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Journal of Chemistry
Volume 2014 (2014), Article ID 582176, 6 pages
Research Article

Analysis of Puerarin and Chemical Compositions Changes in Kudzu Root during Growth Period

1Hubei Collaborative Innovation Center of Industrial Fermentation, Wuhan, Hubei 430068, China
2Research Center of Food Fermentation Engineering and Technology of Hubei, Wuhan, Hubei 430068, China
3Suizhou Eryuefeng Food Co., Ltd., Suizhou, Hubei 441300, China
4Lianou Center, Wuhan University, Wuhan, Hubei 430068, China

Received 28 August 2014; Revised 27 November 2014; Accepted 11 December 2014; Published 25 December 2014

Academic Editor: Huu H. Ngo

Copyright © 2014 Yiguo Zhao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The kudzu root is one of the earliest medicinal plants listed in traditional Chinese medicine. In this paper, chemical compositions changes of kudzu roots from one year old to five years old were analyzed with respect to puerarin, acid-insoluble polysaccharides, acid-soluble polysaccharides, reducing sugar, protein, free amino acids, and lipid. In addition, the puerarin content was determined by high performance liquid chromatography (HPLC) method. The results showed that acid-soluble polysaccharides content of kudzu root increased with each growth period. In contrast, the acid-insoluble polysaccharides decreased significantly. The contents of reducing sugar and puerarin in kudzu root decreased significantly during its growth period. Beyond that, the contents of protein, free amino acids, and lipid in kudzu root ranged from 31.8 to 45.8 g/kg, 2.21 to 4.33 g/kg, and 32.2 to 76.9 g/kg, respectively. The trend of protein content coincided with the total content of free amino acids, in contrast to lipid. This paper provides a set of data and the select of kudzu root for the processing and development of new products of kudzu root.