大豆异黄酮在食品中应用的专利技术综述

Review of Patent Technology of Soybean Isoflavones Applied in Food

本文从国内专利申请量、申请人类型、主要申请人分析、应用的食品类型及功效等方面对大豆异黄酮在食品中的应用进行了阐述和分析。结果表明,2000年以后,大豆异黄酮在国内食品中的应用受到了越来越广泛的关注,申请量总体趋势持续增高。通过对专利申请人的分析可知,企业是技术创新的主体,个人次之,大专院校也具有不容忽视的研发实力。目前大豆异黄酮主要用于保健食品,饮料、乳制品、豆制品中也有少量应用,其应用功效主要集中在强健骨骼、缓解更年期症状、抗衰老、提高免疫等方面,而且主要针对女性群体开发相应产品。将来可以考虑拓宽大豆异黄酮应用的食品类型、受用人群,还可以探索其新的功效作用或对结构进行改进。同时应当注重专利保护作用,及时将研究成果转化为专利。

In this paper,the application of soybean isoflavones in food was elaborated and analyzed from the aspects of patent application amount,applicant type,analysis of main applicants,applied food type and efficacy.The results show that after 2000,the application of soybean isoflavones in food has been paid more and more attention,and the application amount has been increasing.According to the analysis of patent applicants,enterprises are the main body of technological innovation,followed by individuals,and colleges and universities also can not be ignored.At present,soybean isoflavones are mainly used in health food,drinks,dairy products and soybean products.Their application effects mainly focus on strengthening bones,relieving menopausal symptoms,anti-aging,improving immunity,etc.,and mainly develop corresponding products for female groups.In the future,we can consider to broaden the application of soybean isoflavones in food types and people,and explore new functions or improve the structure.At the same time,we should pay attention to the role of patent protection and transform the research results into patents in time.