| 莲子皮原花青素测定方法的研究 |
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| 引用本文： | 李绮丽,吴卫国,彭芳刚,毛海峰.莲子皮原花青素测定方法的研究[J].广州食品工业科技,2012(2):241-245. |
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| 作者姓名： | 李绮丽 吴卫国 彭芳刚 毛海峰 |
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| 作者单位： | [1]湖南农业大学,食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [3]湖南省粮油科学研究设计院,湖南长沙410128 |
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| 摘 要： | 采用以盐酸为香草醛法的介质测定莲子皮原花青素的含量,考察了盐酸浓度、香草醛浓度、反应时间、反应温度、光照等因素对原花青素与香草醛显色反应的影响。结果表明,香草醛-盐酸法测定莲子皮原花青素含量的适宜条件为：0.5 mL提取液,3 mL4%香草醛的甲醇溶液以及1.5 mL浓盐酸的甲醇溶液,混匀后于30℃水浴保温20 min后即可测定A500。采用此法测定莲子皮原花青素的含量稳定性和重现性好,方法回收率高。
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| 关 键 词： | 原花青素 香草醛 影响因素 条件优化 |
Determination of Proanthocyanidins Content in the Skin of Lotus |
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| Authors: | LI Qi-li WU Wei-guo PENG Fang-gang MAO Hai-feng |
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| Affiliation: | 1 .College of Food Technology, Hunan Agriculture University, Changsha 410128, China;2.Hunan Provincial Key Lab of Food Science and Bio-technology, Changsha 410128, China;3.Hunan Scientific Research and Design Institute, Changsha 410128, China) |
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| Abstract: | Vanillin assay was carried out in HC1 medium to determine the content ofproanthocyanidins in the skin of lotus extract. Several parameters affecting the precision and accuracy of vanillin assay including HCl concentration, vanillin concentration, reaction time, reaction temperature, and sunlight were studied. The results showed that the proper reaction conditions were as the following： the medium comprised of 0.5 mL of sample,3 mL of 4%vaniUin solution in methanol, and 1.5 mL of concentrated HCl in methanol, and the reaction was carded out at 30℃ for 20 min（measured at 500 nm）.Assessment of the method by statistics showed that the method had high stability, reproduction,and recovery. |
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| Keywords: | proanthocyanidins vanillin assay affecting factors conditions optimization |
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