FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (8): 31-35.doi: 10.7506/spkx1002-6630-201308007

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Determination of Total Polyphenols in Apple Vinegar Drink by Folin-Ciocalteu Method

ZHAO Xiao-juan,LI Min-yi,HUANG Gui-ying,CHEN Yue-jiao   

  1. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Received:2012-02-05 Revised:2013-02-23 Online:2013-04-25 Published:2013-05-07

Abstract: The optimum condition on determining total polyphenols content in apple vinegar drink by Folin-Ciocalteu method was studied. The results indicated that the optimum conditions for total polyphenols determination by Folin-Ciocalteu were as follows: 2.5 mL of Folinphenol reagent was added in 1.0 mL of sample, and then 4.0 mL of 12% sodium carbonate solution was added. After the coloration reaction was for 1.5 h at 45 ℃, the optical density was measured at 756 nm. Under the optimum conditions, the absorbance increased linearly with the concentration of gallic acid in the range of 0 to 6 μg/mL (y=0.1238x+0.0098, R2=0.9992). The average spiked recovery rate was 101.2% with the relative standard deviations of 2.8% (n=5). The method is highly precise and stable, and suitable for determining total polyphenol content in apple vinegar drink.

Key words: Folin-Ciocalteu, spectrophotometry, apple vinegar, polyphenol

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