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  • Title: [Study on the stability of resveratrol in rhizoma polygoni cuspidati].
    Author: Chen YB, Sun BX, Chen JX.
    Journal: Zhong Yao Cai; 2007 Jul; 30(7):805-7. PubMed ID: 17944191.
    Abstract:
    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.
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