Active ingredients of red clover are isofalvones. Now, analysis
standard of red clover extract recorded in USP28 showed concentration
of 4 isoflavones. They are Daidzein, Genistein, Formononetin and
Biochanin A. In fact, There are far more than 4 isoflavones in red
clover herb body. There are many kinds of isoflavones, isoflavones
glycosides, flavones and flavone glycosides. Compared with complex
active ingredients, analysis standard is simple and limited. It is
for this reason casused different red clover extraction technology.
Referenced by chemical structure and polarity, first extract step can
be designed to water extraction and ethanol extraction.
Water process can extract many kinds of flavone glycosides and
isoflavone glycosides. Water solubility of glycoside is better than
aglycone. So, 3 soflavones (Dadzein, Genistein and Formononetin) can
be extract completely. Biochanin A can't be extract fully. Therefore,
water extraction product showed brown green colour. Concentration of
Biochina A is lower.
Ethanol process can extract many isoflavones and flavones because
ethanol solubility of aglycone is better than that of glycosides. Four
isoflavones can be extract completely. At the same time chlorophyl can
solve more in ethanol than water. So, Ethanol extraction red clover
prodct showed brown green. Greener than water extraction red clover
product.
proverbial, we use leaves and flowers of red clover as raw material.
Leaves are green, flowers are red. So, red clover extract product
showed brown green or deep green, light green(higher concentration
product colour). But there are lots of back red clover extract, then,
Why? Why it comes?
After ended first extract step, man discovered that there are not
only biochanin A in product, but also more biochanin A glycosides in
it. Chemical book told us that Biochanin A glycosides can be changed
to biochanin A through hydrolyze reactions. Somebody thought, Ha, it
is a good idea, we can add concentration of biochanin A without more
cost. They added hydrochloric acid into first step product and heat
it to improve acid hydrolyze reactions. As the result, they got it.
They did get higher concentration biochanin A in their product.
However, hydrochloric acid is so powful, they not only reacted with
biochanin A, but also with many natural ingredients. There happened
many hydrolyze reactions, many neutralisation reactions and so on.
At last, brown green product became brown black. Many natural
ingredients disappeared, many unknow new substances came to product.
Appreace and colour changed hugely, to be balck powder. Odor changed
from natural flower fragrance to a little acid. Solubiliy in water
came to be bad. Unsoluble substance increased more clearly.
Balck red clover extract product, Can we think it is natural? Safe?
welcome to talk about it.
Dear Edward,
Ok, sample is no problem, Is 10G enough?
Best Regards
Sharon
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