Application of ultraviolet spectrophotometry for detection in health food

Objective To establish the simple and accurate method for the determination of the total content of flavonoids,saponins and anthraquinones in health food. Methods The samples were extracted with ethanol,and purified by polyamide,the content of total flavonoids were performed by UV spectrophotometry. The method of Vanillin-Perchloric acid spectrophotometry was used to determine the content of total saponins. The sample was extracted with methanol,acid disintegrated,and the content of total anthraquinones were performed by spectrophotometry. Results The average contents of total flavonoids,saponins and anthraquinones in samples were 0. 634-0. 932 g /100 g,0. 969-1. 18 g /100 g and 0. 164-0. 255 g /100 g,respectively. The recovery rate was 96. 2%-98. 7% and RSD was less than 10%. Conclusion The ultraviolet spectrophotometry method is simple and reproducible,and it could be applied to determine the content of total flavonoids,saponins and anthraquinones in different health food.