本文選題：火龍果酵素 + 原花青素��； 參考：《中國(guó)釀造》2017年04期

【摘要】：采用香草醛-鹽酸法對(duì)火龍果酵素中原花青素含量進(jìn)行測(cè)定,考察反應(yīng)溫度、反應(yīng)時(shí)間、香草醛質(zhì)量濃度對(duì)溶液吸光度值的影響,并確定火龍果酵素中原花青素含量測(cè)定的方法。結(jié)果表明,原花青素含量的最適檢測(cè)條件為1 mL火龍果酵素稀釋液,5 mL 5 g/100 mL的香草醛甲醇溶液,4 mL 10%鹽酸甲醇溶液,混勻后,35℃條件下顯色反應(yīng)20 min,在波長(zhǎng)500 nm處測(cè)定吸光度值。精密度和重現(xiàn)性試驗(yàn)結(jié)果的相對(duì)標(biāo)準(zhǔn)偏差(RSD)值分別為1.23%和1.47%;平均回收率為99.5%~104.4%,RSD值為1.21%~2.11%。表明該法操作簡(jiǎn)便,精密度和重現(xiàn)性良好,準(zhǔn)確性高,適用于火龍果酵素中原花青素含量的測(cè)定。
[Abstract]:The content of proanthocyanidins in the fermentins was determined by vanillin hydrochloric acid method. The effects of reaction temperature, reaction time and vanillin concentration on the absorbance of the solution were investigated. A method for the determination of procyanidin in fermentan was established. The results showed that the optimum conditions for the detection of procyanidins were as follows: 1 mL of floriculate dilution solution 5 mL 5 g / 100 mL of vanillin methanol solution 4 mL 10% methanol hydrochloride solution. After mixing at 35 鈩，

本文編號(hào)：2033582