发酵及新鲜葡萄籽与相关保健品中原花青素检测方法的比较

Comparison of fermented and fresh grape seed and related health care products procyanidins detection method

摘要: 以发酵葡萄酒后的葡萄籽渣、市售新鲜葡萄籽、两种国内和7种澳大利亚市售的原花青素保健品为原料,用70%乙醇,料液比为1∶6,50℃提取2h。提取液分别采用硫酸香草醛法和福林-肖卡法测定其原花青素含量,对两种方法进行比较,并将所有样品进行了高效液相色谱测定。结果表明,新鲜葡萄籽中的原花青素含量明显高于发酵红葡萄酒后的葡萄籽,而发酵且蒸馏后的葡萄籽中原花青素含量高于发酵后未蒸馏的葡萄籽皮;高效液相色谱法为原花青素保健品的检测提供了一定依据。

Abstract: Procyanidins were extracted with 70% ethanol at 50℃ for 2h from fermented, fresh grape seeds, and 9 health products of procyanidins from China and Australia. The extract was compared with Sulfuric acid vanillin method and Folin - Ciocaheu eolorimetry . All samples were detected with high performance liquid chromatography. Results showed that the content of procyanidins were higher in the fresh grape seeds than that in the fermented grape seeds.In the fermented grape seeds, distilled and dried grape seeds had the more procyanidins than other. The high performance liquid chromatography is a foundation of determing the health products of procyanidins.