细菌型豆豉提取物抗凝血作用的初步研究

食品科学 ›› 2006, Vol. 27 ›› Issue (1): 207-209.

细菌型豆豉提取物抗凝血作用的初步研究

张炳文, 蔺新英, 刘晓婷, 宋永生, 王建军

济南大学食品科学与营养系；山东大学公共卫生学院

出版日期:2006-01-15 发布日期:2011-09-05

Research on Actions Anti-cruor of Distilling Composition from Lobster Sauce

ZHANG Bing-Wen, LIN Xin-Ying, LIU Xiao-Ting, SONG Yong-Sheng, WANG Jian-Jun

1.Department of Food Science and Nutrition,Jinan University; 2.School of Public Health, Shandong University.

Online:2006-01-15 Published:2011-09-05

摘要/Abstract

摘要： 通过利用纤维蛋白平板法、动物体外凝血时间测定以及血凝块的溶解实验发现,细菌型豆豉提取物具有一定的体外抗凝血作用。本实验为利用豆豉开发新型溶栓药物及保健食品提供了实验参考依据。

关键词: 细菌型豆豉, 抗凝血作用

Abstract: With an improved medium fibrinogen plate, coagulated blood of time , dissolve of coagulated blood. It was found take on actions anti-cruor of distilling composition from lobster sauce by these experiment. The test will provide experimental evidence for developing new thrombolytic medicine and health food.

Key words: lobster sauce, actions anti-cruor

张炳文, 蔺新英, 刘晓婷, 宋永生, 王建军. 细菌型豆豉提取物抗凝血作用的初步研究[J]. 食品科学, 2006, 27(1): 207-209.

ZHANG Bing-Wen, LIN Xin-Ying, LIU Xiao-Ting, SONG Yong-Sheng, WANG Jian-Jun. Research on Actions Anti-cruor of Distilling Composition from Lobster Sauce[J]. FOOD SCIENCE, 2006, 27(1): 207-209.

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