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Method for extracting antioxidant active substance in tasteless preserved soybean

An anti-oxidative activity, light tempeh technology, applied in cosmetics, antidote, food science and other directions, can solve the problems such as no research report on the extraction process of light tempeh antioxidant substances, and achieve the maintenance of safety, process flow and simple equipment. Effect

Inactive Publication Date: 2009-09-16
HEBEI MEDICAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there is no research report on the extraction process of antioxidant substances in light tempeh

Method used

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  • Method for extracting antioxidant active substance in tasteless preserved soybean
  • Method for extracting antioxidant active substance in tasteless preserved soybean

Examples

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Embodiment Construction

[0016] The present invention is further described in detail through the following examples, but the technical content described in this example is illustrative rather than limiting, and should not be used to limit the protection scope of the present invention.

[0017] The steps of the method for extracting antioxidant active substances from light tempeh involved in the present invention are as follows:

[0018] (1) Pulverize the light fermented soya bean and pass through a 50-mesh sieve to form a light fermented soya bean coarse powder;

[0019] (2) Weigh 100 grams of light tempeh coarse powder, add 1500 mL of 75% ethanol solution to the light tempeh powder, extract at 75°C for 3 hours, repeat the extraction 3 times, combine the extracts and concentrate to 200 mL.

[0020] (3) After purification, the polyamide column is used for purification. The polyamide adopts 100-200 mesh and adopts a dynamic loading method; monitor the effluent with UV (ultraviolet chromatography) at 273...

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PUM

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Abstract

The invention relates to a method for extracting antioxidant active substance in tasteless preserved soybean, which includes steps of ethanol extraction, polyamide purifying, eluant condensation and drying for obtaining the extract with strong antioxidant activity, and the method belongs to natural product extraction field. The invention adopts tasteless preserved soybean as raw material to prepare strong antioxidant active substance, has simple process, low cost and simple device, is suitable for large-scale production, and establishes base for further exploiting antioxidant function foodstuff. The prepared tasteless preserved soybean antioxidant active substance product is suitable for industries such as medicine, health care product, foodstuff antioxidant and cosmetic.

Description

technical field [0001] The invention belongs to the field of natural product extraction, in particular to a method for extracting antioxidant active substances from light tempeh. Background technique [0002] Light tempeh, also known as fragrant tempeh, light tempeh, soybean tempeh, is a product made from the mature seeds of the leguminous plant soybean (Glycine max (L.) Merr.), steamed and fermented with Artemisia annua, mulberry leaves, and originated in China. , is the traditional food of the Chinese people, and it is also one of the first batch of medicinal and edible varieties determined by the Ministry of Health of my country. As a commonly used traditional Chinese medicine, it has been recorded in successive editions of "Chinese Pharmacopoeia". Due to different processing methods, some are cold in nature, and some are slightly hot. It has the effects of relieving muscles, relieving depression and annoyance, detoxifying and clearing heat, and detoxifying rashes. disea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/48A61P39/06A23L1/29A61K8/97A61Q19/00A23L33/00
Inventor 黄芸崔力剑窦玉红李云鹏王永利牛丽颖王鑫国
Owner HEBEI MEDICAL UNIVERSITY
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