Abstract

Analyis of various vegetable tannins was studied by ultralviolet (UV), Fourier transform infrared spectro scopies (FTIR) and liquid chromatography (LC). Molecular weight obtained by LC showed no dis tinguishing differences between various tannins. By using UV spectra, the type of vegetable tannins could be determined. FTIR spectra of each vegetable tannin showed characteristic absorption patterns, which made it possible to characterise each tannin. UV and FTIR results may serve as a guide for the application of a new vegetable tannin in leather production.