A medical sulforaphane and a preparation method thereof
By employing techniques such as alternating high-temperature and low-temperature soaking and three-dimensional turbulent flow disruption, a high-content sulforaphane was prepared, solving the problem of low bioavailability of existing sulforaphane products and realizing both medical research value and efficient preparation.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- BEIJING SHIZHEN KAIWU BIOTECHNOLOGY CO LTD
- Filing Date
- 2026-01-13
- Publication Date
- 2026-05-29
AI Technical Summary
Existing sulforaphane products have low bioavailability and cannot directly exert their medical value as active substances. Furthermore, there is a lack of quantitative data on the amount of sulforaphane as an active substance before administration.
Broccoli sprouts were soaked alternately in high-temperature hot water and low-temperature water to activate myrosinase and promote the conversion of glucosinolates into sulforaphane. Combined with three-dimensional turbulent wall breaking, vacuum filtration, rapid cooling and precise filling, high-content medical-grade sulforaphane was prepared.
It improves the bioavailability of sulforaphane, meets the needs of medical research, has the effects of detoxification and reducing the side effects of tumor treatment, and the preparation method is simple and inexpensive.
Smart Images
Figure CN122102984A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to a medicinal sulforaphane and its preparation method, belonging to the field of food technology. Background Technology
[0002] In 1992, Professor Paul Talalay of Johns Hopkins University in the United States successfully extracted an important active ingredient—sulforaphane (SFN)—from broccoli sprouts and discovered that sulforaphane has cancer-preventive effects. This discovery confirmed the feasibility of food components in disease prevention and even became the starting point for scientific research on cancer chemoprevention. The discovery of sulforaphane was also named one of the "100 Greatest Scientific Discoveries of the 20th Century" by the renowned American magazine *Popular Mechanics*.
[0003] Reference doses of sulforaphane in international clinical trials: Autism (ASD): 15mg–50mg sulforaphane, 4 weeks–18 weeks; Cancer prevention / adjuvant therapy: 50mg–150mg sulforaphane, several weeks to several months; Detoxification / antioxidant / NRF2 activation: 50mg–150mg sulforaphane, 2 weeks–12 weeks; Cognitive impairment / Alzheimer's disease: 30mg–90mg sulforaphane, 3 weeks–12 weeks; Air pollution detoxification (benzene / PM2.5): 40mg–150mg sulforaphane, 1 month–3 months; Improved sleep: 25mg–50mg sulforaphane, 2 weeks–4 weeks.
[0004] On May 31, 2017, the National Health Commission of the People's Republic of China issued Announcement No. 7 of 2017, officially approving broccoli seed water extract (with glucoraphane content of 13g / 100g to 20g / 100g) as a new food ingredient.
[0005] The current extraction method for sulforaphane involves hot water extraction from broccoli seeds, followed by solid-liquid separation, concentration, and spray drying to obtain sulforaphane, a precursor to sulforaphane. Currently, commercially available products are primarily in the form of sulforaphane, mainly in tablet form.
[0006] The disadvantages of products produced by existing technology are: (1) sulforaphane is an inactive substance that can only be converted into sulforaphane after being taken into the human body; (2) the absorption and utilization rate of the human body is low; (3) it can only be used as a daily health supplement, but has no medical research value; (4) there is no quantitative value of the active substance sulforaphane before taking it into the human body.
[0007] Therefore, it is necessary to develop a high-content active sulforaphane with medical research value extracted by physical methods and its preparation method, in order to overcome the shortcomings of the low bioavailability of existing products in the form of sulforaphane, significantly improve bioavailability, and achieve medical value. Summary of the Invention
[0008] One of the objectives of this invention is to provide a method for preparing medical sulforaphane.
[0009] The technical solution of this invention to solve the above-mentioned technical problems is as follows: A method for preparing medical sulforaphane, comprising the following steps: Step 1: Pretreatment of broccoli sprouts Take broccoli sprouts and clean, disinfect, and rinse them in sequence; Step 2: Immersion in high and low temperature water After pretreatment in step 1, soak the broccoli sprouts in water at 60℃-80℃ for 3 minutes, then take them out and soak them in water at 30℃-50℃ for 5 minutes. Step 3: Cell wall breaking Mix the broccoli sprouts soaked in high and low temperature water in step 2 with hot water to break down the cell walls; Step 4: Filtering Filter the broccoli sprout juice obtained from step 3 after cell wall breaking; Step 5: Cooling Cool the broccoli sprout juice filtered in step 4. Step 6: Filling The cooled broccoli sprout juice from step 5 is then bottled. Step 7: Rapid Cooling The beverage after bottling in step 6 is rapidly cooled to obtain medical sulforaphane, which is then stored.
[0010] The principle of this invention is: Firstly, the purpose of adding high-temperature hot water to the rinsed broccoli sprouts in step 2 of this invention is: (1) Activation of endogenous myrosinase Mechanism of action: Broccoli sprouts naturally contain glucoraphanin (such as glucoraphanin) and myrosinase. Myrosinase can hydrolyze glucoraphanin into the active ingredient sulforaphanin (SFN).
[0011] The effect of using hot water at 60℃-80℃: Within this temperature range, myrosinase is partially activated but not completely deactivated, which can improve the initial generation efficiency of sulforaphane. However, the time must be controlled to avoid complete deactivation of the enzyme.
[0012] (2) Kill some surface microorganisms and some endogenous bacterial enzymes to prevent specific degradation and reduce the risk of pollution.
[0013] From a food safety perspective: It can reduce the number of surface bacteria and fungi without the use of disinfectants, thus achieving the effect of pasteurization, which is especially important for organic or purified water-cultured seedlings.
[0014] (3) Promotes cell wall softening and improves cell wall disruption efficiency Hot water treatment can soften plant cell walls and disrupt their structure, allowing for more thorough three-dimensional turbulent cell disruption and facilitating the release of glucosinolates.
[0015] The purpose of soaking in low-temperature water at 30℃-50℃ for 5 minutes in step 2 of this invention is: (1) Protect myrosinase activity. During this temperature period, myrosinase can catalyze the formation of sulforaphane from glucoraphane to the maximum extent.
[0016] (2) Reduce spiciness and bitterness. High-temperature treatment removes volatile irritants such as isothiocyanates; the medium-temperature reaction in the later stage produces more sulforaphane, but the irritation does not increase significantly, which helps to optimize the taste.
[0017] (3) Regulate the moisture balance to facilitate uniform cell wall breaking. Controlling the osmotic pressure and water content inside and outside the tissue avoids localized hardening or excessive expansion; improving the overall uniformity and stability of cell wall disruption.
[0018] In summary, step 2 employs a pretreatment strategy of "thermal induction + temperature-controlled activation," which is more conducive to maximizing sulforaphane production compared to single-temperature treatment. The high-temperature stage breaks down cell walls to release the substrate, while the medium-temperature stage preserves the enzyme to enhance sulforaphane synthesis.
[0019] Secondly, in step 3 of this invention, the sprout cells can be broken by intermittent cell wall breaking, so that the various sulfide juices inside the cells can be fully released, allowing sulforaphane and myrosinase to fully fuse and obtain a high content of sulforaphane solution.
[0020] Thirdly, in step 4 of this invention, the broccoli sprout juice after cell wall disruption enters the filtration system via a vacuum negative pressure pump. The filtration system employs a high-efficiency solid-liquid separator, specifically a high-flow-rate bag filter, ensuring the juice clarity reaches: visually close to a clear green color with slight sedimentation. The hot broccoli sprout juice, after filtration, is concentrated in a circulating cooling pipe. The filtered broccoli sprout juice exchanges heat with low-temperature cooling water provided by a chiller under the action of a high-pressure pump. This cooling effectively inhibits microbial growth and ensures the stable preservation of sulfur-containing active substances, maintaining the product's color freshness and the effective components of the active sulfur substances.
[0021] Fourthly, in step 5 of this invention, the cooled broccoli sprout juice is transported to a filling machine for bottling via a pipeline. A quantitative volumetric filling machine is selected, with filling accuracy controlled within ±1mL. The filling speed is adjusted according to the overall production line capacity to ensure a stable and accurate filling process. After filling, each bottle is individually checked using an electronic weighing scale to ensure accurate liquid quantity. Immediately afterwards, a capping machine is used to seal the bottles, with the cap torque set at 1.2Nm-1.5Nm to ensure the packaging is airtight.
[0022] The quantitative volumetric filling machine of this invention is commercially available, such as from Dahao Packaging Machinery Co., Ltd. It has 8 filling heads, a filling capacity range of 50mL-200mL, a filling accuracy of ±1mL, and a production capacity of 2000-3000 bottles / h. In this invention, each bottle has a filling capacity of 100mL and a filling liquid volume of 85mL.
[0023] In summary, this invention utilizes a controlled oxidation process involving segmented heat shock of broccoli sprouts with high and low temperature hot water at specific ratios and durations, followed by cell wall disruption, filtration, rapid cooling, and subsequent rapid cooling after bottling. This physical method transforms broccoli sprouts into new, naturally beneficial active substances that meet the requirements for medical research: 25mg-35mg / 85mL. These values are based on an 85mL bottle size and the internationally used dosage of sulforaphane (15mg-200mg) in various medical studies.
[0024] In addition, storage and transportation at -20℃ achieves standardization and precision, with precise time-controlled processes such as washing, stimulating, melting, cutting, filtering, cooling, loading, and storage to ensure the stability of plant active substance content.
[0025] The beneficial effects of the method for preparing sulforaphane of the present invention are: 1. This invention can produce sulforaphane with high content that meets the requirements for medical research, and has high medical research value and broad market prospects.
[0026] 2. The preparation method of this invention is simple, easy to operate, and low in cost, making it suitable for large-scale promotion and application.
[0027] Based on the above technical solution, the present invention can be further improved as follows.
[0028] Furthermore, in step 1, the broccoli seedlings have a seedling period of 3-8 days.
[0029] The further beneficial effect of using the above methods is that broccoli seedlings with a seedling period of 3-8 days have the best content of active substances.
[0030] Furthermore, in step 1, the cleaning includes pre-cleaning and fine cleaning. Pre-cleaning refers to ozone cleaning of the broccoli sprouts at a concentration of 200mg / h-300mg / h for 10min-15min. Fine cleaning refers to high-pressure spraying of the pre-cleaned broccoli sprouts at a pressure of 0.2MPa-0.3MPa for 3min-5min.
[0031] The further beneficial effect of the above-mentioned cleaning method is that it ensures that the broccoli sprouts are thoroughly cleaned. Specifically, ozone cleaning involves placing the broccoli sprouts into an ozone bubble cleaning cabinet and injecting filtered purified water at room temperature. The ozone bubbles tumble and vibrate, causing the sprouts to tumble and removing impurities, seed coats, and some microorganisms from the sprout surface through water flow impact and ultrasonic vibration. Each cleaning session lasts 10-15 minutes, and the purified water is replaced after each cleaning. The meticulous cleaning process utilizes a high-pressure spray cleaning system equipped with multiple high-pressure nozzles. This system powerfully rinses the seedlings from different angles, ensuring that impurities are thoroughly removed from every part of the seedlings, including leaf crevices and stem folds. The cleaning time is 3-5 minutes, further enhancing the cleanliness of the seedlings.
[0032] Both the ozone bubble cleaning cabinet and the high-pressure spray cleaning equipment are made of 304 stainless steel, with smooth inner walls and no dead corners, facilitating cleaning and maintenance. During the cleaning process, operators must wear sterile gloves, masks, and work clothes to prevent human contamination. Cleaned broccoli sprouts should be introduced into subsequent production processes as soon as possible to avoid prolonged exposure to air and re-contamination.
[0033] The ozone bubble cleaning cabinet was purchased from Ji'an Leyichuang Electric Appliance Co., Ltd.
[0034] Furthermore, in step 1, the disinfection involves completely immersing the cleaned broccoli sprouts in a 50 mg / L hypochlorous acid disinfectant solution for 2-5 minutes at a temperature of 15°C-25°C.
[0035] The further beneficial effects of using the above parameters are as follows: Broccoli sprouts can be thoroughly disinfected. During the preparation of hypochlorous acid disinfection, a stirrer should be used at a speed of 50-60 rpm for 3-5 minutes to ensure the disinfectant is fully dissolved. The stirring tank and soaking tank used in the disinfection process are made of 304 stainless steel and equipped with drain valves for easy replacement and discharge of the disinfectant solution. During the disinfection process, operators must wear sterile gloves, masks, and work clothes to prevent human contamination. The concentration of the disinfectant solution should be checked regularly, and it should be replaced promptly when the concentration falls below the effective range. Disinfected broccoli sprouts should be introduced into subsequent production processes as soon as possible to avoid prolonged exposure to air and re-contamination.
[0036] Furthermore, the soaking process employs intermittent stirring, with stirring once every 2 minutes for 30 seconds each time, at a stirring speed of 15-20 r / min.
[0037] The further beneficial effect of the above method is that intermittent stirring during the soaking process allows all parts of the seedlings to come into full contact with the disinfectant, achieving a uniform disinfection effect.
[0038] Furthermore, in step 1, rinsing refers to rinsing the disinfected broccoli sprouts with running purified water at a flow rate of 0.5L / min-1L / min for a rinsing time of 3min-5min.
[0039] The further beneficial effect of using the above parameters is that it ensures that the disinfectant residue on the surface of the seedlings is completely removed, thus avoiding affecting the taste of the subsequent extracted liquid.
[0040] Furthermore, in step 3, the mass ratio of the broccoli sprouts soaked in high and low temperature water to the hot water is 1:(2-4), and the temperature of the hot water is 85℃-90℃.
[0041] The further beneficial effects of using the above parameters are: the above parameters are the optimal parameters, which can fully activate the glucosinolates in broccoli sprouts, making it easier to fuse with myrosinase in the later stage, and at the same time play a role in pasteurization.
[0042] Furthermore, in step 3, the cell wall breaking is performed using a three-dimensional turbulence cutter head, with each breaking process lasting 1 minute and a 2-minute pause, for a total of 3 times.
[0043] The further beneficial effects of the above are: using a three-dimensional turbulence cutter head to break the cell wall, through physical effects such as three-dimensional multi-directional turbulence + high-speed shearing + turbulent impact + vortex resonance, the cell wall is broken, releasing cell contents (such as precursor substances such as glucosinolates and myrosinase), thereby improving the extraction rate of active substances.
[0044] The purpose of repeating the process three times—one minute of blending followed by a two-minute pause—is to: (1) Intermittent operation helps with temperature control. When the high-speed cell-breaking machine is running continuously, heat is easily generated in the equipment, especially under the three-dimensional turbulence structure. Intermittent shutdown can effectively prevent the temperature of the cell-breaking liquid from rising continuously, thereby reducing the thermal inactivation of myrosinase.
[0045] (2) Repeated startup is beneficial for different shear angles. Each startup is equivalent to re-establishing the turbulence path, generating shear impacts at different angles on samples at different locations, thus enhancing uniform cell wall disruption.
[0046] The blender of this invention is commercially available, such as from Zhongshan Aonos Intelligent Technology Co., Ltd. Its dimensions are 600mm×220mm×240mm, material is 304 stainless steel, power is 22kW, capacity is 25L, and the stirring paddle speed is a variable frequency of 20000r / min-25000r / min. The blades are made of 6 pieces of high-strength, high-wear-resistant alloy steel and 3Cr13Mo stainless steel, with a carbon content of 0.3%, a chromium content of 13%, and a molybdenum content of 1%. The blade head uses three-dimensional turbulent blending, and its vertical diameter reaches 90% of the blender base.
[0047] The blades of the aforementioned blender possess high hardness, with a Rockwell hardness of approximately 50 HRC, effectively resisting wear from sprout fibers and other materials. This ensures that the blades are not easily deformed or chipped during long-term high-speed operation and frequent blending. Simultaneously, their excellent corrosion resistance allows them to adapt to various sprout juice environments, preventing oxidation and rust from affecting beverage quality and meeting food-grade production safety standards.
[0048] Furthermore, in step 4, the filtration uses a solid-liquid separator with a filtration pressure of 0.3MP-0.5MPa and a filter screen size of 80-100 mesh.
[0049] The further beneficial effect of using the above parameters is that it ensures that the clarity of the juice meets the product requirements.
[0050] Furthermore, in step 5, the cooling temperature is 5℃-7℃.
[0051] The further beneficial effects of using the above parameters are: by using the above parameters, the juice can be rapidly cooled from 60°C to below 7°C within 10 minutes, effectively inhibiting the growth of microorganisms and the stable preservation of sulfur active substances, maintaining the color freshness of the product and the effective components of active sulfur substances.
[0052] The cooling described above is performed in an industrial cooling unit. The industrial cooling unit of this invention can be purchased commercially, such as from Yujiang Energy-Saving Equipment Co., Ltd., with a cooling capacity of 33.6KW, a total power of 11KW, a temperature control range of 5℃-30℃, a cold water tank capacity of 160L, and a pump head of 16m.
[0053] Furthermore, in step 7, the rapid cooling refers to reducing the temperature of the bottled beverage from 4°C to -50°C within 20-30 minutes.
[0054] The further beneficial effects of the above are: by using a liquid nitrogen rapid cooling cabinet, the canned beverages are placed in batches and operated in a -120℃ cold cavity environment for 20-30 minutes, which quickly cools the canned beverages from 7℃ to -50℃, further inhibiting microbial growth and sulfide reactions, and extending the stability period of the product's active substances.
[0055] The liquid nitrogen rapid cooling cabinet of this invention can be purchased commercially, such as from Lier Machinery Co., Ltd., with a power of 2500W, inner liner dimensions of 655mm×460mm×1225mm, cold storage compartment volume of 100L, and temperature range of 3℃ to -120℃.
[0056] Furthermore, in step 7, the storage temperature is -20°C and the humidity is 50%-70%.
[0057] The further beneficial effect of adopting the above is that it can ensure that the beverage is stored in a suitable environment, thus guaranteeing stable product quality.
[0058] The second objective of this invention is to provide a medical sulforaphane.
[0059] The technical solution of the present invention to solve the above-mentioned technical problems is as follows: a medical sulforaphane prepared by the above-mentioned method for preparing medical sulforaphane.
[0060] The beneficial effects of the medicinal sulforaphane of the present invention are: The medical sulforaphane of this invention has high bioavailability, can detoxify, and reduce the side effects of tumor treatment. Attached Figure Description
[0061] Figure 1 This is a high-performance liquid chromatogram from Example 1 of the present invention. Detailed Implementation
[0062] The principles and features of the present invention are described below with reference to specific embodiments. The examples given are only for explaining the present invention and are not intended to limit the scope of the present invention.
[0063] Example 1 The preparation method of medical sulforaphane in this embodiment includes the following steps: Step 1: Pretreatment of broccoli sprouts Broccoli seedlings aged 3-8 days were selected and pre-cleaned with ozone at a concentration of 200 mg / h for 15 minutes. Next, they underwent high-pressure spray cleaning at 0.2 MPa for 5 minutes. The cleaned broccoli seedlings were then completely immersed in a 50 mg / L hypochlorous acid disinfectant solution. During this immersion process, intermittent stirring was used, once every 2 minutes for 30 seconds each time, at a stirring speed of 15 r / min, for a total immersion time of 2 minutes at 15℃. Finally, the disinfected broccoli seedlings were rinsed with running purified water at a flow rate of 0.5 L / min for 3 minutes.
[0064] Step 2: Immersion in high and low temperature water After pretreatment in step 1, soak the broccoli sprouts in 60℃ water for 3 minutes, then take them out and soak them in 30℃ water for 5 minutes.
[0065] Step 3: Cell wall breaking After soaking the broccoli sprouts in high and low temperature water in step 2, mix them with hot water at a mass ratio of 1:2. The temperature of the hot water is 85℃. Use a three-dimensional turbulence cutter head to break the cell wall, breaking the cell wall for 1 minute each time and stopping for 2 minutes, for a total of 3 times.
[0066] Step 4: Filtering The broccoli sprout juice obtained after cell wall breaking in step 3 was filtered using a solid-liquid separator at a pressure of 0.3 MPa and a mesh size of 80 mesh.
[0067] Step 5: Cooling Cool the broccoli sprout juice filtered in step 4 at 5°C.
[0068] Step 6: Filling The cooled broccoli sprout juice from step 5 is then bottled.
[0069] Step 7: Rapid Cooling The beverage after bottling in step 6 is rapidly cooled from 4°C to -50°C within 20 minutes to obtain medical sulforaphane, which is then stored at -20°C and 50%-70% humidity.
[0070] This embodiment also discloses a medical sulforaphane prepared by the above-described method for preparing medical sulforaphane.
[0071] The medical sulforaphane obtained in this embodiment, such as Figure 1 As shown, the content was 25 mg / 85 mL as determined by high performance liquid chromatography, which meets the requirements for medical research.
[0072] Example 2 The preparation method of medical sulforaphane in this embodiment includes the following steps: Step 1: Pretreatment of broccoli sprouts Broccoli seedlings aged 3-8 days were selected and pre-cleaned with ozone at a concentration of 250 mg / h for 12 minutes. Next, they underwent high-pressure spray cleaning at 0.25 MPa for 4 minutes. The cleaned broccoli seedlings were then completely immersed in a 50 mg / L hypochlorous acid disinfectant solution. During immersion, intermittent stirring was used, once every 2 minutes for 30 seconds each time, at a stirring speed of 18 r / min, for a total immersion time of 3 minutes at 20°C. Finally, the disinfected broccoli seedlings were rinsed with running purified water at a flow rate of 0.8 L / min for 4 minutes.
[0073] Step 2: Immersion in high and low temperature water After pretreatment in step 1, soak the broccoli sprouts in 70℃ water for 3 minutes, then take them out and soak them in 40℃ water for 5 minutes.
[0074] Step 3: Cell wall breaking After soaking the broccoli sprouts in high and low temperature water in step 2, mix them with hot water at a mass ratio of 1:3. The temperature of the hot water is 88℃. Use a three-dimensional turbulence cutter head to break the cell wall, breaking the cell wall for 1 minute each time and stopping for 2 minutes, for a total of 3 times.
[0075] Step 4: Filtering The broccoli sprout juice after cell wall breaking in step 3 was filtered using a solid-liquid separator at a pressure of 0.4 MPa and a mesh size of 80-100 mesh.
[0076] Step 5: Cooling Cool the broccoli sprout juice filtered in step 4 at 6°C.
[0077] Step 6: Filling The cooled broccoli sprout juice from step 5 is then bottled.
[0078] Step 7: Rapid Cooling The beverage after bottling in step 6 is rapidly cooled from 4°C to -50°C within 25 minutes to obtain medical sulforaphane, which is then stored at -20°C and 60% humidity.
[0079] This embodiment also discloses a medical sulforaphane prepared by the above-described method for preparing medical sulforaphane.
[0080] The sulforaphane obtained in this embodiment was detected by high performance liquid chromatography and its content was 35 mg / 85 mL, which meets the requirements for medical research.
[0081] Example 3 The preparation method of medical sulforaphane in this embodiment includes the following steps: Step 1: Pretreatment of broccoli sprouts Broccoli seedlings aged 3-8 days were selected and pre-cleaned with ozone at a concentration of 300 mg / h for 10 minutes. Next, they underwent high-pressure spray cleaning at 0.3 MPa for 5 minutes. The cleaned broccoli seedlings were then completely immersed in a 50 mg / L hypochlorous acid disinfectant solution. During this immersion process, intermittent stirring was used, once every 2 minutes for 30 seconds each time, at a stirring speed of 20 rpm, for a total immersion time of 5 minutes at 25°C. Finally, the disinfected broccoli seedlings were rinsed with running purified water at a flow rate of 1 L / min for 5 minutes.
[0082] Step 2: Immersion in high and low temperature water After pretreatment in step 1, soak the broccoli sprouts in 80℃ water for 3 minutes, then take them out and soak them in 50℃ water for 5 minutes.
[0083] Step 3: Cell wall breaking After soaking the broccoli sprouts in high and low temperature water in step 2, mix them with hot water at a mass ratio of 1:4. The hot water temperature is 90℃. Use a three-dimensional turbulence cutter head to break the cell wall, breaking the cell wall for 1 minute each time and stopping for 2 minutes, for a total of 3 times.
[0084] Step 4: Filtering The broccoli sprout juice after cell wall breaking in step 3 was filtered using a solid-liquid separator at a pressure of 0.5 MPa and a mesh size of 80-100 mesh.
[0085] Step 5: Cooling Cool the broccoli sprout juice filtered in step 4 at 7°C.
[0086] Step 6: Filling The cooled broccoli sprout juice from step 5 is then bottled. Step 7: Rapid Cooling The beverage after bottling in step 6 is rapidly cooled from 4°C to -50°C within 30 minutes to obtain medical sulforaphane, which is then stored at -20°C and 50%-70% humidity.
[0087] This embodiment also discloses a medical sulforaphane prepared by the above-described method for preparing medical sulforaphane.
[0088] The sulforaphane obtained in this embodiment was detected by high performance liquid chromatography and its content was 30 mg / 85 mL, which meets the requirements for medical research.
[0089] Comparative Example 1: Water Immersion Test Unlike Examples 1-3, in step 2 of Comparative Example 1, only soaking in high-temperature water at 60℃-80℃ for 8 minutes or only soaking in low-temperature water at 30℃-50℃ for 8 minutes was used; all other steps were the same. The detection results of the prepared sulforaphane are shown in Table 1.
[0090] Table 1
[0091] Therefore, step 2 of this invention employs a pretreatment strategy of "thermal induction + temperature-controlled activation," which is more conducive to maximizing sulforaphane production compared to single-temperature treatment. The high-temperature stage breaks down cell walls to release the substrate; the medium-temperature stage preserves the enzyme to enhance sulforaphane synthesis.
[0092] Comparative Example 2: Cell Wall Breaking Method Test Unlike Examples 1-3, in step 3 of Comparative Example 2, conventional two-dimensional cell disruption was used. All other steps were the same. The detection results of the prepared sulforaphane are shown in Table 2.
[0093] Table 2
[0094] Note: Byproducts refer to the residue after cell wall disruption filtration.
[0095] Therefore, step 3 of the present invention uses a three-dimensional turbulence cutter head to break the cell wall. Through physical effects such as three-dimensional multi-directional turbulence, high-speed shearing, turbulent impact, and vortex resonance, the cell wall is broken, and cell contents (such as precursor substances such as glucosinolates and myrosinase) are released, thereby improving the extraction rate of active substances.
[0096] Comparative Example 3 Unlike Examples 1-3, the cell wall disruption interval is different in step 3 of Comparative Example 2. All other steps are the same. The detection results of the prepared sulforaphane are shown in Table 3.
[0097] Table 3
[0098] Therefore, it can be seen that step 3 of the present invention employs intermittent cell disruption, which helps in temperature control and effectively avoids a continuous rise in the temperature of the disruption solution, thereby reducing the thermal inactivation of myrosinase. Moreover, repeated starting is beneficial for different shear angles, enhancing uniform cell disruption.
[0099] Experimental Case 1: Case Study of Cancer Patients Taking the Drug Methods: Six subjects with tumors were orally administered the sulforaphane product prepared in Example 2 of this study. Duration: 6-12 months. Dosage: 50 mg / day-120 mg / day. Results are shown in Table 4.
[0100] Table 4
[0101] Experimental Example 2: Detoxification (Helicobacter pylori) Case Study Methods: 21 subjects infected with Helicobacter pylori were orally administered the sulforaphane product prepared in Example 2 of this study. Duration: 4 weeks. Dosage: 170 mL / day. DOB (Digital Oxygen Deficiency) values for Helicobacter pylori showed no change in 9 subjects, a significant decrease in 9 subjects, and 3 subjects withdrew midway. This indicates a reduction in the severity of Helicobacter pylori infection. Therefore, the sulforaphane of this invention has a significant antibacterial effect on approximately 50% of the subjects.
[0102] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims
1. A method for preparing medicinal sulforaphane, characterized in that, Includes the following steps: Step 1: Pretreatment of broccoli sprouts Take broccoli sprouts and clean, disinfect, and rinse them in sequence; Step 2: Immersion in high and low temperature water After pretreatment in step 1, soak the broccoli sprouts in water at 60℃-80℃ for 3 minutes, then take them out and soak them in water at 30℃-50℃ for 5 minutes. Step 3: Cell wall breaking Mix the broccoli sprouts soaked in high and low temperature water in step 2 with hot water to break down the cell walls; Step 4: Filtering Filter the broccoli sprout juice obtained from step 3 after cell wall breaking; Step 5: Cooling Cool the broccoli sprout juice filtered in step 4. Step 6: Filling The cooled broccoli sprout juice from step 5 is then bottled. Step 7: Rapid Cooling The beverage after bottling in step 6 is rapidly cooled to obtain medical sulforaphane, which is then stored.
2. The method for preparing medical sulforaphane according to claim 1, characterized in that, In step 1, the broccoli seedlings are in the seedling stage of 3-8 days. The cleaning includes pre-cleaning and fine cleaning. Pre-cleaning refers to ozone cleaning of the broccoli seedlings at a concentration of 200mg / h-300mg / h for 10-15 minutes. Fine cleaning refers to high-pressure spraying of the pre-cleaned broccoli seedlings at a pressure of 0.2MPa-0.3MPa for 3-5 minutes.
3. The method for preparing medical sulforaphane according to claim 1, characterized in that, In step 1, the disinfection involves completely immersing the cleaned broccoli sprouts in a 50 mg / L hypochlorous acid disinfectant solution for 2-5 minutes at a temperature of 15°C-25°C.
4. The method for preparing medical sulforaphane according to claim 3, characterized in that, The soaking process is carried out with intermittent stirring, once every 2 minutes, for 30 seconds each time, at a stirring speed of 15-20 r / min.
5. The method for preparing medical sulforaphane according to claim 1, characterized in that, In step 1, rinsing refers to rinsing the disinfected broccoli sprouts with running purified water at a flow rate of 0.5L / min-1L / min for 3-5 minutes.
6. The method for preparing medical sulforaphane according to claim 1, characterized in that, In step 3, the mass ratio of the broccoli sprouts soaked in high and low temperature water to the hot water is 1:(2-4), and the temperature of the hot water is 85℃-90℃; the cell wall breaking is performed using a three-dimensional turbulence cutter head, with each cell wall breaking process lasting 1 minute and stopping for 2 minutes, for a total of 3 times.
7. The method for preparing medical sulforaphane according to claim 1, characterized in that, In step 4, the filtration uses a solid-liquid separator with a filtration pressure of 0.3MP-0.5MPa and a filter screen size of 80-100 mesh.
8. The method for preparing medical sulforaphane according to claim 1, characterized in that, In step 5, the cooling temperature is 5℃-7℃.
9. The method for preparing medical sulforaphane according to claim 1, characterized in that, In step 7, the rapid cooling refers to reducing the temperature of the bottled beverage from 4°C to -50°C in 20-30 minutes; the storage temperature is -20°C and the humidity is 50%-70%.
10. The medical sulforaphane prepared by any one of the methods described in claims 1-9.