PROTEIN PRECIPITATION METHOD FOR QUANTITATIVE-DETERMINATION OF TANNINS
PROTEIN PRECIPITATION METHOD FOR QUANTITATIVE-DETERMINATION OF TANNINS
复制标题
DOI：
10.1021/jf60218a027
复制
发表时间：
1978-01-01
影响因子：
6.1
通讯作者：
BUTLER, LG
中科院分区：
文献类型：
--
作者：
HAGERMAN, AE;BUTLER, LG
通过将样品加入蛋白质标准溶液中，分离不溶性单宁-蛋白质复合物，将其溶解在碱性溶液中，并在加入氯化铁后测量510 nm处的吸光度，测定粗植物提取物或纯化制剂的单宁含量。单宁量在0.20-1.0 mg范围内，单宁酸和部分纯化高粱单宁的吸光度与单宁量呈线性关系。高粱和豇豆的粗甲醇提取物的非单宁成分不干扰测定。沉淀法的结果与香草醛含量测定法所得结果定性相似。沉淀分析可用于研究pH和其他参数对单宁-蛋白质相互作用的影响。[This与食品技术相关的研究。
The tannin content of crude plant extracts or of purified preparations was determined by adding the sample to a standard solution of protein, isolating the insoluble tannin-protein complex, dissolving it in alkaline solution and measuring the absorbance at 510 nm after adding ferric chloride. Plots of absorbance as a function of the amount of tannin are linear for tannic acid and partially purified sorghum tannins for amounts of tannin ranging from 0.20-1.0 mg. Nontannin components of crude methanolic extracts of sorghum and cowpeas do not interfere with the assay. The results of the precipitation method are qualitatively similar to results obtained with the vanillin assay. The precipitation assay can be used to study the effects of pH and other parameters on tannin-protein interactions. [This study related to food technology.].