摘要
以硫酸作为香草醛法的酸性介质 ,测定葡萄籽提取物水溶液中原花青素含量 ,对硫酸浓度、香草醛浓度、反应温度及时间等影响比色反应的因素进行了研究 。
Vanillin assay was carried out in H 2SO 4 medium to determine the procyanidin content in aqueous solution of grape seed extract. Factors affecting the colormetric reaction including H 2SO 4 concentration, vanillin concentration, the reaction temperature and reaction time, etc, were studied, and proper reaction condition was obtained. Assessment of the method proved its reliability, and the method was used to determine the procyanidin content of several kinds of grape seeds from different origins and by different wine-making methods.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第9期43-46,共4页
Food and Fermentation Industries
