[虎杖中白藜芦醇稳定性的研究]
[Study on the stability of resveratrol in rhizoma polygoni cuspidati].
作者信息
Chen Yi-bin, Sun Bao-xiang, Chen Jia-xi
机构信息
College of Life Sciences and Engineering, Shaanxi University of Science & Technology, Xianyang 712081, China.
出版信息
Zhong Yao Cai. 2007 Jul;30(7):805-7.
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.
目的
全面评估虎杖中白藜芦醇的稳定性。
方法
我们不仅通过物理、化学和生物学方法增强影响强度，还对影响结果进行平行分析以得出结论。
结果
白藜芦醇的含量因光照、加热、湿热或氧化而大幅下降。仅用氢氧化钠处理至pH = 11的虎杖中，白藜芦醇含量增加。当自身的活性微生物被破坏时，含量不增加。
结论
白藜芦醇对光、热、湿热和氧化剂不稳定。其自身的活性微生物对其没有影响。酸化对其无益处。碱化形成钠盐后其溶解度和稳定性增加。
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