FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (9): 266-270.

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Study on Isolating and Purifying of Red Clover Isoflavone

 WANG  Hai-Bo   

  1. Department of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China
  • Online:2007-09-15 Published:2011-11-22

Abstract: The high purification isoflavone was extracted from low purification red clover isoflavone product by solvent extraction and static state adsorption.In this study,the factors by which influence to the purifying are studied systematically and deeply.The experiment results indicate that the purifying capability of n-Butanol/water was higher than aqueous two-phase.In the static state adsorption,activated carbon was used to impurity sorbents,alumina was used to isoflavone sorbents and the methanol/aether was used to release solvent.The experiment results indicate that the static state adsorption method have obvious purifying capability,the product purity was enhanced from 22.6% to 62.5% by using this method.

Key words: red clover isoflavone, isolate and purify