Folin-Ciocalteu比色法测定牡丹籽饼、牡丹叶、牡丹籽种壳中总多酚的含量
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摘要
采用Folin-Ciocalteu比色法测定牡丹籽饼、牡丹叶、牡丹籽种壳中总多酚含量,以没食子酸为对照品,通过单因素实验对测定条件进行优化。结果表明,Folin-Ciocalte比色法测定牡丹籽饼、牡丹叶、牡丹籽种壳中总多酚含量的最优条件为:福林酚试剂2.5 m L,10%Na_2CO_3溶液2.5 m L,在30℃条件下避光30 min,测定其在770 nm处吸光度,没食子酸在2.018~10.09μg/m L范围内与吸光度值线性关系良好,回归方程为A=0.667C-0.014 9(r=0.999 6),精密度、稳定性、重复性、加样回收率的相对标准差(RSD)分别为0.15%,1.87%,2.23%,2.44%。牡丹籽饼、牡丹叶、牡丹籽种壳中总多酚含量依次为6.35,9.16,1.60 mg/g。该方法简便、可行、重复性好,可用于牡丹籽饼、叶、荚中总多酚的定量分析。
To determine the total polyphenols content in peony seed cake,peony leaf and peony shell by Folin-Ciocalteu colorimetric method. The optimum conditions were investigated using gallic acid by single experiments. The results showed that by applying Folin-Ciocalteu reagent 2. 5 m L and 2. 5 m L 10%Na_2 CO_3 at 30 ℃ for reaction in 30 min by 770 nm. The regression and absorbance valte had a good linear relationship when the gallic acid was in range of 2. 018 ~ 10. 09 μg/m L. The regression equation was as follow: A = 0. 667 C-0. 014 9( r = 0. 999 6),the precision,stability,repeatability and average recovery rate were 0. 15%,1. 87%,2. 23% and 2. 44%. The total polyphenols content of peony seed cake,peony leaf and peony shell were 6. 35 mg/g,9. 16 mg/g and 1. 60 mg/g. The method had merits of simple,feasible and good reproducibility,which is suitable for analysis the total polyphenols in peony seed cake,peony leaf and peony shell.
To determine the total polyphenols content in peony seed cake,peony leaf and peony shell by Folin-Ciocalteu colorimetric method. The optimum conditions were investigated using gallic acid by single experiments. The results showed that by applying Folin-Ciocalteu reagent 2. 5 m L and 2. 5 m L 10%Na_2 CO_3 at 30 ℃ for reaction in 30 min by 770 nm. The regression and absorbance valte had a good linear relationship when the gallic acid was in range of 2. 018 ~ 10. 09 μg/m L. The regression equation was as follow: A = 0. 667 C-0. 014 9( r = 0. 999 6),the precision,stability,repeatability and average recovery rate were 0. 15%,1. 87%,2. 23% and 2. 44%. The total polyphenols content of peony seed cake,peony leaf and peony shell were 6. 35 mg/g,9. 16 mg/g and 1. 60 mg/g. The method had merits of simple,feasible and good reproducibility,which is suitable for analysis the total polyphenols in peony seed cake,peony leaf and peony shell.
引文
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[3]吴静义,曹丹亮,刘永刚,等.牡丹籽饼的化学成分研究[J].中医药学报,2014,42(1):9-11.
[4]张红玉,王成章,张宇思,等.超声波提取牡丹籽壳多酚工艺响应面优化及抗氧化性研究[J].中国油脂,2015,40(6):90-94.
[5]李佩艳,韩四海,罗登林,等.牡丹叶黄酮的酶法提取条件优化及其对亚硝酸盐的清除作用[J].食品科学,2016,37(6):77-80.
[6]陶冶,杨晓.多酚类物质对心脑血管保护作用研究进展[J].中国医药指南,2011,9(20):226-228.
[7]伊娟娟,王振宇,曲航,等.植物多酚抗肿瘤活性及其机制研究进展[J].食品工业科技,2016,37(18):391-395.
[8]周晴芬,徐洲,魏岚,等.4种油茶籽油中多酚类物质的抗氧化活性比较研究[J].中国油脂,2014,39(1):35-38.