茅台酱香型酒糟中总黄酮及总多酚含量的测定

建立酱香型酒糟中总黄酮及总多酚含量测定方法。以槲皮素为对照品，采用紫外分光光度法测定酱香型酒糟中总黄酮含量；以没食子酸为对照品，用Folin-Ciocateu比色法测定酒糟中总多酚含量，并对其测定条件进行了优化。结果表明，Folin-Ciocalteu比色法最优的测定条件为：加入Folin-Ciocalteu试剂2.5 mL、10% Na2CO3溶液4 mL，在室温下显色80 min。槲皮素和没食子酸质量浓度分别在0.021 0～0.105 0 g/L(R2 = 0.997 6)和0.000 5～0.005 7 g/L(R2 = 0.999 7)范围内与吸光度值线性关系良好，平均回收率分别为99.12%、99.82%，相对标准偏差(RSD)分别为0.61%、0.33%；茅台酱香型酒糟中总黄酮及总多酚含量分别为20.40 mg/g和4.78 mg/g。此方法操作简单，稳定性以及重复性良好，结果准确可靠，适用于酱香型酒糟总黄酮和总多酚含量的测定。

Determination of total flavones and polyphenols contents in Moutai-flavor vinasse

The determination methods were developed for the determination of total flavones and total polyphenols content in Moutai-flavour vinasse. Using quercetin and gallic acid as reference substance, total flavones and total polyphenols content in Moutai-flavour vinasse was detected by ultraviolet spectrophotometry and Folin-Ciocateu colorimetric method, respectively. And the determination conditions of Folin-Ciocateu colorimetric method were optimized. The results showed that the optimum determination conditions of Folin-Ciocateu colorimetric method were as follow: Folin-Ciocalteu reagent 2.5 ml, 10% Na2CO3 solution 4 ml, reaction time 80 min at room temperature. The absorbance value increased linearly with the concentration of quercetin and gallici acid in the range of 0.021 0-0.105 0 g/L(R2 = 0.997 6) and 0.000 5-0.005 7 g/L(R2 =0.999 7). The average recovery rates were 99.12% and 99.82%, and the relative standard deviations were 0.609% and 0.33%. The content of total flavonoids and total polyphenols in Moutai-flavor vinasse was 20.40 mg/g and 4.78 mg/g, respectively. This method was simple, with high stability, reproducibility and accuracy, which was suitable for the determination of total flavones and total polyphenols content in Moutai-flavor vinasse.