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Production method of water-soluble soy isoflavone

A technology of soybean isoflavone and production method, which is applied in the production field of water-soluble soybean isoflavone, can solve the problems of restricting the application field, changing the molecular structure of soybean isoflavone, and the safety still needs to be verified, and achieves the effect of broadening the application field.

Inactive Publication Date: 2014-08-06
荆门市德爱生物工程股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of the above two methods is that both directly use common soybean isoflavones as raw materials, and no measures are taken to remove the beany and bitter taste of common soybean isoflavones, and the obtained water-soluble soybean isoflavones are still unpleasant. The beany and bitter taste limit the application field of its products
The disadvantage of this method is that the original molecular structure of soybean isoflavones has been changed, and the safety needs to be verified

Method used

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Examples

Experimental program
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Effect test

Embodiment approach 1

[0024] Take 20g of ordinary soybean isoflavones (content 40%), add 100mL of 50% alcohol, heat to 50°C, stir thoroughly for 1h, cool to room temperature and filter with suction. The obtained crystalline soybean isoflavones are dried under vacuum condition and ground. Dissolve the ground crystalline soy isoflavones in 50mL of 80% ethanol, slowly add it into the previously prepared 1000mL saturated aqueous solution of β-cyclodextrin at 60°C while stirring, and continue to stir for 2h. Cool to 5°C, let stand for 24 hours, filter with suction, wash with 2 times the volume of 80% alcohol, and filter with suction again. Dry the filter cake at a vacuum degree of 0.02MPa and a temperature of 80°C, and grind it to obtain 55g of milky white water-soluble soy isoflavones with a content of 10.65% and a solubility of 1.5g / 100mL of water.

Embodiment approach 2

[0026] Take 25kg of common soybean isoflavones (content 40%), add 80L of 40% alcohol, heat to 60°C, stir thoroughly for 1 hour, cool to room temperature and filter with suction. The obtained crystalline soybean isoflavones are dried under vacuum condition and ground. Dissolve the ground crystalline soy isoflavones in 60L of 75% alcohol, slowly add it into 60L of β-cyclodextrin saturated aqueous solution prepared in advance at 80°C while stirring, and continue stirring for 2 hours. Cool to 5°C, let stand for 24 hours, filter with suction, wash with 2 times the volume of 75% alcohol, and filter with suction again. Dry the filter cake at a vacuum degree of 0.02MPa and a temperature of 80°C, and grind it to obtain 65kg of milky white water-soluble soy isoflavones with a content of 11.76% and a solubility of 1.2g / 100mL of water.

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Abstract

A production method of water-soluble soy isoflavone comprises the following steps: a, crystallizing the soy isoflavone, collecting crystals, drying, and crushing; b, preparing a beta-cyclodextrin saturated aqueous solution; c, preparing a soy isoflavone alcohol solution; d, slowly adding the soy isoflavone alcohol solution into the beta-cyclodextrin saturated aqueous solution, and keeping the temperature at 60-90 DEG C, and continuing stirring for 0.5-3 h; e, cooling, and collecting, so that soy isoflavone crystals embedded by the beta-cyclodextrin are obtained; f, crushing the crystals to obtain the water-soluble soy isoflavone. The production method has the advantages as follows: the produced water-soluble soy isoflavone is water-soluble, clear and transparent, slightly sweet in taste and free of beany flavor, bitter taste and other bad smell and taste; the application field of the soy isoflavone is greatly broadened.

Description

technical field [0001] The invention relates to the production of water-soluble soybean isoflavones, in particular to a production method of water-soluble soybean isoflavones. Background technique [0002] At present, soybean isoflavones mainly exist in various leguminous plants, and soybean is the main dietary source of soybean isoflavones. Soy isoflavones have a molecular structure similar to estrogen, which can compete with estrogen in women to bind to estrogen receptors, thereby achieving a two-way regulation of estrogen levels in women. Studies have shown that soybean isoflavones have outstanding effects in improving women's menopause, osteoporosis, and cardiovascular diseases. [0003] Ordinary soybean isoflavones are poorly soluble in water, and have unpleasant odors and tastes such as bean flavor and bitter taste, which limit their application in functional beverages, instant solid beverages, cosmetics and other fields. The U.S. Patent No. 6458406, its production ...

Claims

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Application Information

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IPC IPC(8): A61K47/48A61K31/352
Inventor 杨爱平李香萍
Owner 荆门市德爱生物工程股份有限公司
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