迷迭香酸稳定性研究

Stability of Rosmarinic Acid

实验通过考察不同因素对迷迭香酸稳定性的影响，为其在生产制备及贮存过程中的条件提供实验依据。通过研究pH、溶媒、温度、光照、湿度及氧化剂对迷迭香酸的稳定性影响，采用高效液相色谱法测定不同条件下迷迭香酸的峰面积，观察迷迭香酸的含量变化情况。根据实验结果可知迷迭香酸溶液在pH=3—5时稳定，在强酸、碱性、高温、氧化条件下不稳定，光照和湿度对迷迭香酸无影响。因此为保证迷迭香酸的稳定，应使其处于低温、弱酸及避免氧化的条件下。

To investigate the stability of Rosmarinic acid （RosA） in different conditions and provide experimental data for the pharmaceutical preparations and storage. The effect of different influence factors, such as pH, solvent, temperature,light, humidity and oxidant, on the stability of Rosmarinic acid （ RosA）, were studied; By means of HPLC, comparing the peak area ratio of Rosa in different conditions to analyze the content changes of the RosA. The experiment resuits showed that light, humidity had no effect on the stability of Rosa and it was stable in pH = 3 - 5 solutions. On the other hand, it was easy convert to other components under the conditions of strong acid, basic, high temperature and oxidation. In order to ensure the stability of RosA, it should be kept at low temperature, weak acid and avoided oxidation conditions.