芒果苷的稳定性及其影响因素

Stability of mangiferin and factors affecting the stability

目的测定芒果苷在不同条件下的稳定性并分析其影响因素。方法采用紫外-可见光谱法在200~800 nm扫描,测定不同条件下芒果苷的结构变化。结果芒果苷在微酸性和中性条件下可保持结构稳定,而在100℃长时间加热时,过渡态金属离子Cu2+、Fe3+、Al3+能与其形成络合物,诱导催化芒果苷的氧化。结论可采用紫外-可见光谱法测定不同条件下芒果苷的稳定性。

OBJECTIVE To determine the stability of mangiferin and analyze its affecting factors in different conditions.METHODS Ultraviolet-visible spectrum under 200-800 nm to determine the factors affecting the chemical structure of mangiferin in different conditions.RESULTS Mangiferin was unstable in water,unless it existed in aqueous phase under the slightly acidic and neutral conditions,the chemical structure of mangiferin was stable.Furthermore,its aqueous phase under 100℃ for a long time was unstable,and in the...