干酪素法测定新疆不同产地石榴皮中鞣质的含量  

Determination of Tannin in Pomegranate Peel in Different Areas of Xinjiang by Casein Method

作　　者：张笑颖[1] 帕丽达.阿不力孜 朱焱[1] 米热古丽[1] 

机构地区：[1]新疆医科大学药学院,新疆乌鲁木齐830054

出　　处：《食品科学》2009年第8期260-262,共3页Food Science

摘　　要：建立采用干酪素法测定石榴皮中鞣质含量的方法。结果表明,鞣质含量在1.02～6.12μg/ml范围内呈线性关系,r=0.9993;方法平均加样回收率为97.4%,RSD=1.21%(n=6)。和田地区的皮山和策勒两县石榴皮鞣质含量略低于喀什地区的疏附、疏勒和叶城地区。此方法准确可靠、重现性好,可以作为石榴皮药材质量控制的方法。The casein method was established to determine the content of tannin in pomegranate peel in different areas of Xinjiang. The results showed that there is good relationship between gallic acid concentration and absorbance of gallic acid- phosphomolybdiumtungstic acid-sodium carbonate system at 760-nm wavelength in the linear range of 1.02 to 6.12 μg/ml （R^2= 0.9993）; The average spike recovery is 97.4% with the RSD of 1.21% （n = 6）; The contents of tannin in pomegranate peel in Pishan and Cele counties are lower than those in Shufu, Shule and Yecheng counties. The method is accurate, credible and reproducible, so it can be applied to the quality control of pomegranate peel as medicinal material.

关 键 词：石榴皮 鞣质 干酪素法 

分 类 号：TS201.4[轻工技术与工程—食品科学]