白藜芦醇：一项热分析研究。

Resveratrol: A thermoanalytical study.

作者信息

Silva Rita de Cássia da, Teixeira José Augusto, Nunes Wilhan Donizete Gonçalves, Zangaro Geórgia Alvim Coelho, Pivatto Marcos, Caires Flávio Junior, Ionashiro Massao

机构信息

São Paulo State University (UNESP), Institute of Chemistry, Araraquara, SP, Brazil.

Uberlândia Federal University (UFU), Institute of Chemistry, Uberlândia, MG, Brazil.

出版信息

Food Chem. 2017 Dec 15;237:561-565. doi: 10.1016/j.foodchem.2017.05.146. Epub 2017 May 30.

DOI:10.1016/j.foodchem.2017.05.146

PMID:28764035

Abstract

Resveratrol is a natural polyphenol found in various plants, mainly in the bark of the red grapes. It has been widely studied due to its antioxidant, anti-inflammatory, anticancer and anti-aging properties. The thermal behavior of resveratrol was investigated by using simultaneous thermogravimetry and differential scanning calorimetry (TG-DSC), evolved gas analysis (TG-DSC-FTIR) and High-resolution mass spectra (HRMS). The results provided information concerning the thermal stability, thermal decomposition, identification of the main gaseous products evolved and intermediate compounds formed during the thermal decomposition.

摘要

白藜芦醇是一种存在于多种植物中的天然多酚，主要存在于红葡萄的树皮中。由于其抗氧化、抗炎、抗癌和抗衰老特性，它已得到广泛研究。通过同步热重分析和差示扫描量热法（TG-DSC）、逸出气体分析（TG-DSC-FTIR）和高分辨率质谱（HRMS）研究了白藜芦醇的热行为。结果提供了有关热稳定性、热分解、热分解过程中逸出的主要气态产物和形成的中间化合物鉴定的信息。