2009•Food Science and Technology InternationalRequires access
Determination of the proanthocyanidin in the ultrafine powder of grape seeds using combined vanillin-HPLC assay
Hua Li
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Abstract
The optimum reaction condition of vanillin assay was obtained through studying the factors affecting the colorimetric reaction including HCL acidity, water content, vanillin concentration, reaction temperature and reaction time, etc. Flavan -3 -ol and proanthocyanidin were determined by vanillin assay, expressed by catechin equivalents, and flavan-3-ol determined by HPLC. The proanthocyanidin content could be repre-sented by the difference between the total amount of flavan-3-ol and proanthocyanidin by vanillin assay and the flavan-3-ol by HPLC, through combining vanillin assay and HPLC. The content of proanthocyanidin in the ultrafine powder of grape seeds was 9.43%. The proposed method is accurate, sensitive, stable, simple.