Determination of proanthocyanidins content in Pyracantha fortuneana fruit
Vanillin-HCI assay was adopted to determine the content of proanthocyanidins in Pyracantha fortuneana extract.Several parameters, such as standard, light, reaction time, reaction temperature, HCI concentration and vanillin concentration that affecting the color reaction of proanthocyanidin were investigated.The results showed the appropriate reaction conditions were as the following,1mL of pyracantha extract,6mL of 4g/100mL vanillin solution and 3mL of concentrated HCI in methanol respectively,after blending the reaction was carried out at 30℃ for 10min and then measured the absorbance at 500nm. Assessment of the method by statistics showed the method has good repeatability,stability,reproducibility and high recovery rate.
国家科技期刊平台
NSTL
万方数据
维普
