CN111366549A - Method for measuring content of total saponins in red kiwi fruits - Google Patents
Method for measuring content of total saponins in red kiwi fruits Download PDFInfo
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- JURZHOVRCOWZFN-UHFFFAOYSA-N notoginsenoside R1 Natural products CC(=CCCC(C)(OC1OC(CO)C(O)C(O)C1O)C2CCC3(C)C2C(O)CC4C5(C)CCC(O)C(C)(C)C5C(CC34C)OC6OC(COC7OCC(O)C(O)C7O)C(O)C(O)C6O)C JURZHOVRCOWZFN-UHFFFAOYSA-N 0.000 description 1
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- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/33—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using ultraviolet light
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
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- Physics & Mathematics (AREA)
- Spectroscopy & Molecular Physics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Medicines Containing Plant Substances (AREA)
- Investigating Or Analysing Biological Materials (AREA)
Abstract
The invention discloses a method for measuring the content of total saponins in red kiwi fruits, which comprises the following steps: the method comprises four steps of solution preparation, sample treatment, standard curve drawing, sample determination and the like, and mainly comprises the steps of firstly extracting the water extract of the red-heart kiwi fruit by adopting a hot reflux method, and then determining the total saponin content of the water extract of the red-heart kiwi fruit by adopting an ultraviolet spectrophotometry. The method is simple and convenient, has accurate result and good reproducibility, can be used for controlling the quality of active ingredients of the red-heart kiwi fruit product, and provides a basis for formulating the quality standard of the red-heart kiwi fruit deep-processed product.
Description
Technical Field
The invention belongs to the technical field of drug detection, and particularly relates to a method for determining the content of total saponins in red kiwi fruits.
Background
Kiwi (Actinidin Chinese Peanch), also known as Actinidia chinensis, etc., is the fruit of Actinidia chinensis of Actinidiaceae, and the medicinal and edible application history of Actinidia chinensis is long. The records of Ben Cao Shi Yi (herbal medicine) record that the bone is involved in wind, paralysis and paralysis, poliosis and hemorrhoids in the long run, and the middle-jiao and lower-jiao qi are regulated. "diet therapy materia Medica records that the flesh and honey are taken to remove dysphoria, jaundice and quench thirst". Modern researches show that the kiwi fruit has the effects of reducing blood fat, protecting liver and the like, and is based on the fact that the kiwi fruit contains various effective components including polysaccharide, polyphenol, flavone and the like. Meanwhile, the kiwi fruit further contains saponin components, and the active component saponin of the traditional Chinese medicine has the biological activity effects of reducing blood sugar and blood fat, resisting inflammation, resisting aging, resisting oxidation, regulating immunity and the like.
The kiwi fruits originally produced in China have 59 varieties, mainly comprise green-heart kiwi fruits, red-heart kiwi fruits and yellow-heart kiwi fruits, wherein the novel red-heart kiwi fruits belong to red-pulp kiwi fruit varieties in Chinese kiwi fruits, are extremely early-maturing red-heart varieties, have large fruits, fine and smooth pulp and high sweetness, are popular with consumers, and the nutrient substances such as vitamin C, brass polyphenol compounds, saponin compounds, dietary fibers and the like contained in the red-heart kiwi fruits are higher than those contained in common green-heart kiwi fruits and yellow-heart kiwi fruits, so that the development and research on the deep-processed products of the red-heart kiwi fruits have economic value.
In order to better develop the research of the deep-processed products of the red kiwi fruits, firstly, the active ingredients contained in the red kiwi fruits need to be extracted and measured, but at present, only a technical method for extracting and detecting the active ingredients such as vitamin C, flavonoid compounds and the like in the red kiwi fruits exists, and a method for measuring the total saponin content of the red kiwi fruits does not exist.
Disclosure of Invention
Aiming at the defects, the invention discloses a method for measuring the total saponin content of red-heart kiwi fruit, which is beneficial to the deep development of red-heart kiwi fruit products and provides a basis for formulating the quality standard of the red-heart kiwi fruit deep-processed products.
The invention is realized by adopting the following technical scheme:
the method for measuring the content of the total saponins of the red kiwi fruits comprises the following steps:
(1) solution preparation: weighing vanillin 5.00g, placing in a volumetric flask of 100ml, adding pure glacial acetic acid for dissolving, fixing the volume to a scale, and shaking up to obtain a solution A; taking 1ml of the solution A, adding 4ml of pure perchloric acid solution, and uniformly mixing to obtain a solution B; weighing 20.5mg of notoginsenoside reference substance, adding methanol to dissolve, and fixing the volume to 10ml measuring flask to obtain 2.05mg/ml notoginsenoside reference substance solution;
(2) sample treatment: weighing 5.0g of dry red-heart kiwi fruit powder, adding 300ml of distilled water, refluxing in water bath at 90 ℃ for 2h, filtering, combining filtrates, concentrating the filtrate under reduced pressure to 50ml to obtain an extract solution, then taking 5ml of the extract solution to dilute to 10ml, fixing the volume, and shaking up to obtain a sample solution; vertically fixing a 5ml injector, filling D101 macroporous resin and neutral alumina to form an adsorption column according to the ratio of 3: 1, eluting the column with 25ml ethanol solution, discarding the eluent, eluting the column with 25ml distilled water, discarding the eluent, adding 0.5ml sample solution into the adsorption column, eluting the column with 25ml distilled water, discarding the eluent, eluting the column with ethanol solution, collecting the eluent, and evaporating to dryness in an evaporation dish to obtain a sample;
(3) drawing a standard curve: respectively sucking 20 mul, 40 mul, 60 mul, 80 mul, 100 mul and 120 mul of notoginsenoside reference substance solution, placing the notoginsenoside reference substance solution in different tubes with plugs, volatilizing, adding 1ml of solution B into each tube with plugs, shaking uniformly, sealing, heating in a water bath at 60 ℃ for 15min, taking out the tubes with plugs, immediately placing in ice water for cooling, adding 5ml of glacial acetic acid into each tube with plugs, shaking uniformly, taking distilled water as a blank, measuring an absorption value at 560mn, drawing a standard curve, and drawing the standard curve by taking the notoginsenoside mass (mug) as an abscissa x and the absorbance as an ordinate y;
(4) and (3) sample determination: adding 1ml of the solution B into the sample obtained in the step (2), placing the sample into a test tube with a plug, shaking uniformly, sealing the plug, heating the test tube in water bath at 60 ℃ for 15min, taking out the test tube with the plug, immediately placing the test tube into ice water for cooling, then adding 5ml of glacial acetic acid, shaking uniformly, taking distilled water as a blank, measuring an absorption value at 560mn, and calculating the content of the total saponins in the sample according to a drawn standard curve.
Further, the reduced pressure concentration in the step (2) is carried out under the pressure of 0.08-0.09 MPa. The invention controls proper pressure, and can prevent the material loss caused by material flushing due to excessive bubbling and expansion of the material.
Further, the reduced pressure concentration in the step (2) is carried out at the temperature of 60-70 ℃. The strict control of the decompression concentration temperature aims at the boiling points of solvents and solutes in the kiwi fruit active ingredient extracting solution, the evaporation loss of the kiwi fruit active ingredients is easily caused by overhigh temperature, the concentration time is prolonged by overlow temperature, the production energy consumption is increased, and the concentration efficiency is influenced.
Further, the evaporation in the step (3) is performed under the condition of a water bath at 60 ℃.
Further, the volume fraction of the ethanol solution in the step (2) is 70%.
Further, the regression equation of the standard curve plotted in step (3) is y =0.0048x-0.0651, and the correlation coefficient r = 0.9994.
The notoginsenoside reference substance is notoginsenoside R1 with the batch number of 110745-201820 provided by China food and drug testing research institute.
Compared with the prior art, the technical scheme has the following beneficial effects:
1. the invention adopts a hot reflux method to extract the water extract of the red-heart kiwi fruit, and then uses an ultraviolet spectrophotometry to determine the total saponin content of the water extract of the red-heart kiwi fruit, wherein vanillin, glacial acetic acid and perchloric acid are used for preparing a proper display agent according to a proportion; the fruit powder of the red-heart kiwi fruit is extracted by a hot reflux method, the extraction temperature is controlled to ensure that the effective components can be completely extracted, and then D101 macroporous resin and neutral alumina are used for preparing a proper adsorption column for extracting and separating the total saponins of the red-heart kiwi fruit in the water extract from the water extract, so that the accuracy of determination is improved.
2. The method is simple and convenient, has accurate result and good reproducibility, can be used for measuring the total saponin content of the red-heart kiwi fruit, and provides a basis for formulating the quality standard of the deep-processed product of the red-heart kiwi fruit.
3. The invention adopts the notoginsenoside reference substance as the reference substance because the kiwi fruit has triterpenoid components such as oleanolic acid, ursolic acid and the like, and the notoginsenoside belongs to the triterpenoid saponin which is similar to the structure of the kiwi fruit saponin, and the notoginsenoside reference substance is easy to obtain and stable.
Detailed Description
The invention is further illustrated by the following examples, which are not to be construed as limiting the invention thereto. The specific experimental conditions and methods not indicated in the following examples are generally conventional means well known to those skilled in the art.
Example 1:
the method for measuring the content of the total saponins of the red kiwi fruits comprises the following steps:
(1) solution preparation: weighing vanillin 5.00g, placing in a volumetric flask of 100ml, adding pure glacial acetic acid for dissolving, fixing the volume to a scale, and shaking up to obtain a solution A; taking 1ml of the solution A, adding 4ml of pure perchloric acid solution, and uniformly mixing to obtain a solution B; weighing 20.5mg of notoginsenoside reference substance, adding methanol to dissolve, and fixing the volume to 10ml measuring flask to obtain 2.05mg/ml notoginsenoside reference substance solution;
(2) sample treatment: weighing 5.0g of dry red-heart kiwi fruit powder, adding 300ml of distilled water, refluxing in water bath at 90 ℃ for 2h, filtering, combining filtrates, concentrating the filtrate under reduced pressure to 50ml to obtain an extract solution, then taking 5ml of the extract solution to dilute to 10ml, fixing the volume, and shaking up to obtain a sample solution; vertically fixing a 5ml injector, filling D101 macroporous resin and neutral alumina to form an adsorption column according to the ratio of 3: 1, eluting the column with 25ml of ethanol solution with the volume fraction of 70%, discarding the eluent, eluting the column with 25ml of distilled water, discarding the eluent, adding 0.5ml of sample liquid into the adsorption column, eluting the column with 25ml of distilled water, discarding the eluent, eluting the column with 70% ethanol solution, collecting the eluent, placing the eluent in an evaporation dish, and evaporating to dryness to obtain a sample to be tested; the reduced pressure concentration is carried out under the conditions that the pressure is 0.085MPa and the temperature is 65 ℃;
(3) drawing a standard curve: respectively sucking 20 μ l, 40 μ l, 60 μ l, 80 μ l, 100 μ l and 120 μ l of notoginsenoside control solution, placing in different tubes with plugs, volatilizing under the condition of water bath at 60 ℃, adding 1ml of solution B into each tube with plugs, shaking to seal the plugs, heating in water bath at 60 ℃ for 15min, taking out the tubes with plugs, immediately cooling in ice water, adding 5ml of glacial acetic acid into each tube with plugs, shaking to obtain a blank with distilled water, measuring an absorption value at 560mn, drawing a standard curve, drawing the standard curve by taking notoginsenoside mass (μ g) as an abscissa x and absorbance as an ordinate y, wherein the regression equation is y =0.0048x-0.0651, and the correlation coefficient r = 0.9994;
(4) and (3) sample determination: adding 1ml of the solution B into the sample obtained in the step (2), placing the sample into a test tube with a plug, shaking uniformly, sealing the plug, heating the test tube in water bath at 60 ℃ for 15min, taking out the test tube with the plug, immediately placing the test tube into ice water for cooling, then adding 5ml of glacial acetic acid, shaking uniformly, taking distilled water as a blank, measuring an absorption value at 560mn, and calculating the content of the total saponins in the sample according to a drawn standard curve.
According to the method of the embodiment, after the dry red kiwi fruit powder is processed, 3 parts of 25.0mg of test sample are weighed in parallel to measure the content of total red kiwi fruit saponins, and the measurement results are shown in table 1;
TABLE 1 Total saponins content of Kiwi berry
As can be seen from Table 1, the content of total saponins of red kiwi fruit is 4.454 mg/g.
Example 2: sample application recovery rate test
Preparing a sample solution of the red kiwi fruit according to the determination method of the content of the total saponins of the red kiwi fruit described in the embodiment 1, then diluting the sample solution by one time, parallelly transferring 9 parts, transferring 0.5ml of each part, dividing the sample solution into 3 groups, respectively adding a notoginsenoside reference solution into 3 groups, wherein the adding amount of the notoginsenoside reference solution in each group is 50%, 100% and 150% of the content (calculated by notoginsenoside) of the total saponins in the sample, respectively, performing determination according to the determination method of the content of the total saponins of the red kiwi fruit described in the embodiment 1, performing parallel test for 6 times, and calculating the sample adding recovery rate and RSD, wherein the specific result is shown in Table 2;
TABLE 2 sample recovery and RSD
As can be seen from the sample recovery tests of low, medium and high concentration levels, the recovery rates are respectively 96.98%, 100.52% and 94.84%, and the RSD are respectively 3.8%, 3.7% and 4.3%, which indicates that the method of the invention meets the requirements of quantitative analysis.
Example 3: stability test
A sample of the red kiwi fruit is prepared according to the method for determining the content of the total saponins of red kiwi fruit described in this embodiment 1, and the content of the total saponins is determined, and the absorbances of 0min, 10min, 20min, 40min and 60min are respectively determined at a wavelength of 560nm, so that the obtained results are respectively 0.471, 0.462, 0.478, 0.465 and 0.459, the average value is 0.467, and the RSD is 1.62%, which can show that the color development of the present invention is stable within 60 min.
Example 4:
the method for measuring the content of the total saponins of the red kiwi fruits comprises the following steps:
(1) solution preparation: weighing vanillin 5.00g, placing in a volumetric flask of 100ml, adding pure glacial acetic acid for dissolving, fixing the volume to a scale, and shaking up to obtain a solution A; taking 1ml of the solution A, adding 4ml of pure perchloric acid solution, and uniformly mixing to obtain a solution B; weighing 20.5mg of notoginsenoside reference substance, adding methanol to dissolve, and fixing the volume to 10ml measuring flask to obtain 2.05mg/ml notoginsenoside reference substance solution;
(2) sample treatment: weighing 5.0g of dry red-heart kiwi fruit powder, adding 300ml of distilled water, refluxing in water bath at 90 ℃ for 2h, filtering, combining filtrates, concentrating the filtrate under reduced pressure to 50ml to obtain an extract solution, then taking 5ml of the extract solution to dilute to 10ml, fixing the volume, and shaking up to obtain a sample solution; vertically fixing a 5ml injector, filling D101 macroporous resin and neutral alumina to form an adsorption column according to the ratio of 3: 1, eluting the column with 25ml of ethanol solution with the volume fraction of 70%, discarding the eluent, eluting the column with 25ml of distilled water, discarding the eluent, adding 0.5ml of sample liquid into the adsorption column, eluting the column with 25ml of distilled water, discarding the eluent, eluting the column with 70% ethanol solution, collecting the eluent, placing the eluent in an evaporation dish, and evaporating to dryness to obtain a sample to be tested; the reduced pressure concentration is carried out under the conditions that the pressure is 0.08MPa and the temperature is 60 ℃;
(3) drawing a standard curve: respectively sucking 20 μ l, 40 μ l, 60 μ l, 80 μ l, 100 μ l and 120 μ l of notoginsenoside control solution, placing in different tubes with plugs, volatilizing under the condition of water bath at 60 ℃, adding 1ml of solution B into each tube with plugs, shaking to seal the plugs, heating in water bath at 60 ℃ for 15min, taking out the tubes with plugs, immediately cooling in ice water, adding 5ml of glacial acetic acid into each tube with plugs, shaking to obtain a blank with distilled water, measuring an absorption value at 560mn, drawing a standard curve, drawing the standard curve by taking notoginsenoside mass (μ g) as an abscissa x and absorbance as an ordinate y, wherein the regression equation is y =0.0048x-0.0651, and the correlation coefficient r = 0.9994;
(4) and (3) sample determination: adding 1ml of the solution B into the sample obtained in the step (2), placing the sample into a test tube with a plug, shaking uniformly, sealing the plug, heating the test tube in water bath at 60 ℃ for 15min, taking out the test tube with the plug, immediately placing the test tube into ice water for cooling, then adding 5ml of glacial acetic acid, shaking uniformly, taking distilled water as a blank, measuring an absorption value at 560mn, and calculating the content of the total saponins in the sample according to a drawn standard curve.
According to the method of the embodiment, after the dry red kiwi fruit powder is processed, 3 parts of 25.0mg of sample are weighed in parallel to measure the content of total saponins of red kiwi fruit, and the content of total saponins is 4.539 mg/g.
Example 5:
the method for measuring the content of the total saponins of the red kiwi fruits comprises the following steps:
(1) solution preparation: weighing vanillin 5.00g, placing in a volumetric flask of 100ml, adding pure glacial acetic acid for dissolving, fixing the volume to a scale, and shaking up to obtain a solution A; taking 1ml of the solution A, adding 4ml of pure perchloric acid solution, and uniformly mixing to obtain a solution B; weighing 20.5mg of notoginsenoside reference substance, adding methanol to dissolve, and fixing the volume to 10ml measuring flask to obtain 2.05mg/ml notoginsenoside reference substance solution;
(2) sample treatment: weighing 5.0g of dry red-heart kiwi fruit powder, adding 300ml of distilled water, refluxing in water bath at 90 ℃ for 2h, filtering, combining filtrates, concentrating the filtrate under reduced pressure to 50ml to obtain an extract solution, then taking 5ml of the extract solution to dilute to 10ml, fixing the volume, and shaking up to obtain a sample solution; vertically fixing a 5ml injector, filling D101 macroporous resin and neutral alumina to form an adsorption column according to the ratio of 3: 1, eluting the column with 25ml of ethanol solution with the volume fraction of 70%, discarding the eluent, eluting the column with 25ml of distilled water, discarding the eluent, adding 0.5ml of sample liquid into the adsorption column, eluting the column with 25ml of distilled water, discarding the eluent, eluting the column with 70% ethanol solution, collecting the eluent, placing the eluent in an evaporation dish, and evaporating to dryness to obtain a sample to be tested; the reduced pressure concentration is carried out under the conditions that the pressure is 0.09MPa and the temperature is 70 ℃;
(3) drawing a standard curve: respectively sucking 20 μ l, 40 μ l, 60 μ l, 80 μ l, 100 μ l and 120 μ l of notoginsenoside control solution, placing in different tubes with plugs, volatilizing under the condition of water bath at 60 ℃, adding 1ml of solution B into each tube with plugs, shaking to seal the plugs, heating in water bath at 60 ℃ for 15min, taking out the tubes with plugs, immediately cooling in ice water, adding 5ml of glacial acetic acid into each tube with plugs, shaking to obtain a blank with distilled water, measuring an absorption value at 560mn, drawing a standard curve, drawing the standard curve by taking notoginsenoside mass (μ g) as an abscissa x and absorbance as an ordinate y, wherein the regression equation is y =0.0048x-0.0651, and the correlation coefficient r = 0.9994;
(4) and (3) sample determination: adding 1ml of the solution B into the sample obtained in the step (2), placing the sample into a test tube with a plug, shaking uniformly, sealing the plug, heating the test tube in water bath at 60 ℃ for 15min, taking out the test tube with the plug, immediately placing the test tube into ice water for cooling, then adding 5ml of glacial acetic acid, shaking uniformly, taking distilled water as a blank, measuring an absorption value at 560mn, and calculating the content of the total saponins in the sample according to a drawn standard curve.
According to the method of the embodiment, after the dry red kiwi fruit powder is processed, 3 parts of 25.0mg of sample are weighed in parallel to measure the content of total saponins of red kiwi fruit, and the content of total saponins is 4.556 mg/g.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (6)
1. The method for measuring the content of the total saponins in the red kiwi fruits is characterized by comprising the following steps: the method comprises the following steps:
(1) solution preparation: weighing vanillin 5.00g, placing in a volumetric flask of 100ml, adding pure glacial acetic acid for dissolving, fixing the volume to a scale, and shaking up to obtain a solution A; taking 1ml of the solution A, adding 4ml of pure perchloric acid, and uniformly mixing to obtain a solution B; weighing 20.5mg of notoginsenoside reference substance, adding methanol to dissolve, and fixing the volume to 10ml measuring flask to obtain 2.05mg/ml notoginsenoside reference substance solution;
(2) sample treatment: weighing 5.0g of dry red-heart kiwi fruit powder, adding 300ml of distilled water, refluxing in water bath at 90 ℃ for 2h, filtering, combining filtrates, concentrating the filtrate under reduced pressure to 50ml to obtain an extract solution, then taking 5ml of the extract solution to dilute to 10ml, fixing the volume, and shaking up to obtain a sample solution; vertically fixing a 5ml injector, filling D101 macroporous resin and neutral alumina to form an adsorption column according to the ratio of 3: 1, eluting the column with 25ml ethanol solution, discarding the eluent, eluting the column with 25ml distilled water, discarding the eluent, adding 0.5ml sample solution into the adsorption column, eluting the column with 25ml distilled water, discarding the eluent, eluting the column with ethanol solution, collecting the eluent, and evaporating to dryness in an evaporation dish to obtain a sample;
(3) drawing a standard curve: respectively sucking 20 mul, 40 mul, 60 mul, 80 mul, 100 mul and 120 mul of notoginsenoside reference substance solution, placing the notoginsenoside reference substance solution in different tubes with plugs, volatilizing, adding 1ml of solution B into each tube with plugs, shaking uniformly, sealing, heating in a water bath at 60 ℃ for 15min, taking out the tubes with plugs, immediately placing in ice water for cooling, adding 5ml of glacial acetic acid into each tube with plugs, shaking uniformly, taking distilled water as a blank, measuring an absorption value at 560mn, drawing a standard curve, and drawing the standard curve by taking the notoginsenoside mass (mug) as an abscissa x and the absorbance as an ordinate y;
(4) and (3) sample determination: adding 1ml of the solution B into the sample obtained in the step (2), placing the sample into a test tube with a plug, shaking uniformly, sealing the plug, heating the test tube in water bath at 60 ℃ for 15min, taking out the test tube with the plug, immediately placing the test tube into ice water for cooling, then adding 5ml of glacial acetic acid, shaking uniformly, taking distilled water as a blank, measuring an absorption value at 560mn, and calculating the content of the total saponins in the sample according to a drawn standard curve.
2. The method for determining the content of the total saponins in red kiwi fruits according to claim 1, which is characterized in that: and (3) carrying out reduced pressure concentration in the step (2) under the condition that the pressure is 0.08-0.09 MPa.
3. The method for determining the content of the total saponins in red kiwi fruits according to claim 1, which is characterized in that: the reduced pressure concentration in the step (2) is carried out at the temperature of 60-70 ℃.
4. The method for determining the content of the total saponins in red kiwi fruits according to claim 1, which is characterized in that: the evaporation in the step (3) is carried out under the condition of a water bath at 60 ℃.
5. The method for determining the content of the total saponins in red kiwi fruits according to claim 1, which is characterized in that: the volume fraction of the ethanol solution in the step (2) is 70%.
6. The method for determining the content of the total saponins in red kiwi fruits according to claim 1, which is characterized in that: the regression equation of the standard curve plotted in step (3) is y =0.0048x-0.0651, and the correlation coefficient r = 0.9994.
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