Study on the Optimum Extraction and Purification Technology of Isoflavonoid of Pueraria Lobata

Abstract

Abstract: The optimal extraction and purified technology of pueria isoflavonid were studied in this experiment. The resultsshowed that the optimum conditions of the isoflavone extraction rate of material to using alcohol as 1:8, 75%alcohol for 2h andat the temperature of 70℃. The optimum conditions of the isoflavone extraction by using water: rate of material to water as1:10 for 3h and at the temperature of 100℃ with 3 times. The results of purifying with NaCl showed that the yield of alcoholextracted isoflavonoid was over 4.96%,and the content of isoflavonoid was isoflavonold 33.84%, the yield of water extractedisoflavonoid was over 6.45%,and the content of isoflavonoid was 10.50%.

Key words: pueraria lobata chwi, isoflavonid, extraction, purification

YANG Shi-Jun, ZHANG Hui-Xiang, ZHOU Yi-Jing. Study on the Optimum Extraction and Purification Technology of Isoflavonoid of Pueraria Lobata[J]. FOOD SCIENCE, 2004, 25(8): 124-127.

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Study on the Optimum Extraction and Purification Technology of Isoflavonoid of Pueraria Lobata

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