反式及顺式白藜芦醇光稳定性分析  

Study on the photo-stability of trans-resveratrol and cis-resveratrol

作　　者：张煜梅[1,2] 黄健花[1,2] 金青哲[1,3] 王兴国[1,3,2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学食品营养与安全协同创新中心,江苏无锡214122 [3]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2013年第11期250-252,共3页Food and Fermentation Industries

基　　金：国家科技支撑计划"高含油油料加工关键技术和装备研究与示范"(2011BAD02B03)

摘　　要：采用高效液相色谱法对反式白藜芦醇和顺式白藜芦醇的光稳定性进行了研究。结果表明:反式白藜芦醇和顺式白藜芦醇均具有光敏性,在光照条件下会有部分转化成顺式/反式白藜芦醇。365 nm紫外光照会导致顺、反式白藜芦醇互相转换,不发生总白藜芦醇的损耗;254 nm紫外光照不仅会使顺、反式白藜芦醇互相转换,也会导致总白藜芦醇的损失。The photo-stability of trans-resveratrol and cis-resveratrol was investigated using high performance liquid chromatography. The results showed that trans-RES and cis-RES were unstable after being irradiated by UV. They change partly to cis-RES and trans-RES under the UV irradiation. The conversion of trans-RES to cis-RES happend at365nm UV,while the content of total RES do not affected. However,254nm UV not only causes the conversion of trans-RES to cis-RES,but also the reduced content of total RES.

关 键 词：反式白藜芦醇 顺式白藜芦醇 光稳定性 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.3[轻工技术与工程—食品科学与工程]