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| Studies on the stability of stilbene glycoside in crude Polygoni multiflora and its processed products |
| Hits 483 Download times 278 Received:February 08, 2022 |
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| DOI
10.11656/j.issn.1672-1519.2022.07.22 |
| Key Words
Polygoni Multiflori Radix;processing;stability;cis/trans isomerization;degradation;polymerization |
| Author Name | Affiliation | E-mail | | CHAI Shiwei | First Teaching Hospital of Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China | | | XING Yanchao | Key Laboratory of Traditional Chinese Medicinal Chemistry and Analytical Chemistry of Tianjin, Tianjin 301617, China | | | GAO Jian | Key Laboratory of Traditional Chinese Medicinal Chemistry and Analytical Chemistry of Tianjin, Tianjin 301617, China | | | PANG Xu | Key Laboratory of Traditional Chinese Medicinal Chemistry and Analytical Chemistry of Tianjin, Tianjin 301617, China | | | HAN Lifeng | Key Laboratory of Traditional Chinese Medicinal Chemistry and Analytical Chemistry of Tianjin, Tianjin 301617, China | hanlifeng@tjutcm.edu.cn |
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| Abstract
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| [Objective] To investigate the stability of 2,3,5,4'-tetrahydroxystilbene-2-O-β-D-glucoside(TSG) in raw and processed Polygoni multiflora.[Methods] The effects of sunlight,temperature and Fe3+ on TSG,raw and processed Polygoni multiflori were systematically investigated by HPLC and LC-MS.[Results] All factors have different effects on the stability of TSG. There was no significant difference among TSG,raw and processed Polygoni multiflori under the sunlight,and high temperature,however,their reaction equilibrium point was significant difference under different Fe3+ concentrations. It was speculated that the possible reason was the existence of other stilbenes in Polygoni multiflori.[Conclusion] In this study,the factors which influenced the stability of Polygoni multiflori were systematically studied. The results explored a scientific foundation for the standardization of its processing,storage,and preparation. It also provides a reference for other studies on the stability of similar ingredients. |
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