比色法测定柑桔饮料及桔皮制剂中总黄酮含量  

Colorimetric Determination of Flavones in Citrus Jiuce and Peel Products

作　　者：元晓梅[1] 刘贵贤[1] 胡正芝 

机构地区：[1]中国食品发酵工业研究所

出　　处：《食品与发酵工业》1996年第3期13-21,共9页Food and Fermentation Industries

摘　　要：本文介绍了比色法测定柑桔饮料及桔皮制剂中总黄酮的方法。样品经稀碱浸提，总黄酮与碱性二甘醇反应呈色，在４２０ｎｍ波长下测定吸光度，用扣除本底的方法消除干扰，以橙皮苷为标准计算含量。该方法最低检出浓度为１．１ｍｇ／１００ｇ，相对标准偏差为１．１９～４．９３％，平均回收率为１００．２±３．１％，测定结果与其它方法无显著性差异。A colorimetric method for determination of flavones in citrus jiuce and its peel products was studied.Extracted by dilute alkaline solution,flavones produced colour with alkaline diethylene glycol that was quantitated by measurement of the absorbance at 420nm,the hesperidin was used as standard compound.Interferences from the complex food matrices were eliminated through background deduction.The lowest limit of determination was 1.1mg/100g.The precision(RSD%) was 1.19～4.93.The recovery was 100.2±3.1%.Determination results showed satisfactory agreement with the other method.

关 键 词：总黄酮 柑桔 比色法 柑桔饮料 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] TS275.5[轻工技术与工程—食品科学与工程]