Study on the stability of resveratrol in rhizoma polygoni cuspidati

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.