STUDY ON EXTRACTION TECHNIQUE OF TOTAL ISOFLAVONES FROM KUDZU ROOT AND MENSURATION BY UV AND TLC METHODS

To effectively separate and distill total isoflavones from kudzu (Pueraria lobata) root,the extraction technique of total isoflavones was studied through ethanol circumfluence method. Taking puerarin as the standard sample, by 250 nm wavelength and by UV spectrometric method, the content of total isoflavones was mensurated fleetly. And Taking puerarin and daidzin as standard samples, two main components had corking qualitative analysis by TLC chromatogram method. The results showed that the optimum condition for the extraction is as following :extraction temperature 80 ℃, 15 multiple 70 % ethanol distills twice, time 1.5 h. Here the extract rate was 5.99 % and the purification degree of the rude flavones was 25.84 %. When the expending reagent was acetic acid acetic ester-acetone-toloul-water(9.5:8:1.0:1.7), puerarin and daidzin could be commendably identified under 365 nm and 254 nm wavelength. The Rf value of them were 0.30 and 0.39.