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2011•China Medical HeraldRequires access

Processing impact on total flavonoids and puerarin in Pueraria

Wang Fang

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Abstract

Objective: To Compare the different processing methods in influence of the content of total flavanone and puerarin in Pueraria.Methods: Used the ethyl alcohol backflow and TLC,applied the ultraviolet spectrophotometric method to examine the content of total flavanone and puerarin.Results: The content of total flavanone and puerarin,The wheat bran simmers the law was to be higher than the wheat bran roasting law in Pueraria.Conclusion: The wheat bran method is better than others on content of total flavanone and puerarin.

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What this paper is about

Objective: To Compare the different processing methods in influence of the content of total flavanone and puerarin in Pueraria.Methods: Used the ethyl alcohol backflow and TLC,applied the ultraviolet spectrophotometric method to examine the content of total flavanone and puerarin.Results: The content of total flavanone and puerarin,The wheat bran simmers the law was to be higher than the wheat bran roasting law in Pueraria.Conclusion: The wheat bran method is better than others on content of total flavanone and puerarin.

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Available abstract

Objective: To Compare the different processing methods in influence of the content of total flavanone and puerarin in Pueraria.Methods: Used the ethyl alcohol backflow and TLC,applied the ultraviolet spectrophotometric method to examine the content of total flavanone and puerarin.Results: The content of total flavanone and puerarin,The wheat bran simmers the law was to be higher than the wheat bran roasting law in Pueraria.Conclusion: The wheat bran method is better than others on content of total flavanone and puerarin.

Key concepts: Puerarin, Flavanone, Medicine, Pueraria, Bran, Flavonoid, Food science, Traditional medicine

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