茅台酱香型酒糟中总黄酮及总多酚含量的测定

Determination of total flavones and polyphenols contents in Moutai-flavor vinasse

建立酱香型酒糟中总黄酮及总多酚含量测定方法.以槲皮素为对照品,采用紫外分光光度法测定酱香型酒糟中总黄酮含量;以没食子酸为对照品,用Folin-Ciocateu比色法测定酒糟中总多酚含量,并对其测定条件进行了优化.结果表明,Folin-Ciocalteu比色法最优的测定条件为：加入Folin-Ciocalteu试剂2.5mL、10％ Na2CO3溶液4mL,在室温下显色80 min.槲皮素和没食子酸质量浓度分别在0.0210-0.1050 g/L（R^2=0.997 6）和0.0005-0.0057 g/L（R^2=0.9997）范围内与吸光度值线性关系良好,平均回收率分别为99.12％、99.82％,相对标准偏差（RSD）分别为0.61％、0.33％;茅台酱香型酒糟中总黄酮及总多酚含量分别为20.40 mg/g和4.78 mg/g.此方法操作简单,稳定性以及重复性良好,结果准确可靠,适用于酱香型酒糟总黄酮和总多酚含量的测定.

The determination methods were developed for the determination of total flavones and total polyphenols content in Moutai-flavour vinasse. Using quercetin and gallic acid as reference substance, total flavones and total polyphenols content in Moutai-flavour vinasse was detected by ultravi- olet spectrophotometry and Folin-Ciocateu colorimetric method, respectively. And the determination conditions of Folin-Ciocateu colorimetric method were optimized. The results showed that the optimum determination conditions of Folin-Ciocateu colorimetric method were as follow： Folin-Ciocalteu reagent 2.5 ml, 10% Na2CO3 solution 4 ml, reaction time 80 min at room temperature. The absorbance value increased linearly with the concentration of quercetin and gallici acid in the range of 0.021 0-0.105 0 g/L（R^2=0.997 6） and 0.000 5-0.005 7 g/L（R^2=0.999 7）. The average recovery rates were 99.12% and 99.82%, and the relative standard deviations were 0.609% and 0.33%. The content of total flavonoids and total polyphenols in Moutai-flavor vinasse was 20.40 mg/g and 4.78 mg/g, respectively. This method was simple, with high stability, reproducibility and accuracy, which was suitable for the determination of total flavones and total polyphenols content in Moutai-flavor vinasse.