不同存储方式玫瑰花中单宁含量测定的对比研究

Comparison Study for Determination of Tannin Content from Roses by Different Storage Modes

对比研究了不同存储状态玫瑰花中天然植物单宁含量的变化。结果表明,在综合考虑玫瑰花中单宁提取率的情况下,采用回流法提取玫瑰酱花中的单宁,超声法提取干花花瓣和花苞中的单宁。最终测得玫瑰花样品中天然植物单宁含量依次为:今年干花花苞0.0504 g/g、今年干花花瓣0.0520 g/g、去年干花花苞0.0459 g/g、今年酱花0.03167 g/g、去年酱花0.02508 g/g。本分析方法的加标回收率为99.18%,RSD为0.68%,精密度和重复性实验的RSD分别为0.29%和0.70%,分析结果准确、可靠。

The changes of tannin content in natural plants in different storage states were compared. The results showed that the tannins in the rose flower sauce were extracted by the reflux method, and the tannins in the dried petals and dried bud were extracted by ultrasonic method. The final measured tannin content in the roses samples was： 0.0504 g/g of dried bud of this year, 0.0520 g/g of dried petals of this year, 0.0459 g/g of dried bud of last year, 0.03167 g/g of flower sauce of this year, 0.02508 g/g of flower sauce of last year. The average recovery rate of this method is 99.18 %, RSD is 0.68 %, The RSD of precision, repcatability is 0.29 % and 0.70 % respectively.