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

Table 1

Changes of chemical compositions of kudzu root during growth^a.

Growth time (year)	Protein^b	Free amino acids^b	Lipid^b	Reducing sugar^b
1	31.8 ± 0.05	3.14 ± 0.09	44.9 ± 0.17	99.5 ± 0.25
2	45.8 ± 0.03	4.33 ± 0.02	32.2 ± 0.06	81.5 ± 0.25
3	37.3 ± 0.05	3.83 ± 0.03	54.9 ± 0.03	56.0 ± 0.10
4	35.8 ± 0.07	3.07 ± 0.02	61.1 ± 0.07	43.5 ± 0.35
5	34.1 ± 0.11	2.21 ± 0.01	76.9 ± 0.07	38.0 ± 0.20

^aThe data were reported as means ± standard deviation, .
^bAll values were expressed as g/kg dry weight.