Establishment of an analytic condition for isoflavonoids in puerariae radix and the effects of different processing methods on isoflavonoids in puerariae radix

• Main Author: 陳蕾安
• Other Authors: 陳桐榮
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/11027875955556569819

碩士 === 國立嘉義大學 === 食品科學系研究所 === 97 === Puerariae Radix is a traditional Chinese herbal medicine, containing abundant of isoflavonoids, including puerarin, daidzin, daidzein, genistin and genistein. The present study consists of two parts, the first part was to establish an analytic condition and confirm the analysis method for isoflavonoids in Puerariae Radix by High Performance Liquid Chromatography. Secondly, isoflavonoids in fresh Puerariae radix, commercial samples of Puerariae radix and its herbal preparations were determined. Subsequentively the effects of different processing methods on isoflavonoids in Puerariae Radix. The processing methods include i) the heating of commercial Puerariae radix samples with different solvents were investigated；ii) fermenting it with lactic acid bacteria. The result exhibited all calibration curves showed good linear regression (r2＞0.99), overall recoveries were higher than 90% and reproducibilities of RSD were less than 5%. The proposed method has been successfully applied to the assay of isoflavonoids in Puerariae Radix. According to the quantification datas that the highest level of isoflavonoid contents Puerariae Radix was puerarin, and the isoflavonoid contents in skin of Puerariae Radix (2.54 mg/g) were higher than peel Puerariae Radix (1.28 mg/g). The contents of puerarin in commercial samples of Puerariae Radix were between 1.79∼3.39 mg/g and significant differences in isoflavonoids contents were observed among various herbal preparations which contained Puerariae Radix, e.g. the range of puerarin contents were 0.26∼20.53 mg/g. The highest extractible ratio of isoflavonoids contents in commercial samples of Puerariae Radix that cooked in boiling water was 84.9 %, which was 33.3% higher than commercial samples of Puerariae Radix cooked in boiling Michiu. We selected eight lactic acid bacteria for fermentation experiment, including one Bifidobacterium sp., five Lactobacillus sp. and two Enterococcus sp.. Results showed that the initial contents of puerarin was 1.83 mg/g in Puerariae Radix fermented with E. faecium CCUG 34851 and E. faecium CCUG 46070 incubated at 37 °C for 72 h, the contents were decreased to 1.61 mg/g and 1.51 mg/g, respectively. The initial contents of daidzein (0.05 mg/g) and genistein (0.01mg/g) in Puerariae Radix fermented with L. plantarum BCRC12944 incubated at 37 °C for 72 h were increased to 1.30 mg/g and 0.12 mg/g, respectively. L. plantarum BCRC12944 incubated with Puerariae Radix resulted in the highest levels of daidzein and genistein in this experiment.