| 罗汉果中三萜皂苷的含量测定 |
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| 引用本文： | 黎海彬,张敏,王邕,郭宝江,李琳. 罗汉果中三萜皂苷的含量测定[J]. 食品科学, 2006, 27(6): 171-173 |
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| 作者姓名： | 黎海彬 张敏 王邕 郭宝江 李琳 |
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| 作者单位： | 广西大学生命科学与技术学院； 华南师范大学生命科学学院；华南理工大学轻工与食品学院； |
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| 摘 要： | 研究了罗汉果中三萜皂苷的比色测定方法,试验证明:用香草醛-高氯酸为显色剂的最佳条件为:加入待测试样后,加热挥去溶剂,再加入0.2ml新制的5%香草醛-冰醋酸溶液及0.8ml高氯酸试剂,在60℃恒温水浴加热15min,冷却,摇匀,在λ为595nm处测定。该方法操作简单,灵敏度高且比较准确。
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| 关 键 词： | 罗汉果 三萜皂苷 比色测定 |
| 文章编号： | 1002-6630（2006）06-0171-03 |
| 收稿时间： | 2005-06-24 |
| 修稿时间： | 2005-06-24 |
Colorimetric Determination of Triterpenoid Saponin in Luohanguo |
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| LI Hai-bin,ZHANG Min,WANG Yong,GUO Bao-jiang,LI Lin. Colorimetric Determination of Triterpenoid Saponin in Luohanguo[J]. Food Science, 2006, 27(6): 171-173 |
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| Authors: | LI Hai-bin ZHANG Min WANG Yong GUO Bao-jiang LI Lin |
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| Affiliation: | 1.College of Life Science and Technology, Guangxi University, Nanning 530004, China;2.College of Life Science, South China Normal University, Guangzhou 510631;3.College of Light Industry and Food, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | Colorimetric determination of triterpenoid saponin in luohanguo was investigated in the present work. Experimental results revealed that the optimal condition was determined when vanillin-perchloric acid served as a corloring reagent. Added samples were warmed up for drying up. 0.2ml of freshly prepared 5% vanillin in acetic solution and 0.8ml of perchloric acid was then added the mixture was warmed up in a water bath at 60℃ for 15min. After cooling down and well shaken, samples were measured colorimetrically atλ=595nm. This colormetric assay is simple, sensitive and relatively precise. |
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| Keywords: | luohanguo triterpenoid saponin colorimetry |
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