作　　者： ; ; ; ; ;

机构地区： 广西大学生命科学与技术学院

出　　处： 《食品科学》 2006年第6期171-173,共3页

摘　　要： 研究了罗汉果中三萜皂苷的比色测定方法,试验证明:用香草醛-高氯酸为显色剂的最佳条件为:加入待测试样后,加热挥去溶剂,再加入0.2ml新制的5%香草醛-冰醋酸溶液及0.8ml高氯酸试剂,在60℃恒温水浴加热15min,冷却,摇匀,在λ为595nm处测定。该方法操作简单,灵敏度高且比较准确。 Colorimetric determination of triterpenoid saponin in luohanguo was investigated in the present work. Experimental results revealed that the optimal condition was determined when vanillin-perchloric acid served as a corloring reagent. Added samples were warmed up for drying up. 0.2ml of freshly prepared 5% vanillin in acetic solution and 0.8ml of perchloric acid was then added the mixture was warmed up in a water bath at 60℃ for 15min. After cooling down and well shaken, samples were measured colorimetrically at λ =595nm. This colormetric assay is simple, sensitive and relatively precise.

关 键 词： 罗汉果 三萜皂苷 比色测定

领　　域： [理学] [理学]