Processing method for increasing puerarin in radix puerariae powder by utilizing characteristics of yellow wine

By combining the characteristics of rice wine with a coupling extraction method of a multifunctional extraction tank and a membrane separation system, the problem of low puerarin extraction efficiency in traditional methods was solved, and high-efficiency, low-cost high-purity puerarin extraction was achieved.

CN120695062APending Publication Date: 2025-09-26吴宇帆
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Patent Information

Application Number
CN202510983989.0
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-07-17
Publication Date
2025-09-26

AI Technical Summary

Technical Problem

Traditional ethanol extraction of puerarin takes a short time, but the total amount and aglycone ratio are low. Pure microbial fermentation method is time-consuming and costly, making it difficult to efficiently extract high-purity puerarin.

Method used

A coupled extraction method combining the characteristics of rice wine with a multifunctional extraction tank, membrane separation system and dryer is adopted. The ethanol in rice wine and microbial enzymatic fermentation are utilized, and gradient coupled extraction and ultrasound-assisted technology are used to improve the extraction efficiency and purity of puerarin.

Benefits of technology

The total amount of puerarin and the proportion of aglycones were increased, the extraction time was shortened, the cost was reduced, and the puerarin structure was stabilized by the organic acid in rice wine, reducing the loss due to high-temperature degradation.

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Abstract

The invention discloses a processing method for improving puerarin in kudzu vine root powder by utilizing yellow wine characteristics, and relates to the technical field of improvement of puerarin in kudzu vine root powder. The puerarin yellow wine has a dual synergistic mechanism of the yellow wine, and 8-20% ethanol concentration in the yellow wine can destroy the lipid layer of the cell wall of the puerarin and enhance the dissolution of the puerarin; yellow wine fermentation flora (such as rhizopus and monascus) secretes beta-glucosidase, and puerarin glycoside is converted into an aglycone form with higher activity; experiments show that compared with puerarin aglycone extracted by pure ethanol, the conversion rate of puerarin aglycone extracted by 15% of the yellow wine is increased by 37% of organic acids such as succinic acid and lactic acid in the yellow wine, the structure of puerarin can be stabilized, and high-temperature degradation loss is reduced; compared with a traditional ethanol extraction and pure microbial fermentation method, the method has the advantages in total puerarin amount, aglycone proportion, time consumption and cost index, and can be popularized and utilized.
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