虎杖中白藜芦醇的稳定性研究

Study on the Stability of Resveratrol in Rhizoma Polygoni Cuspidati

目的:全面评价虎杖中白藜芦醇的稳定性。方法:使用物理的、化学的和生物的方法,人为增加各影响因素的影响强度,然后分析对比其影响效应而得出判断。结果:经光、干热、湿热和氧化处理的虎杖,其白藜芦醇的含量均大幅度下降;经酸碱处理的虎杖,只有用氢氧化钠处理pH=11的样品测得的含量有所提高;消除虎杖所含活性微生物的样品测得的含量没有增加。结论:在虎杖中,白藜芦醇对光、干热、湿热和氧化剂均敏感;虎杖所含活性微生物对其白藜芦醇的影响不大;酸性处理对其无益;碱化生成钠盐能提高其白藜芦醇的溶解性和稳定性。

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.