The Nutrients Evaluation Of The Cultivated Kudzu(Pueraria Thomsoii Benth)and Food Safety Evaluation Of Its Vine

Kudzu cultivation industry has just started, in order to make better use and deeply develop of cultivated Pueraria resources, its safety must be systematically evaluated. The nutrient characteristics of8varieties of the representative cultivated Kudzu, Kudzu vine and the leaves in Hunan provenice were analyzed, next, five varieties of the materials were picked out for the crude extraction of functional substances. Also, the effects of the crude extract of the Kudzu, Kudzu vine and the leaves on the a-amylase activity and the growth trend of Enterobacter cloacae were tested. With Pueraria vine ethanol extract (PVEE), the chronic toxicity test (PVEE40mg/kg body weight) and the acute toxicity test (PVEE4g/kg body weight) were carried out on child, adult, old mice, and also Ames test (PVEE312.5～5000mg/plate) on five strains of Salmonella typhimurium and Escherichia coli. The main test results are as follows:Puerarin content ranges from0.8%to1.0%,daidzein content ranges from0.03%to0.15%, the content of the daidzein ranges between0.05%to0.11%. As the cultivated kudzu,its isoflavones content is also high. Functional ingredients content of Zhangjiajie kudzu is the highest.The effects of its crude extract on the a-amylase activity are significantly inhibited, what’s more, the growth of Enterobacter cloacae are also inhibited significantly. The half-inhibitory concentration range of α-amylase is11～23mg/mL, and the half-inhibitory concentration range of Enterobacter cloacae is10～13mg/mL.Chronic toxicity test, acute toxicity tests and Ames test experiments do not show any toxicity and mutagenicity.In conclusion, the results show that the effects of the PVEE on the a-amylase activity and the growth of Enterobacter cloacae are inhibited significantly. The cultivated kudzu vine is a relatively safe material, and may be used as high quality food resources.