Study on the Contents of Polysaccharide and Trace Elements in Puerariae Lobatae and Puerariae Thomsonii before and after Processing
Objective:To investigate the effects of different cutting specifications and processing methods on the polysaccharide and trace element contents of Pueraria lobata(Willd.)Ohwi and Pueraria thomsonii Benth.Methods:UV and ICP-MS were used to determine the contents of polysaccharides and trace elements in different varieties that is Pueraria lobata(Willd.)Ohwi and Pueraria thomsonii Benth.,different specifications that is slice and cube specifications,and different processing methods that is wei-processing and adding vinegar-processing.Results:Comparing the polysaccharide content,Pueraria thomsonii Benth.was much higher than Pueraria lobata(Willd.)Ohwi and cube was basically higher than slice kudzu.Pueraria lobata(Willd.)Ohwi cube went by wei-processing and adding vinegar-processing its polysaccharide content were not significantly changed,meanwhile Pueraria thomsonii Benth.slice went by wei-processing could improve its polysaccharide content but went by adding vinegar-processing could decrease its polysaccharide content.At the same time Pueraria thomsonii Benth.cube went by wei-processing and adding vinegar-processing could improve its polysaccharide content but Pueraria thomsonii Benth.slice went by wei-processing and adding vinegar-processing could decrease its polysaccharide content.Comparing the trace element contents,Fe,Cu,Zn,Mg,K,Mn contents in Pueraria lobata(Willd.)Ohwi were higher than Pueraria thomsonii Benth.,but Ca contents were significantly lower than Pueraria thomsonii Benth.In the meantime,Fe contents of slice were all higer than cube specification,and Zn,Ca contents were greater in cube than in slices specification.The trace element contents in Pueraria lobata(Willd.)Ohwi changed more after wei-processing and less after adding vinegar-processing,Fe,Cu,Zn,Mg,Mn contents in Pueraria lobata(Willd.)Ohwi slice decreased after wei-processing and increased after adding vinegar-processing.Last but not least,Fe,Zn,Mg,K,Ca contents in Pueraria thomsonii Benth.cube could decrease after wei-processing and adding vinegar-processing,and Fe,Zn,Ca content in Pueraria thomsonii Benth.slice also decreased after wei-processing and adding vinegar-processing.Conclusions:The different cutting specifications and processing methods of Pueraria lobata(Willd.)Ohwi and Pueraria thomsonii Benth.can have different degrees of influence on their polysaccharide and trace element contents,and these changes can provide a reference basis for further in-depth exploration of the principle of the kudzu.
Puerariae Lobatae(Wild).OhwiPuerariae Thomsonii Benth.ProcessingPolysaccharideTrace Element