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Method for extracting soy isoflavone from soy sauce residue by using amino silica gel cooperated with high-speed counter current chromatography (HSCCC)

A technology of soybean isoflavones and aminated silica gel, applied in the direction of organic chemistry, etc., to achieve the effect of high product purity, less solvent consumption, and improved separation effect

Active Publication Date: 2014-04-30
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention can solve the separation problem of strongly polar substances by bonding highly polar amino groups to the surface of silica gel microspheres, and hydrophilic interaction chromatography can meet the needs of this separation; the present invention introduces γ ‐Aminopropyl silica gel microspheres, using the liquid-liquid distribution of countercurrent chromatography and the synergistic effect of silica gel microsphere modification group adsorption, to improve the separation effect of strong polar natural products; the present invention does not change the basis of countercurrent chromatographic instruments In this paper, referring to the research idea of ​​high-performance liquid chromatography, the liquid-liquid distribution principle of countercurrent chromatography is organically combined with the adsorption and separation function of γ‐aminopropyl silica gel microspheres, and the countercurrent chromatographic column is filled with γ‐aminopropyl silica microspheres. and modify the spheres, introduce functional groups, and use the liquid-liquid distribution of counter-current chromatography and the synergistic effect of adsorption and separation of silica gel microsphere modified groups to improve the separation effect of counter-current chromatography and increase the separation efficiency

Method used

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  • Method for extracting soy isoflavone from soy sauce residue by using amino silica gel cooperated with high-speed counter current chromatography (HSCCC)
  • Method for extracting soy isoflavone from soy sauce residue by using amino silica gel cooperated with high-speed counter current chromatography (HSCCC)
  • Method for extracting soy isoflavone from soy sauce residue by using amino silica gel cooperated with high-speed counter current chromatography (HSCCC)

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The soy sauce residue extract was purified by MPLC, using ethanol-distilled water as the eluent, and the flow rate was 20ml / min for gradient elution. At 0-15min, elute with 100% water; at 15-30min, the eluent is 20% ethanol and 80% water by volume; at 30-45min, the eluent is 40% ethanol by volume , 60% water; 45-60min, by volume, the eluent is 60% ethanol, 40% water; 60-75min, by volume, eluted with 80% ethanol, 20% water; 75-90min , eluted with 95% ethanol and 5% water. The target soybean isoflavones were detected at a wavelength of 254nm. Then the solvent is concentrated under reduced pressure to obtain the crude extract of soybean isoflavones, which is stored in a refrigerator;

[0033] Add n-hexane, ethyl acetate, methanol and water into the separatory funnel in a volume ratio of 1:2:2:1.8, shake it well and let it stand overnight to separate the upper phase from the lower phase; (volume ratio is 1:1) in the mixture of dissolving crude extract 5 milligrams, makes...

Embodiment 2

[0042] The soy sauce residue extract was purified by MPLC, using ethanol-distilled water as the eluent, and the flow rate was 15-25ml / min for gradient elution. At 0-15min, elute with 100% water; at 15-30min, the eluent is 20% ethanol and 80% water by volume; at 30-45min, the eluent is 40% ethanol by volume , 60% water; 45-60min, by volume, the eluent was 60% ethanol, 40% water; 60-75min, 80% ethanol, 20% water; 75-90min, 95% % ethanol, 5% water for elution. The target soybean isoflavones were detected at a wavelength of 254nm. Then the solvent is concentrated under reduced pressure to obtain the crude extract of soybean isoflavones, which is stored in a refrigerator;

[0043] Add n-hexane, ethyl acetate, methanol and water into the separatory funnel in a volume ratio of 1:2:2:1.8, shake it well and let it stand overnight to separate the upper phase from the lower phase; (volume ratio is 1:1) in the mixture of dissolving crude extract 5 milligrams, makes separation sample so...

Embodiment 3

[0052] The soy sauce residue extract was purified by MPLC, using ethanol-distilled water as the eluent, and the flow rate was 15-25ml / min for gradient elution. At 0-15min, elute with 100% water; at 15-30min, the eluent is 20% ethanol and 80% water by volume; at 30-45min, the eluent is 40% ethanol by volume , 60% water; 45-60min, by volume, the eluent is 60% ethanol, 40% water; 60-75min, by volume, eluted with 80% ethanol, 20% water; 75-90min , eluted with 95% ethanol and 5% water by volume. The target soybean isoflavones were detected at a wavelength of 254nm. Then the solvent is concentrated under reduced pressure to obtain the crude extract of soybean isoflavones, which is stored in a refrigerator;

[0053] Add n-hexane, ethyl acetate, methanol and water into the separatory funnel in a volume ratio of 1:2:2:1.8, shake it well and let it stand overnight to separate the upper phase from the lower phase; the crude soybean isoflavone extract Dissolve in the mixture of upper p...

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Abstract

The invention discloses a method for extracting soy isoflavone from soy sauce residue by using amino silica gel cooperated with high-speed counter current chromatography (HSCCC). The method comprises the following steps: carrying out medium-pressure liquid chromatography (MPLC) purification and eluting on a soy sauce residue extract in sequence; putting normal hexane, ethyl acetate, methanol and water; separating an upper phase from a lower phase; by taking the upper phase as a fixed phase and taking the lower phase as a flow phase, preparing a separated sample solution; adding ethyl orthosilicate to absolute ethyl alcohol-distilled water; adjusting the pH value, and reacting; adding gamma-aminopropyltriethoxysilane, stewing and ageing, so as to prepare gamma-ammonia propyl silicone microspheres; by taking the upper phase as the fixed phase and taking the lower as the flow phase, pumping into a high-speed counter current chromatograph; injecting a mixed solution of the upper phase and the lower phase with the gamma-aminopropyltriethoxysilane; carrying out high-speed counter current chromatography separation, so as to obtain the soy isoflavone. By adopting a synergistic effect of liquid-liquid distribution of counter-current chromatography and silica gel microsphere modified group adsorption, the separation effect of a strong-polarity natural product is improved, and the problem of strong-polarity substance separation in the high-speed counter current chromatography is effectively solved.

Description

technical field [0001] The invention relates to soybean isoflavones, in particular to a method for extracting soybean isoflavones from soy sauce dregs with aminated silica gel in cooperation with HSCCC, and belongs to the technical field of deep processing of agricultural by-products and food industry. Background technique [0002] Soy sauce residue is a by-product of soy sauce production, and a large amount of soy sauce residue is generated during the production process. At present, its development and utilization are limited, and it is mainly used as a feed or fertilizer ingredient with low added value. The extraction, separation and high-value utilization of its active components are an important direction for the development and utilization of soy sauce residue. Therefore, the extraction and isolation of soybean isoflavones with medicinal value will be of great significance to the research on the recycling of soy sauce residue. Even after making soy sauce, the soybean d...

Claims

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Application Information

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IPC IPC(8): C07D311/36C07D311/40
CPCC07D311/36C07D311/40
Inventor 梁勇吴继明杨明泉陈穗刘占孙丽霞樊瑞
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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