Preparation method of sulforaphane capsule

A technology of sulforaphane and capsules, which is applied in capsule delivery, anti-toxic agents, organic chemistry, etc., can solve the problems of unfavorable industrial production, high cost of raw materials, toxic and side effects, etc., and achieve the solution of scarcity of supply, simple operation, and promotion of transformation Effect

Inactive Publication Date: 2014-04-09
GANSU AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main source of sulforaphane is extracted from broccoli seeds, which costs more than 4,000 yuan per kilogram of seeds, and the cost of raw materials is too high, which is not conducive to industrial productio

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1 A preparation method of sulforaphane capsules, comprising the following steps:

[0023] (1) Dehydrate the edible part of fresh broccoli at 75° C. for 1.5 hours, and then dry at 55° C. to constant weight to obtain broccoli dry matter; crush the broccoli dry matter to 40 mesh to obtain broccoli dry powder.

[0024] (2) Crush the newly harvested mustard seeds to 40 mesh to obtain mustard seed powder; add 40 mL of distilled water to 1 g of mustard seed powder, ultrasonically oscillate for 30 minutes at a power of 500W and a temperature of 25°C, and then vacuum filter to remove mixed to obtain crude enzyme solution.

[0025] (3) Add 5 mL of crude enzyme solution to 1 g of broccoli dry powder, stir evenly, enzymolyze at 35°C for 0.5 h, and freeze-dry to constant weight to obtain dried broccoli powder.

[0026] Among them: the freeze-drying condition refers to pre-freezing the material first, and when the temperature reaches -35~-45°C, use a vacuum pump to evac...

Embodiment 2

[0033] Example 2 A preparation method of sulforaphane capsules, comprising the following steps:

[0034] (1) dehydrating the edible part of fresh broccoli at 85° C. for 0.5 hour, and then drying at 65° C. to constant weight to obtain broccoli dry matter; crush the broccoli dry matter to 60 mesh to obtain broccoli dry powder.

[0035] (2) Crush the newly harvested mustard seeds to 60 mesh to obtain mustard seed powder; add 60 mL of distilled water to 1 g of mustard seed powder, ultrasonically oscillate for 10 min at a power of 800W and a temperature of 35°C, and then vacuum filter to remove mixed to obtain crude enzyme solution.

[0036] (3) Add 15 mL of crude enzyme solution to 1 g of broccoli dry powder, stir evenly, enzymolyze at 35°C for 1.5 h, and freeze-dry to constant weight to obtain dried broccoli powder.

[0037] Among them: the freeze-drying condition refers to pre-freezing the material first, and when the temperature reaches -35~-45°C, use a vacuum pump to eva...

Embodiment 3

[0044] Example 3 A preparation method of sulforaphane capsules, comprising the following steps:

[0045](1) Dehydrate the edible part of fresh broccoli at 80° C. for 1.0 hour, and then dry at 60° C. to constant weight to obtain broccoli dry matter; crush the broccoli dry matter to 50 mesh to obtain broccoli dry powder.

[0046] (2) Crush the newly harvested mustard seeds to 50 mesh to obtain mustard seed powder; add 50 mL of distilled water to 1 g of mustard seed powder, ultrasonically oscillate for 20 minutes at a power of 650W and a temperature of 30°C, and then vacuum filter to remove mixed to obtain crude enzyme solution.

[0047] (3) Add 10 mL of crude enzyme solution to 1 g of broccoli dry powder, stir evenly, enzymolyze at 35°C for 1.0 h, and freeze-dry to constant weight to obtain dried broccoli powder.

[0048] Among them: the freeze-drying condition refers to pre-freezing the material first, and when the temperature reaches -35~-45°C, use a vacuum pump to evac...

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PUM

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Abstract

The invention relates to a preparation method of a sulforaphane capsule. The method comprises the following steps: (1) dehydrating, drying and smashing a flowering branch of an edible part of fresh broccoli to obtain broccoli dry powder; (2) smashing new harvested mustard seeds, adding distilled water, and carrying out ultrasonic oscillation and suction filtration to obtain crude enzyme; (3) uniformly mixing the broccoli dry powder with the crude enzyme, carrying out enzymolysis and drying to obtain dry broccoli dry powder; (4) adding ethyl alcohol to the broccoli dry powder, carrying out ultrasonic oscillation extraction, sieving and suction filtration to obtain sulforaphane crude extract; (5) concentrating the sulforaphane crude extract to obtain sulforaphane aqueous solution; (6) diluting the sulforaphane aqueous solution to obtain the sulforaphane aqueous solution with the sulforaphane content of 3-5mg/mL; (7) adding the sulforaphane aqueous solution to the dry broccoli powder, and drying after uniform mixing to obtain redried broccoli powder; (8) smashing the redried broccoli powder for capsule filling to obtain the sulforaphane capsule with the sulforaphane content of 6-14mg/g. The preparation method is simple to operate and low in cost.

Description

technical field [0001] The invention relates to a method for extracting and purifying active ingredients in natural products and preparing capsules, in particular to a method for preparing sulforaphane capsules. Background technique [0002] Sulforaphane is an isothiocyanate derivative produced by glucoraphanin (which is a glucosinolate, a type of glucosinolate) by myrosinase hydrolysis or acid hydrolysis, with a relative molecular mass of 177.29 , formula C 6 h 11 S 2 NO. Sulforaphane is an isothiocyanate compound with the strongest anti-oxidation, anti-cancer and anti-cancer abilities existing in nature. Sulforaphane is a multifunctional enzyme inducer, which can induce the body to produce type II detoxification enzymes - glutathione transferase (GST) and quinone reductase (QR), which can neutralize suspected carcinogens and prevent carcinogens Destroys genetic factors in healthy cells, thus playing an anti-cancer role. [0003] At present, the main source of sulfora...

Claims

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Application Information

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IPC IPC(8): A61K9/48A61K31/26A61P39/06A61P35/00C12P13/00C07C331/22
Inventor 李胜马绍英唐斌周文政曹宝成胡翠珍苏利荣
Owner GANSU AGRI UNIV
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