工业微生物2016，Vol.46Issue(5)：17-22,6.DOI:10.3969/j.issn.1001-6678.2016.05.003
水溶液中白藜芦醇稳定性及降解产物分析
Stability of resveratrol in aqueous solutions and identification of degradation products
摘要
Abstract
Resveratrol is a plant natural product, which exhibits strong physiological activities, such as antioxidation, cancer prevention and anticancer. Researches on the function and production of resveratrol are the central issues. However, the light stability and hot stability of resveratrol are poor. Special treatment is required during the fermentation and storage to prevent the degradation of resveratrol. This special treatment complicates the processes of fermentation and storage, and thus increases the cost. In this study, the effects of environmental conditions on resveratrol degradation were studied, including temperature, pH, medium composition and the existence of Escherichia coli. The degradation products were also analyzed by LCMS-IT-TOF. The results can serve as the foundational references for decrease of resveratrol degradation during both fermentation and storage.关键词
白藜芦醇/降解/液相色谱-离子阱-飞行时间质谱/白藜芦醇二聚体Key words
resveratrol/degradation/LCMS-IT-TOF/viniferin引用本文复制引用
朱屹东,周景文,堵国成..水溶液中白藜芦醇稳定性及降解产物分析[J].工业微生物,2016,46(5):17-22,6.基金项目
国家自然科学基金(31370130)“大肠杆菌合成黄酮类化合物关键前体丙二酰辅酶A的代谢调控”,江南大学自主科研计划重点项目(JUSRP51307A)“微生物高效积累黄酮类化合物的关键共性问题研究”。 （31370130）
