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A kind of vegetable soybean processing method and its application in treating diabetes

A kind of vegetable soybean, anti-diabetic technology, applied in the direction of medical formula, metabolic diseases, medical preparations containing active ingredients, etc., can solve the problem that fresh soybeans are not easy to preserve, etc.

Active Publication Date: 2019-01-29
郑毅男
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] "Medical Use of Vegetable Soybeans in the Prevention and Treatment of Diabetes" (patent application number: 201310098092.7) pointed out that fresh edamame has the effect of treating type 2 diabetes, but fresh edamame is not easy to preserve, and it is urgent to find a new one that is easy to preserve and good method to preserve activity
Many foods or Chinese medicinal materials have good effects after vacuum freeze-drying. Whether edamame still retains the hypoglycemic effect has not been reported yet.

Method used

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  • A kind of vegetable soybean processing method and its application in treating diabetes
  • A kind of vegetable soybean processing method and its application in treating diabetes
  • A kind of vegetable soybean processing method and its application in treating diabetes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 boiling method

[0023] After removing the pods from fresh edamame, take 200 g of fresh bean grains, wrap them in gauze, put 100 g of edamame in boiling water and add water (weight / volume 1:1), boil for 35 minutes, absorb the water, cool in ice water, take out and absorb dry moisture. Precisely weighed and dried to constant weight 1 g sample, after processing according to the method of Experimental Example 1, determined to obtain 28.61 μg g of flavonoid total aglycone -1 , daidzein, glycitein, and genistein were 18.38μg·g -1 , 8.49μg·g -1 , 1.74μg·g -1 .

Embodiment 2

[0024] Embodiment 2 freezing method

[0025] After removing the pods from the fresh edamame, take 200 g of fresh beans, wrap them in gauze, blanch them in boiling water for 1 min, cool them in ice water, take them out and absorb the water. Store in a sealed bag at -80°C for one hour, and at -20°C for two weeks. Accurately weighed and dried to constant weight 1 g sample, processed according to the method of Experimental Example 1, and determined to obtain 14.51 μg g of flavonoid total aglycone -1 , daidzein, glycitein, and genistein were 8.65 μg·g -1 , 3.92μg·g -1 , 1.94μg·g -1 .

Embodiment 3

[0026] Example 3 Vacuum freeze-drying method

[0027] Put 4000g fresh edamame with pods in boiling water for 3 minutes, take it out and cool it in ice water, remove the pods, put it in a sealed bag, pre-cool at -80 ℃, then put it in a vacuum freeze-drying device, after vacuum freeze-drying, The above-mentioned raw materials are sent into an ultrafine pulverizer, pulverized into 120-150 meshes, and vacuum-packed to obtain freeze-dried powder. . Accurately weighed and dried to constant weight 1 g sample, processed according to the method of Experimental Example 1, and determined to obtain 115.45 μg g of flavonoid total aglycone -1 , daidzein, glycitein, and genistein were 63.91 μg·g -1 , 40.87μg·g -1 , 10.66μg·g -1 .

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Abstract

The invention provides a preparation method of vegetable soybean freeze-dried powder. The preparation method is characterized by comprising the steps of carrying out hot ironing on fresh green soybeans with pods for 3 minutes in boiling water, taking out the fresh green soybeans, cooling in ice water, removing pods, adding the fresh green soybeans into a sealing bag, carrying out precooling at -80 DEG C, carrying out vacuum freeze drying in a vacuum freeze drying device, grinding the raw materials into particles with the particle size of 120-150 meshes in an ultrafine grinder, and carrying out vacuum packaging. According to the preparation method, vegetable soyaisoflavone aglycone which is processed in different manners (boiling, cooling, freeze-drying and drying) is quantitatively analyzed by virtue of an HPLC method, and the content of soyaisoflavone aglycone is the highest in the freeze-drying condition; the influences of the vegetable soybeans processed at the freeze-drying condition to blood glucose and blood fat of diabetic mice which are fed with high-fat feeds and induced by streptozocin are observed. According to the freeze-dried vegetable soybeans, the fasting blood glucose and blood fat of type-2 diabetic mice can be obviously reduced.

Description

technical field [0001] The invention relates to a processing method of vegetable soybean and its application in preventing and treating diabetes. Background technique [0002] Diabetes and its complications are one of the major diseases that threaten human health. The mortality rate is second only to tumors and cardiovascular diseases, and currently ranks third among various diseases. Diabetes is mainly divided into type 1 and type 2 diabetes, and type 2 diabetes accounts for about 90%. In recent years, the number of diabetic patients in the world has been increasing rapidly at an alarming rate. It is predicted that by 2025, the total number of diabetic patients in the world will reach more than 300 million. Diabetes has become a major public health problem that seriously affects human life and health. [0003] Vegetable soybean (Glycine max L. Merr) is also called edamame, and it is called edamame in Japan. It refers to soybeans that are harvested as edible soybeans durin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/48A61K9/19A61P3/10A61P3/06
Inventor 丁传波郑毅男刘文丛赵婷郑兵才源张丽鹏刘璐璐郑双阳
Owner 郑毅男