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Method for preparing soybean isoflavone aglycone

A technology of isoflavone aglycone and soybean, which is applied in the field of preparation of soybean isoflavones, can solve the problem of low added value of soybean molasses, and achieve the effect of increasing added value, less by-products, and mild reaction conditions

Inactive Publication Date: 2007-10-31
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of low added value of soybean molasses, and to provide a preparation method of soybean isoflavone aglycone

Method used

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Examples

Experimental program
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Effect test

specific Embodiment approach 1

[0007] Specific embodiment one: the soybean isoflavone aglycone of this embodiment is prepared according to the following steps: (1) take soybean molasses and add acetone boiling point to reflux for 3 ± 0.1h, then filter immediately, then evaporate the filtrate to dryness; (2) evaporate to the filtrate Add ethyl acetate to the dry solid and reflux for 2±0.1h at the boiling point, then filter, and add acetone to the filtrate and reflux for 2±0.1h, filter again, and dry the solid phase to obtain soybean isoflavone glucoside; (3) Dilute soybean isoflavone glucoside with distilled water, then add β-glucosidase to hydrolyze to obtain soybean isoflavone aglycone.

[0008] In this embodiment, soybean molasses is used as a raw material to prepare soybean isoflavone aglycone. Soybean molasses is a by-product of preparing soybean protein concentrate, which is rich in soybean oligosaccharides, soybean isoflavones and soybean saponins. In this embodiment, a combination of solvents is used...

specific Embodiment approach 2

[0010] Specific embodiment two: the difference between this embodiment and specific embodiment one is: the acetone in the step (1) is analytically pure, and the adding volume of acetone is 70~90 times of soybean molasses volume. Other steps and selected parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0011] Specific embodiment three: the difference between this embodiment and specific embodiment one is: the acetone in step (1) is analytically pure, and the adding volume of acetone is 80 times of soybean molasses volume. Other steps and selected parameters are the same as those in Embodiment 1.

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Abstract

The invention discloses a preparing method of soybean isoflavone aglycone, which comprises the following steps: (1) adding acetone boiling point reflux into soybean molasses; filtering; evaporating the filtering liquid to dryness; getting solid; (2) adding acetic ester boiling point into the solid; filtering; adding acetone boiling point reflux into filtering liquid; filtering; drying the solid material; getting soybean isoflavone glycoside; (3) diluting the soybean isoflavone glycoside with distilled water; adding into beta-glucosidase; hydrolyzing; getting soybean isoflavone aglycone. This invention increase the added value of soybean molasses, which possesses high stability and little byproduct.

Description

technical field [0001] The invention relates to a preparation method of soybean isoflavones. Background technique [0002] Soybean isoflavones are divided into two types: free type aglycone (Aglycon) and bound type glycoside (Glycosides). (Genistein) and daidzin (Glycitein); glycosides account for 97% to 98% of the total soybean isoflavones, including daidzin (Daidzin), genistin (Genistin) and daidzin (Glycitin). Soy isoflavone is a kind of phytoestrogen, which can promote the secretion of estrogen and growth factors, has the activity of improving women's menopausal syndrome and preventing osteoporosis, and has the ability to inhibit human cancer cells (breast cancer cells and prostate cancer cells) The role of growth. Due to the low activity of soybean isoflavone glycosides, it is difficult to be directly absorbed by the human body. It must be hydrolyzed by microorganisms in the human intestinal tract to form aglycones before it can be easily absorbed. Therefore, soybean ...

Claims

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Application Information

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IPC IPC(8): C12P17/06
Inventor 于殿宇江连洲马传国张永忠周凤超白臻刘春雷
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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