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ZHANG Tuan-jie, XIONG Dao-ling, XU Guang-hui, CHEN Chao, CHEN Jin-zhou. Quantitative analysis of tea saponin from seed cake[J]. Science and Technology of Food Industry, 2016, (04): 53-56. doi: 10.13386/j.issn1002-0306.2016.04.002
Citation: ZHANG Tuan-jie, XIONG Dao-ling, XU Guang-hui, CHEN Chao, CHEN Jin-zhou. Quantitative analysis of tea saponin from seed cake[J]. Science and Technology of Food Industry, 2016, (04): 53-56. doi: 10.13386/j.issn1002-0306.2016.04.002

Quantitative analysis of tea saponin from seed cake

doi: 10.13386/j.issn1002-0306.2016.04.002
  • Received Date: 2015-05-25
  • In order to establish a rapid,simple and accurate method of determining the content of tea saponin,spectrophotometry and HPLC methods were used. The quantitative analysis results for the same content of tea saponins from the two improved analysis methods were very accordant and the former was more simple. The employed coloring reagents was vanillin-acetic acid and the color determination of saponin content based on aglycone at the wavelength of 554 nm. Optimal color condition for sample solution were obtained as follows:color reagents 1.0 m L,temperature 60 ℃,reaction time 15 min. The color of the samples were stabled within40 min and the average recovery was 98.28%(RSD =3.86%) with high precision. The method based on spectrophotometry including high accurate,precision and stability,it could be used for quantitative determination of tea saponin.
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