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Title: The Extraction of Kudzu Root Isoflavones from Pueraria lobata by Decompressing Inner Ebullition.
Authors: XU Hua-dong; HAO Rui-ran; WEI Teng-you; TONG Zhang-fa
Abstract: The isoflavone of kudzu root in Pueraia lobata was extracted by method of decompressing inner ebullition. First, Pueraia lobata is moistened with small amount of ethanol-water in order to desorb the kudzu root isoflavone adequately, then hot-water is added, at the same time, the pressure of extraction depressed rapidly, so that the ethanol-water inside Pueraria lobata is boiled and the process of extraction is strengthened. The experimental results indicated that at the pressure of 0. 018 MPa and 45 °C, only 8 rain was spent in twice of extraction and the yield of Pueraia isoflavone was 11.2%. Comparison with traditional method using ethanol to extract, in despite of the temperature depressed by 35 °C, the extraction speed is still 15 times quicker, the quantity of ethanol decreases 12 times, and the advantage is patency.
Subjects: PLANT extracts; EBULLITION; PUERARIA; ISOFLAVONES; KUDZU
Publication: Natural Product Research & Development, 2008, Vol 20, Issue 2, p349
ISSN: 1001-6880
Publication type: Academic Journal

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The Extraction of Kudzu Root Isoflavones from Pueraria lobata by Decompressing Inner Ebullition.