不同产地诃子全果、果肉及果核中鞣质的含量测定

摘要

建立了诃子中总鞣质的含量测定方法，对不同产地诃子全果、果肉及果核中的鞣质含量进行比较。采用磷钼钨酸-干酪素法，以没食子酸为对照品，于768 nm处测定吸光度值，计算鞣质含量。结果表明没食子酸在0.9408~5.649μg/mL浓度与吸光度具有良好的线性关系(r=0.9993)；平均回收率为97.7%， RSD=1.5%(n=6)。诃子果肉中鞣质含量最高，果核中含量最低。该方法准确度高、重复性好，可用于诃子中总鞣质的含量测定。%A simple spectrophotometric method was developed for determination of total tannins in the fruits, pulps and kernels of Terminalia chebula Retz. . By using gallic acid as standard compound, the phosphorus molybdenum tungsten acid as chromogenic agent and the casein as adsorbent, the absorbance value was measured at 768 nm with spectrophotometer. Gallic acid showed a good linear relationship in the range of was 0. 940 8~5. 649 μg/mL ( r=0. 9993, n=6) and the average recovery of gallic acid was 97. 7%, and RSD 1. 5%(n=6). The content of total tannins in pulps was the highest and it in kernels was the lowest. The method with high accuracy and good repeatability can be used for the determination of total tannins in Terminalia chebula Retz.