pH示差法测定黑米发酵饮料中花色苷的含量

为建立和优化适合黑米发酵饮料中花色苷含量测定的方法,利用pH示差法测定黑米发酵饮料中花色苷的含量。结果表明:测定波长为510nm,测定吸光度时的pH为1.0和4.5,平衡温度为30℃,pH 1.0缓冲溶液中平衡70min,pH 4.5缓冲溶液平衡时间为30min,pH示差法测定出黑米发酵饮料中花色苷含量为119.6mg·L~(-1)。该方法操作简单、方便,可以用于黑米发酵饮料中花色苷的定量分析。

Determination of Anthocyanins Content in Black Rice Feremented Beverages by pH Differential Method

In order to setablish and optimize the suitable determination method for anthocyanins content in the black rice fermented beverages,pH differential method was applied to the determination of anthocyanins content in the black rice fermented beverages,and the optimal determination conditions were determined.The results showed that measuring wavelength was identified as 510 nm,pH was 1.0 and 4.5 when determined the absorbance,the equilibrium temperature was 30 ℃,balancing in the buffer solution of pH 1.0 for 70 min,and balancing in the buffer solution of pH 4.5 for 30 min,the anthocyanins content in the black rice fermented beverages was 119.6 mg?L.-1,which was determined by pH differential method.The method of operation was simple and convenient,and it could be used for quantitative analysis of anthocyanins in black rice fermented beverages.