摘要
目的:考察主要因素对提取液中白藜芦醇稳定性的影响,为白藜芦醇的研究和应用提供参考。方法:采用正交试验法,以HPLC法检测提取液中白藜芦醇含量的变化研究白藜芦醇溶液的质量浓度、pH值、温度和保存时间对白藜芦醇稳定性的影响。结果:pH为3、质量浓度:0.5mg/mL,维持在50℃以下少于2.5h的条件下能够保持白藜芦醇的稳定。结论:以正交试验法来研究提取液中白藜芦醇的稳定性,可以综合考察多种因素对提取液中稳定性的影响,具有一定的可行性。
Objective： To study the effects of primary factors on the resveratrol stability in extracting solution and to provide the reference for research and application of resveratrol. Methods： effects of resveratrol concentration, pH value, temperature, and holding period on resveratrol stability in extracting solution were studied by the resveratrol changes determined by HPLC in orthogonal design test. Results： the most steady condition of resveratrol is that the concentration of resveratrol is 0.5; mg/mL, pH value keep 3, the temperature retain the below of 50℃ and holding period less than 2.5 h. Conclusion： It is feasibility to study the stability of resveratrol in extracting solution with orthogonal design which can integrated survey the influence of several factors to the stability of extracting solution.
出处
《食品科技》
CAS
北大核心
2009年第10期177-178,183,共3页
Food Science and Technology
基金
江西省教育厅科技计划项目(赣教技字(2006)48号)
