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THE RESEARCH ON THE EXTRACTION OF ISOFLAVONES FROM PUERARIN LOBATA AND EDIBLE PUERARIN LOBATA PRODUCTION

Guoping Yu

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Abstract

This paper summarize the development of the extraction of isoflavones which is the effective component from Puerarin lobata, the comparison of technique and character among some distilling procedures, and offer reference to industrial extraction of isoflavone from Puerarin lobata; and introduce the development of edible Puerarin lobata production; finally analyse the prospect of development for use of edible Puerarin lobata production in our country.

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What this paper is about

This paper summarize the development of the extraction of isoflavones which is the effective component from Puerarin lobata, the comparison of technique and character among some distilling procedures, and offer reference to industrial extraction of isoflavone from Puerarin lobata; and introduce the development of edible Puerarin lobata production; finally analyse the prospect of development for use of edible Puerarin lobata production in our country.

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OpenAlex reports 2 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

This paper summarize the development of the extraction of isoflavones which is the effective component from Puerarin lobata, the comparison of technique and character among some distilling procedures, and offer reference to industrial extraction of isoflavone from Puerarin lobata; and introduce the development of edible Puerarin lobata production; finally analyse the prospect of development for use of edible Puerarin lobata production in our country.

Key concepts: Puerarin, Lobata, Pueraria, Isoflavones, Extraction (chemistry), Chemistry, Traditional medicine, Chromatography

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THE RESEARCH ON THE EXTRACTION OF ISOFLAVONES FROM PUERARIN LOBATA AND EDIBLE PUERARIN LOBATA PRODUCTION — Research Paper | ScholarLens