Study on the changes of chemical constituents of Pueraria lobata during fermentation

Abstract At present, Pueraria lobata has become an important raw material in the field of health food and medicine, and research on its processing has gradually increased. As a result, Pueraria lobata fermentation technology has also been further researched and expanded. Based on this, this article discusses the fermentation of Pueraria lobata from a chemical point of view, and discusses in detail the changes of the main constituents as well as the change mechanism, in order to provide references for similar work in the future to improve the quality of the fermentation products of Pueraria lobata.