法：本实验采用纤维蛋白-琼脂糖平板法测定发酵后产物中纳豆激酶的活力大小。结果：苦参、板蓝根可提高纳豆激酶活性，漏芦可降低纳豆激酶活性，红花可抑制枯草芽孢杆菌的生长使之没有活性。结论：发酵纳豆中加入中药后对纳豆激酶的活力有不同程度的影响。
[关键词] 纳豆芽孢杆菌；纤维蛋白-琼脂糖平板法；纳豆激酶；中药
[中图分类号]R932 [文献标识码]A [文章编号]1673-7210(2008)03(c)-036-02
The experimental study of the influence of the fermented natto added into traditional Chinese medicine on the activity of nattokinase(NK)
JIAO Xiao-li，SUN Yan-ping*
(Heilongjiang Academy of Traditional Chinese Medicine，Harbin 150036, China)
[Abstract] Objective: To study the influence of the fermented natto added into traditional Chinese medicine-Radix sophorae flavescentis, Radix isatidis seu baphicacanthi, Radix rhapontici seu Radix echinopsis and Flos Carthami on the activity of nattokinase(NK), then the traditional Chinese medicine that can improve the activity of nattokinase(NK) is screened and its property is incorporated in nattokinase(NK),so the function of the medical treatment and health care of the natto are improved better ......
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