Food and Fermentation Industries >

2010 , Vol. 36 >Issue 03: 144 - 147

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.03.015

Food and Fermentation Industries

Determination of the Total Flavonoids in Meat Product by a Three-wavelength Spectrophotometry

  • Wei Ligang ,
  • Zhang Shengwan ,
  • Qi Shangzhong ,
  • Wu Juhua ,
  • Zhang Chanjuan ,
  • Hu Yonggang
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Online published: 2010-03-25

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Abstract

The determination of the total Flavonoids in the buckwheat meat product was introduced. Three-wave length spectrophotometry was applied. The results indicated:in the designation determination wavelength(314,362,409.5 nm),the total flavonoids was 0-50 μg/mL,the concentration and absorbent differences were linear. The correlation coefficient R2=0.999,the RSD was 1.21%,the recovery rate was 98.90%-105.94%. The result was reliable in the determination of the samples.

Key words： meat products; total flavonoids; three-wavelength; spectrophotometry

Cite this article

Wei Ligang , Zhang Shengwan , Qi Shangzhong , Wu Juhua , Zhang Chanjuan , Hu Yonggang . Determination of the Total Flavonoids in Meat Product by a Three-wavelength Spectrophotometry[J]. Food and Fermentation Industries, 2010 , 36(03) : 144 -147 . DOI: 10.13995/j.cnki.11-1802/ts.2010.03.015

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