Method for preparing stabilized liquid sulforaphene preparation

Abstract

The invention discloses a method for preparing a stabilized liquid sulforaphene preparation, and belongs to the technical field of separation and purification of natural products. By the method, the stabilized liquid sulforaphene preparation which is not degraded within the shelf life up to 12-18 months is prepared by the following steps: with skimmed carmine radish seed powder as a raw material,preparing sulforaphene, preparing an activated 4A molecular sieve, preparing a liquid medicinal auxiliary material dewatered by the activated 4A molecular sieve, preparing a sulforaphene dispersion, preparing the stabilized liquid sulforaphene preparation and the like. According to the method, measures of light avoidance, low temperature, negative pressure and a measure of deoxygenation and nitrogenization are taken, so that adverse factors which can cause degradation of the sulforaphene are eliminated as much as possible, and thus the stability of the sulforaphene is significantly enhanced; used production equipment is industrial equipment, the production condition is easy to implement, the operation is convenient, and the method is suitable for large-scale production; no three wastes areproduced in the production process, the method is a typical environment-friendly production technology and is convenient to popularize and apply, and the prepared stabilized sulforaphene can be widely applied to the field of research and development of medicines, food, health-care products and the like.

Description

1. Technical field [0001] The invention belongs to the technical field of separation and purification of natural products, and in particular relates to a method for preparing a stabilized radishin liquid preparation. 2. Background technology [0002] Radixin is also known as radishin, radishin, etc., and its molecular formula is C 6 h 9 NOS 2 , the system name is (E)-4-isothiocyanato-1-(methylsulfinyl)-1-butene, which is a syrupy yellow liquid at room temperature, soluble in water, methanol, ethanol, Solvents such as chloroform and ether. Relevant studies have shown that rapathin has strong biological activities in anti-oxidation, anti-virus, lowering blood pressure, anti-platelet aggregation, promoting digestion, preventing cardiovascular diseases, etc. With obvious blocking effect, it is a natural active substance with market potential and economic value. However, due to the influence of temperature, light, solvent and other factors, radhamin degrades rapidly during p...

AI Technical Summary

Problems solved by technology

The main disadvantages of this method are: ① adding radhamin to the prepared membrane material aqueous solution, and radhamin is extremely unstable in the aqueous solution and begins to degrade within a few minutes; ② the inlet air temperature reaches 180°C when spray drying At this temperature, the degradation rate of radishin is faster; ③Compared with the radishin without microencapsulation, although the prepared microcapsule-embedded radish can effectively isolate oxygen, because the radishin in ① and ② Has obviously degraded, therefore, this method is difficult to prepare high-purity radishone product

The disadvantages of this method are: ① radishin is soluble in water but not in non-polar vegetable oil, and vegetable oil does not absorb radishin, so radishin can only exist in the form of precipitation in vegetable oil, and it is very easy to have intermolecular collisions. It is degraded by adsorption and catalysis; ②It is not stated that radishin should be kept away from light, but radishin will change and accelerate decomposition under light, which also leads to a decrease in its stability; ③The result obtained by this patent is: in 360 days, radish The degradation rate at -80°C to 120°C was significantly reduced to 20.3%-35.8% of the control group

That is to say, through the preservation method published in this patent, radishin is still degrading, even at the extreme temperature of -80°C, which shows that it is still unstable, and the degradation products of radishin will cause various toxicity to the human body. side effects, therefore, the radish preserved by this method can not be used in medicine or food industry