香草醛法测定高粱中单宁含量方法的改进  

Improvement on Vanillin Method for Quantifying Tannin Content in Sorghum

作　　者：王旭娟 韩小贤[1] 郑学玲[1] 杨琼 WANG Xujuan;HAN Xiaoxian;ZHENG Xueling;YANG Qiong(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院

出　　处：《河南工业大学学报（自然科学版）》2019年第6期33-38,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：国际标准修订ISO 9648(ISO/TC34/SC4)

摘　　要：基于香草醛与高粱单宁反应生成较稳定红色复合物的性质通过分光光度法测定高粱中单宁的含量同时将常被用作香草醛法的标准品儿茶素改进为原花青素进行定量分析并对提取条件以及反应条件进行了优化结果表明利用原花青素作为标准品进行测定结果更贴近于高粱中单宁的真实含量在强酸的条件下香草醛与高粱单宁反应颜色变化显著本方法的回收率为74%~110%样品平均标准偏差为0.00~0.03变异系数为0.00%~6.67%方法灵敏度高、特异性强、简单快速可以作为测定高粱中单宁含量的一种有效手段.The reaction of vanillin with sorghum tannins can form a more stable red compound. Using this experimental principle, spectrophotometric determination of tannin in sorghum was established. At the same time, procyanidins were used as a standard for replacing catechins, which were commonly used as a standard for the vanillin assay, and the extraction conditions and reaction conditions were optimized. The results showed that results obtained by using procyanidins as a standard was closer to the true content of tannins in sorghum. Under strong acid conditions, the color of vanillin and sorghum tannins changed significantly. The recovery rate of the method was 74%~110%, the average standard deviation was 0.00~0.03, and the variable coefficient was 0.00%~6.67%. The vanillin method was not only sensitive, specific, but also simple and rapid. It can be used as an effective means for determining the tannin content in sorghum.

关 键 词：香草醛法 高粱 单宁 分光光度法 

分 类 号：TS207[轻工技术与工程—食品科学]