磷钼钨酸-干酪素法测定肉桂提取物中鞣质的含量  

Determination of Tannins in Cinnamon Extracts by Phosphomolybdium Tungstic Acid-casein Colorimetric Analysis

作　　者：郭明里 普俊学 李宁 张建文 杨兆祥 

机构地区：[1]大理大学,云南大理671000 [2]昆药集团股份有限公司,云南昆明650100

出　　处：《中国民族民间医药》2017年第3期45-47,共3页Chinese Journal of Ethnomedicine and Ethnopharmacy

基　　金：云南省科技计划项目(2016HC010)

摘　　要：目的:建立肉桂提取物中总鞣质的含量测定方法。方法:采用磷钼钨酸-干酪素比色法,优化实验参数建立分析方法,对3批肉桂提取物进行测定。结果:最优参数为:干酪素加入量400 mg,Na2CO3浓度20%,显色后30min测定。没食子酸在0.0020~0.0120 mg/m L浓度范围内与吸光度呈现良好的线性关系,R2=0.9997。3批肉桂提取物鞣质含量分别为25.58%、28.42%、29.10%。结论:本方法简单、灵敏、稳定,为肉桂提取物的质量控制提供了有效的方法。Objective To establish a method for the determination of total tannins in cinnamon extracts. Methods The phosphomolybdium tungstic acid - casein colorimetric method was employed, analytical parameters were optimized and the method was applied to the analysis of 3 batches of samples. Results The optimal parameters were as follows ： adding amount of casein ： 400rag, concentration of Na2 CO3 solution： 20% , determination time point： 30 minutes after coloration reaction. Gallic acid was used as the standard compound. The linearity range was 0. 0020 -0. 0120 mg/L, showing good linearity （R2 = 0. 9997）. The contents of total tannins in 3 batches of cinnamon extracts was 25.58% , 28.42%, 29. 10% , respectively. Conclusion The method was proved simple, sensitive and reproducible, providing an effective tool for the quality control of cinnamon extracts.

关 键 词：肉桂 鞣质 含量测定 质量控制 

分 类 号：R284[医药卫生—中药学]