香草醛法测定紫山药中原花青素的方法建立  

Established the Vanillin-HCl Method to Determine the Procyanidins in Purple Yam

作　　者：王彦平[1] 杨会会[1] 徐方延 赵峥嵘[1] 古洋[1] 陈月英[1] 

机构地区：[1]河南农业职业学院食品工程学院,河南郑州451450

出　　处：《食品研究与开发》2017年第15期152-155,共4页Food Research and Development

基　　金：郑州市普通科技攻关项目(153PKJGG424);2015年度河南省高等学校优秀教学团队建设;2014年度河南省高等学校"专业综合改革试点"项目

摘　　要：建立香草醛-盐酸法测定紫山药中原花青素含量的方法。主要从光照影响、反应时间、反应温度、香草醛用量和盐酸浓度5个方面对试验条件进行优化,结果表明测定的最佳条件为:紫山药提取液1 mL,10 g/100 mL香草醛溶液5 mL,浓盐酸3 mL,而后用甲醇定容至10 mL,在20℃下静置10 min,于500 nm处测定其吸光度。经测定该方法线性范围为4μg/mL^24μg/mL,相对标准偏差RSD为1.10%,回收率为98.06%~103.89%,可以作为紫山药中原花青素的测定方法。The vanillin method to determine the concentration of procyanidins in purple yam was established.The experimental conditions were optimized from five aspects:effect of illumination,reaction time,reaction temperature,the amount of vanillin and concentration of hydrochloric acid. The experimental results showed that when 1 mL extracting solution of purple yam was injected to volumetric flask,the optimal reaction conditions were as the following:5 mL of 10 g/100 mL vanillin solution,3 mL of concentrated hydrochloric acid. After diluted to 10 mL,the volumetric flask was placed in 20 ℃ for 10 minutes,and then the absorbance was detected at 500 nm. According to the results,the line of range was from 4 μg/mL to 24 μg/mL,the relative standard deviation was 1.10 %,and the recoveries were from 98.06 % to 103.89 %. The results proved that this method could be used for the determination of proanthocyanidins in purple yam.

关 键 词：香草醛-盐酸法 原花青素 紫山药 

分 类 号：TS207.3[轻工技术与工程—食品科学]