Analysis of Puerarin and Chemical Compositions Changes in Kudzu Root during Growth Period
The kudzu root is one of the earliest medicinal plants listed in traditional Chinese medicine. In this paper, chemical compositions changes of kudzu roots from one year old to five years old were analyzed with respect to puerarin, acid-insoluble polysaccharides, acid-soluble polysaccharides, reducin...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2014/582176 |
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| author | Yiguo Zhao Mei Xu Zhinneg You Dongsheng Li Mingquan Zhou Yupeng Zhu Chao Wang |
| author_facet | Yiguo Zhao Mei Xu Zhinneg You Dongsheng Li Mingquan Zhou Yupeng Zhu Chao Wang |
| author_sort | Yiguo Zhao |
| collection | DOAJ |
| description | The kudzu root is one of the earliest medicinal plants listed in traditional Chinese medicine. In this paper, chemical compositions changes of kudzu roots from one year old to five years old were analyzed with respect to puerarin, acid-insoluble polysaccharides, acid-soluble polysaccharides, reducing sugar, protein, free amino acids, and lipid. In addition, the puerarin content was determined by high performance liquid chromatography (HPLC) method. The results showed that acid-soluble polysaccharides content of kudzu root increased with each growth period. In contrast, the acid-insoluble polysaccharides decreased significantly. The contents of reducing sugar and puerarin in kudzu root decreased significantly during its growth period. Beyond that, the contents of protein, free amino acids, and lipid in kudzu root ranged from 31.8 to 45.8 g/kg, 2.21 to 4.33 g/kg, and 32.2 to 76.9 g/kg, respectively. The trend of protein content coincided with the total content of free amino acids, in contrast to lipid. This paper provides a set of data and the select of kudzu root for the processing and development of new products of kudzu root. |
| format | Article |
| id | doaj-art-30a502711c4a4392b60a821c8078427f |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-30a502711c4a4392b60a821c8078427f2025-02-03T07:24:47ZengWileyJournal of Chemistry2090-90632090-90712014-01-01201410.1155/2014/582176582176Analysis of Puerarin and Chemical Compositions Changes in Kudzu Root during Growth PeriodYiguo Zhao0Mei Xu1Zhinneg You2Dongsheng Li3Mingquan Zhou4Yupeng Zhu5Chao Wang6Hubei Collaborative Innovation Center of Industrial Fermentation, Wuhan, Hubei 430068, ChinaHubei Collaborative Innovation Center of Industrial Fermentation, Wuhan, Hubei 430068, ChinaHubei Collaborative Innovation Center of Industrial Fermentation, Wuhan, Hubei 430068, ChinaHubei Collaborative Innovation Center of Industrial Fermentation, Wuhan, Hubei 430068, ChinaLianou Center, Wuhan University, Wuhan, Hubei 430068, ChinaHubei Collaborative Innovation Center of Industrial Fermentation, Wuhan, Hubei 430068, ChinaHubei Collaborative Innovation Center of Industrial Fermentation, Wuhan, Hubei 430068, ChinaThe kudzu root is one of the earliest medicinal plants listed in traditional Chinese medicine. In this paper, chemical compositions changes of kudzu roots from one year old to five years old were analyzed with respect to puerarin, acid-insoluble polysaccharides, acid-soluble polysaccharides, reducing sugar, protein, free amino acids, and lipid. In addition, the puerarin content was determined by high performance liquid chromatography (HPLC) method. The results showed that acid-soluble polysaccharides content of kudzu root increased with each growth period. In contrast, the acid-insoluble polysaccharides decreased significantly. The contents of reducing sugar and puerarin in kudzu root decreased significantly during its growth period. Beyond that, the contents of protein, free amino acids, and lipid in kudzu root ranged from 31.8 to 45.8 g/kg, 2.21 to 4.33 g/kg, and 32.2 to 76.9 g/kg, respectively. The trend of protein content coincided with the total content of free amino acids, in contrast to lipid. This paper provides a set of data and the select of kudzu root for the processing and development of new products of kudzu root.http://dx.doi.org/10.1155/2014/582176 |
| spellingShingle | Yiguo Zhao Mei Xu Zhinneg You Dongsheng Li Mingquan Zhou Yupeng Zhu Chao Wang Analysis of Puerarin and Chemical Compositions Changes in Kudzu Root during Growth Period Journal of Chemistry |
| title | Analysis of Puerarin and Chemical Compositions Changes in Kudzu Root during Growth Period |
| title_full | Analysis of Puerarin and Chemical Compositions Changes in Kudzu Root during Growth Period |
| title_fullStr | Analysis of Puerarin and Chemical Compositions Changes in Kudzu Root during Growth Period |
| title_full_unstemmed | Analysis of Puerarin and Chemical Compositions Changes in Kudzu Root during Growth Period |
| title_short | Analysis of Puerarin and Chemical Compositions Changes in Kudzu Root during Growth Period |
| title_sort | analysis of puerarin and chemical compositions changes in kudzu root during growth period |
| url | http://dx.doi.org/10.1155/2014/582176 |
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