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KMID : 1134820220510010082
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 1 p.82 ~ p.86
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Component Analysis of the Kudzu (Pueraria lobata) Root and Development of Puerarin and Starch Extraction Method
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Kim Ji-Soo
Woo Seung-Hye
Jeong Hyun-Mo
Shin Yu-Jeong
Kim Eun-A
Lee Ye-Rim
Lee Eun-Hyeong
Shim Jae-Hoon
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Abstract
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Studies have demonstrated potential health benefits of kudzu (Pueraria lobata) such as anti-cancer and anti-diabetic effects and prevention of osteoporosis. Kudzu contains the bioactive substance, isoflavone. Puerarin, the major isoflavone in kudzu is found in larger amounts than soybean, which is considered the main source of isoflavone. However, domestic kudzu may be collected at different times. Collected kudzu shows a variation in puerarin content depending on the collection period, so it is difficult to maintain the quality during commercialization. On the other hand, Vietnamese kudzu, which is grown every year, is more suitable for commercialization than domestic kudzu because it is possible to maintain consistent product quality. In this study, the conditions for extracting both puerarin and starch from Vietnamese kudzu were established, and the high-performance liquid chromatography (HPLC) analysis program was optimized to conduct component analysis. After extraction using 45% (v/v) of ethyl alcohol (EtOH) at 60°C for 1 h, 12.7 mg/g of puerarin from kudzu root was obtained and kudzu residues isolated during the extraction process contained about 74% of starch, which indicates that this extraction method is efficient for the preparation of both puerarin and starch from kudzu root.
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KEYWORD
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kudzu, isoflavone, puerarin, starch, extraction
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