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[Study on the stability of resveratrol in rhizoma polygoni cuspidati]
Yi-bin Chen1, Bao-xiang Sun, Jia-xi Chen
1College of Life Sciences and Engineering, Shaanxi University of Science & Technology, Xianyang 712081, China. chenyibin@sust.edu.cn
Objective:
The stability of resveratrol in Rhizoma Polygoni Cuspidati is evaluated all-roundly.
Methods:
We not only increase influence intensity by physical, chemical and biological methods but also parallel analyzing the influence results to elicit the opinions.
Results:
The content of resveratrol is declied greatly by lighting, heating, wet-heating or oxidizing. The content is increased in Rhizoma Polygoni Cuspidati treated with acid or alkali only using sodium hydroxide until pH=11. The content is not increased when its own activated microbe is destroyed.
Conclusion:
Resveratrol is unstable against light, heat, wet-heating and oxidizer. Its own activated microbe has not influenced to it. It has not benefit with acidification. Its solubility and stability increase formed sodium salt with basification.
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