article
Analysis of condensed tannins using acidified vanillin
Journal of the Science of Food and Agriculture · 1978 · Vol. 29(9) · pp. 788–794
Abstract
Abstract The acidified vanillin method for determination of plant tannins has been reassessed. Excluding light and controlling the temperature of the reaction mixture increased the colour stability of the vanillin tannin adduct. Selection of optimum concentrations of reactants and solvents enabled the method to be used in the range 5‐500 μg of condensed tannin with a precision and accuracy greater than 1 μg.
Biochemical and biochemical processesAnalytical Chemistry and ChromatographyFermentation and Sensory AnalysisVanillinTanninCondensed tanninProanthocyanidinChemistryAdductChromatographyHydrolyzable TanninOrganic chemistryFood science
Citations
1,068
FWCI
1.18
field-weighted impact
References
16
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74%
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References
The phenolic constituents of <i>Prunus domestica</i>. I.—The quantitative analysis of phenolic constituents
Journal of the Science of Food and Agriculture · 1959 · 3,627 citations
Complexes of the condensed tannins of sainfoin (<i>Onobrychis viciifolia</i> scop.) with fraction 1 leaf protein and with submaxillary mucoprotein, and their reversal by polyethylene glycol and pH
Journal of the Science of Food and Agriculture · 1977 · 461 citations
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