落新妇苷稳定性的研究  

Study on the Stability of Astilbin

作　　者：隋欣[1] 王人悦[1] 

机构地区：[1]天津市食品研究所有限公司,天津301609

出　　处：《食品研究与开发》2015年第8期10-12,共3页Food Research and Development

摘　　要：落新妇苷是一种广泛存在于多种植物和功能食品中的二氢黄酮醇苷，为确定从土茯苓根茎中提取的落新妇苷的稳定性，对落新妇苷在光、热、pH、氧化剂和还原剂等因素作用下的稳定性进行了测定。结果显示：落新妇苷在pH4～5的条件下稳定；碳水化合物对落新妇苷有不同影响；紫外灯照射对落新妇苷无明显影响；体积分数为0.01的H2O2和Na2SO3对落新妇苷的稳定性均有负面影响。Astilbin is a dihydroflavonol glycosides that widely exists in plants and functional food , to determine the stability of astilbin extracted from the rhizome of smilax, astilbin stability to light, heat, pH, oxidizing and reducing agents were determined. The results showed that the stability of astilbin was better when 4≤pH≤5;carbohydrates have different effects on astilbin; UV no effect on astilbin. Volume fraction of 0.01 H2O2 and Na2SO3 also have negative impact on the stability of astilbin.

关 键 词：土茯苓 落新妇苷 稳定性 

分 类 号：R285[医药卫生—中药学]