CRITICAL EVALUATION OF VANILLIN REACTION AS AN ASSAY FOR TANNIN IN SORGHUM GRAIN
CRITICAL EVALUATION OF VANILLIN REACTION AS AN ASSAY FOR TANNIN IN SORGHUM GRAIN
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DOI：
10.1021/jf60219a031
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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：
PRICE, ML;VANSCOYOC, S;BUTLER, LG
检查了香兰素测定的几个参数，以确定必须最严格地控制以确保准确性和重复性。甲醇中提取20分钟就足够了。当对背景色进行校正后，除了II组高粱外，改进的香兰素测定法给出的值与常规香兰素测定法得到的值几乎相同。常用标准品单宁和儿茶素与香兰素的反应动力学有显著差异。纯化单宁的测定表明，使用儿茶素等价物高估了单宁含量。该试验对温度有极强的依赖性。修订的程序香兰素测定提出了良好的再现性。
Several parameters of the vanillin assay were examined to determine which must be most closely controlled to ensure accuracy and reproducibility. A 20 min extraction in methanol was adequate. When corrected for background color, the modified vanillin assay gave nearly identical values with those obtained with the regular vanillin assay, except with group II sorghum. The reactions of tannin and catechin, the usual standard, with vanillin differed markedly in reaction kinetics. Assays of purified tannin showed that use of catechin equivalents overestimates tannin content. The assay was extremely temperature dependent. Revised procedures for the vanillin assay are presented which give excellent reproducibility.