Study on Extraction Technology of Soybean Isoflavoues and Their Ameliorative Effect on Blood Coagulation

Abstract

Abstract: Soybean isoflavones (SI)were prepared from soybean meal with an extracting procedure in several solvents,and identified by comparison with SI reagents from Sigma company in TLC and HPLC.Thereafter an experiment was carried out in hyperlipidemic rats in order to observe the effects of SI on the regulation of blood coagulation.The results showed that the properties of the preparing spmple,a mixture of genistin and daidzin,were identical to these of standard samples in TLC or HPLC,while hydrolyzed by hydrochloric acid to get a mixture of genistdin and daidzein.It revealed that the abnormal blood coagulation in hyperlipidemic rats was ameliorated when SI was supplemnted into the high fat diet.

Key words: , Soybean isoflavones Extracting technology－process Blood coagulation；

YAN Xiang-Hua, LIU Da-Xing, HE Chuan-Min, GU Jing-Fan, SUN Cun-Pu, LIU Dian-Xin. Study on Extraction Technology of Soybean Isoflavoues and Their Ameliorative Effect on Blood Coagulation[J]. FOOD SCIENCE, 2001, 22(5): 70-73.

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Study on Extraction Technology of Soybean Isoflavoues and Their Ameliorative Effect on Blood Coagulation

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