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Extraction method of soybean isoflavone from yellow slurry

A technology of soybean isoflavones and extraction methods, which is applied in the field of extracting active ingredients of soybean isoflavones, can solve the problems of waste of food resources, environmental pollution, etc., and achieve the effect of convenient operation and simple process

Inactive Publication Date: 2008-04-23
SHANGHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Every year, the amount of wastewater discharged from the processing of such soybean products in urban and rural areas across the country is very large, which enters the environment, not only causing a large waste of food resources, but also seriously polluting the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The technological process and steps of the present embodiment are as follows:

[0015] (1) 100kg of fresh yellow pulp water is first adjusted to pH 8 with sodium hydroxide solution, then drop into 0.5% calcium chloride by weight, i.e. 0.5kg calcium chloride; then stir, then leave standstill for 16 minutes; Then filter, the filtrate is adjusted to pH 5.0 with hydrochloric acid solution, and after standing at 40°C for 1 hour, filter again, and the filtrate is adjusted to pH 5.0 with hydrochloric acid solution;

[0016] (2) At a temperature of 20°C, pass the above-mentioned filtrate from bottom to top through a set of adsorption columns equipped with activated carbon adsorbent; the adsorption column group is composed of two adsorption columns; the filtrate passes through the two adsorption columns successively and orderly; each The column is filled with activated carbon adsorbent based on 10% of the weight of yellow pulp water, that is, 10kg activated carbon adsorbent; the...

Embodiment 2

[0020] The technological process and steps of the present embodiment are as follows:

[0021] (1) 100kg of fresh yellow pulp water is adjusted to pH value to 8.5 with sodium carbonate solution, then drop into 3% calcium chloride by weight, i.e. 3kg calcium chloride; then stir, then leave standstill for 20 minutes; then filter , the filtrate was adjusted to a pH value of 4.6 with a sulfuric acid solution, and after standing at a temperature of 50° C. for 2 hours, it was filtered again, and the filtrate was adjusted to a pH value of 3.5 with a hydrochloric acid solution;

[0022] (2) At a temperature of 30°C, pass the above-mentioned filtrate from bottom to top through a group of adsorption columns equipped with activated carbon adsorbent; the adsorption column group is composed of two adsorption columns; the filtrate passes through the two adsorption columns successively and orderly; each The column is filled with an activated carbon adsorbent based on 12.5% ​​of the yellow pul...

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PUM

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Abstract

The invention relates to a process for extracting soybean isoflavone active ingredient from exhausted liquid whey discharged during bean product manufacturing procedure, which comprises the following steps: (1) adjusting fresh whey's pH to 7.3-9.0 with queous alkali, charging 0.5-3.0% of calcium chloride, stirring and stewing 15-30 minutes, filtering and adjusting pH of the filtrate to 4.5-5.6 with acid solution, stewing 1-2 hours at 40-50 deg. C and filtering again, adjusting pH of the filtrate to 3.5-5.0 with acid solution, (2) subjecting the filtrate to an adsorption process at 20-35 deg C, (3) eluting adsorption columns with propanone solution and collecting the eluent, (4) heating the eluent and carrying out compressed concentration at 50-60 deg. C, removing acetone solvent and thus obtaining miscible liquid containing soybean isoflavone above 4.5%.

Description

technical field [0001] The invention relates to a method for extracting active ingredients of soybean isoflavones from waste liquid yellow pulp water discharged during the processing of soybean products, and belongs to the technical field of plant effective ingredient extraction technology. Background technique [0002] In my country, the production of soy products has a long history, and its processing technology is mature. When processing soy products, such as old tofu and dried tofu, soaking, refining, boiling, removing slag, adding coagulant to order pulp, and putting on shelves are generally used. Processes such as forming, filter press, etc., in which yellow slurry water is discharged during the filter press process. According to the analysis of modern food technology, yellow pulp water contains extremely rich nutrients and functional substances, such as soybean protein, soybean isoflavones, soybean saponins, soybean oligosaccharides, etc. Every year, the amount of was...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07D311/36C07D311/40
Inventor 顾建明潘春云
Owner SHANGHAI UNIV