Colorimetric Determination of Triterpenoid Saponin in Luohanguo

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (6): 171-173.

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Colorimetric Determination of Triterpenoid Saponin in Luohanguo

LI Hai-Bin, ZHANG Min, WANG Yong, GUO Bao-Jiang, LI Lin

1.College of Life Science and Technology, Guangxi University, Nanning 530004, China;2.College of Life Science, South China Normal University, Guangzhou 510631;3.College of Light Industry and Food, South China University of Technology, Guangzhou 510640, China

Online:2006-06-15 Published:2011-09-22

Abstract

Abstract: Colorimetric determination of triterpenoid saponin in luohanguo was investigated in the present work. Experimental results revealed that the optimal condition was determined when vanillin-perchloric acid served as a corloring reagent. Added samples were warmed up for drying up. 0.2ml of freshly prepared 5% vanillin in acetic solution and 0.8ml of perchloric acid was then added the mixture was warmed up in a water bath at 60℃ for 15min. After cooling down and well shaken, samples were measured colorimetrically atλ=595nm. This colormetric assay is simple, sensitive and relatively precise.

Key words: , luohanguo； triterpenoid saponin； colorimetry；

LI Hai-Bin, ZHANG Min, WANG Yong, GUO Bao-Jiang, LI Lin. Colorimetric Determination of Triterpenoid Saponin in Luohanguo[J]. FOOD SCIENCE, 2006, 27(6): 171-173.

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Colorimetric Determination of Triterpenoid Saponin in Luohanguo

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