| 摘要 |
FIELD: food industry. ^ SUBSTANCE: glucosinolates extraction method involves production of a mixture of vegetal raw material containing glucosinolates and a liquid, heating the mixture for enzymes inactivation in the vegetal raw material, interaction of the mixture inactivated by heating with an anion-exchange membrane at a temperature of 2 - 7C during 4 - 24 hours for absorption of at least a part of glucosinolates on the anion-exchange membrane and glucosinolates releasing from the anion-exchange membrane by way of the anion-exchange membrane interaction with a water solution. Alternatively, the method envisages repetition of the extraction and glucosinolates releasing stage. The vegetal raw material is represented by whole plants, leaves, stems, inflorescences, fruit, flowers, tubers or roots. The produced glucosinolates extract is introduced into the formula of a food product or pharmaceutical composition in an amount of 1 - 100 mg per portion of the food product or per dose of the pharmaceutical composition. ^ EFFECT: invention allows to produce a glucosinolate extract due to usage of a more cost-effective method and optimal modes of interaction of the vegetal raw material with the anion-exchange membrane. ^ 27 cl, 3 dwg, 3 ex |
