Active substances extraction and preparation from Pueraria lobata for the function drink

Using Pueraria lobata as raw material and puerarin as evaluation index,the main active substances contents and flavone preparation of Pueraria lobata,the stability and destructibility,the taste and sensory index,and the production technology of flavone drink from Pueraria lobata were researched.The result showed that,the puerarin content of Pueraria lobata was obviously higher compared to Pueraria thomsonii,Pueraria Mirifica.The total flavone of Pueraria lobata extracted with 65% ethanol had the best extract effect.The contents of flavone in low concentration(21.6 mg /500 mL) and medium concentration(216 mg /500 mL) Pueraria lobata drinks were stable under different temperature conditions,while the content of flavone in high concentration(360 mg /500 mL) drink decreased with poor stability.The Pueraria lobata flavone of medium concentration and high concentration drinks were easy to oxidize and change colour under high temperature and easy to precipitate under low temperature,so the low concentration drink had the best stability.The colour of Pueraria lobata drinks contained puerarin 100 mg and below in 500 mL was transparent and clear,the taste of low concentration drink contained puerarin 2.16 mg in 500 mL had no significant difference with pure water,and the taste of drink contained puerarin 21.6 mg was bitter and cool that was suitable for drinking.