Comparison of Analytical Methods for the Determination of Proanthocyanidin in Grape Vines Proanthocyanidin Contents of Different Grape Varieties

doi:10.7506/spkx1002-6630-201612030

Abstract

Abstract:

The contents of proanthocyanidins in grape vines from 13 different varieties were analyzed by four different
methods, namely ferric ion catalysis-colorimetry, H2SO4-vanillin assay, HCl-vanillin assay and UV spectrophotometry.
The quantitative determination by UV spectrophotometry was carried out using 3 different proanthocyanidin reference
substances. The methodological evaluation and statistical analysis showed that ferric ion catalysis-colorimetry was timeconsuming
and vanillin assays had poor stability, though both methods had a high specificity. On the other hand, the
UV spectrophotometric method was more stable, precise and convenient. For all 13 grape varieties tested, there was an
approximately 2-fold difference in proanthocyanidin contents in grape vines assayed by UV spectrophotometry using 3
different reference substances. As a result, the purity and composition of reference substances had a significant influence on
the results of proanthocyanidins determination.

Key words: grape vine, proanthocyanidins, ferric ion catalysis-colorimetry, vanillin assay, UV spectrophotometry

CLC Number:

TS201.2

MAO Xue, LIU Yumei. Comparison of Analytical Methods for the Determination of Proanthocyanidin in Grape Vines Proanthocyanidin Contents of Different Grape Varieties[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201612030.

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Comparison of Analytical Methods for the Determination of Proanthocyanidin in Grape Vines Proanthocyanidin Contents of Different Grape Varieties

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