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How to Identify Soy Isoflavones

Edit by Yongyuan Bio Kiki 20191118

1.Basic info
 
1.1 Source: Natural Soy Isoflavones, and Synthesis of isoflavones from added sources
1.2 Botanical Sorce: soybean meal, soybean germ.
The soybean meal is a by-product obtained after soybean oil is extracted from the soybean. The germ refers to the bud that is germinated after the soybean is soaked in water. At present, the reference price of raw materials in the market is RMB 4200-4800/ ton for germs and RMB 2800-3200/ ton for soybean meal.
1.3 Active Ingredients: Daidzin, Daidzein, Genistin, Genistein, Glycitin, Glycitein.
At present, there are 12 kinds of soy isoflavones that have been isolated and structurally identified, including aglycon and glucoside. Among them, Daidzin, Glycitin, and Genistin exist in the form of glucoside, Daidzein, Glycitein, and Genistein exist in free form. By now, only daidzein and genistein can be synthesized.
 
2.Extraction flow and yield
 
Soybean→Extraction→Adsorption→Concentration→Drying→Smash and mix→Product
 
The yield of the soybean germ is about 40:1, that is to say, 25kg of SoyBean extract can be obtained from 1 ton of the germ. The yield of soybean meal is about 125:1, that is,1 ton of soybean meal can produce about 8 kg extract.
 
3. Identification of soy isoflavones
 
The content of soy isoflavones is generally calculated by the sum of the content of six soy isoflavone components: Daidzin, Glycitin, Genistin, Daidzin, Glycidin, Genistein. The first three components belong to the type of glucoside, and the following three components belong to the free type. In the natural soybean, the soy isoflavone is mainly in the form of glucoside, and the content of the free form is very low, generally not more than 15% of the total content.
 
3.1 The soy isoflavone is produced by using the by-product defatted soybean meal produced by the soybean oil press as a raw material. Among the six soy isoflavones components, the content of Genistin, Genistein, Daidzin, Daidzein is relatively high. Due to the low content of soy isoflavones in the soybean meal, high technical requirements, and high production cost, this kind of soy isoflavones are sold at a relatively high price. However, due to its high content of active ingredients, good effect, and high-cost performance, it is still the main variety sold on the market and is well received by customers.
 
3.2 The soy isoflavones are produced from soybean germs, a by-product of the soybean protein. Among the six soy isoflavones, Glycitin and Daidzin are high in content, generally accounting for more than 40% of the total isoflavone content. Compared with the same specifications of soy isoflavones extracted from soybean meal, although the total isoflavone content is the same, the content of the truly physiologically active soy isoflavones varies greatly. Due to the relatively high content of soy isoflavones in soybean germ, which is 10 times the content of isoflavones in soybean meal, and lower production cost, this kind of soy isoflavones products sold in the market at a lower price.
 
3.3 A mixture of the above two extracts
 
Such soy isoflavones are a mixture of the above two types of soy isoflavones, which is a compromise solution, the quality of the product is somewhere in between, the price is between the two, and the cost performance is also between the two. This type of product poses the greatest confusion to customers because its composition of the six components is different from the typical soy isoflavones extracted from the soybean meal and from the germ, and manufacturers often pretend it to be the soy isoflavones extract from the soybean meal.
 
3.4. Synthetic added isoflavones
 
Among the six components of soy isoflavones, only daidzein and genistein can be artificially synthesized. Therefore, the content of Daidzein and genistein in such products is relatively high, and the price is much lower than the natural Extracted soy isoflavones.
 
4. Natural soy isoflavones are mainly found in the form of glucoside in soybeans, while the direct absorption and metabolism of soy isoflavones in the human body are in the form of aglycones. Therefore, soy isoflavones aglycones are also known as "active soy isoflavones". Our company uses bio-enzymatic hydrolysis technology to hydrolyze β-glycoside in glycoside-type soy isoflavones into soy isoflavones aglycones that can be directly absorbed by the human body, which not only ensures the pure natural quality of soy isoflavones but also converts them into soy isoflavones aglycones with higher activity (main components: Daidzein, Genistein, Glycitein).
 
Distribution of Soy Isoflavones in Different Types
 
       Type/Source
 
Ingredients
SOY ISOFLAVONE AGLYCONES Soybean meal Extracted Soybean germ Extracted Synthetic added isoflavones
Daidzin 0.76% 15.20% 23.12% 1.37%
Glycitin 0.15% 4.06% 11.40% 5.52%
Genistin 0.20% 19.11% 4.36% 0.54%
Daidzein 26.88% 1.03% 1.58% 31.93%
Glycitein 8.66% 0.41% 0.34% 1.21%
Genistein 4.20% 2.18% 0.32% 0.16%
 
 
5.Application
 
The US Food and Drug Administration (FDA) approved soy isoflavones as a health food as early as 1996. With the deepening of its functional and nutritional research, it will be more and more widely used in food, medicine, health care, and other industries.
 
It is used in the health-care product industry. because of its estrogen-like effect, it is used as a health food for women, and more and more mature products such as soy isoflavones tablets and capsules are very popular.
 
It is applied to the pharmaceutical industry. It can be used for cerebrovascular troubles, senile dementia, osteoporosis, etc.
 
It is used in the livestock and poultry industry.
 
SOY ISOFLAVONE AGLYCONES can be absorbed directly by the human body and skin, it can be also used in cosmetics.
 
Shaanxi Yongyuan Bio-Tech Co., Ltd supply Soy Isoflavones naturally extracted from domestic non-GMO soybeans (germ 10%-90%, soybean meal 10%-90%), soy isoflavone aglycones (20%-80%), water-soluble soy Isoflavones (10%). Product quality assurance, sample available for test.

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