黄酮落新妇苷不稳定，在中性和弱碱性条件下易发生异构化和分解反应，本文利用HPLC研究了常见食品组分及金属离子对落新妇苷稳定性的影响。研究结果表明常见食品添加剂VC、蔗糖和β-CD可以提高落新妇苷的稳定性，而苯甲酸钠无明显影响。β-CD通过包结反应同时抑制落新妇苷异构化和分解反应；而VC和蔗糖则会加速落新妇苷的异构化，但抑制其分解反应。Al3+、Mg2+、Ca2+、Na+、K+等金属离子可以轻微增强落新妇苷的稳定性，其中Na+效果相对较好。Fe3+会显著促进落新妇苷分解反应，降低其稳定性; 而Al3+可完全抑制落新妇苷的异构化反应，但对其分解反应无影响。食品组分蛋白质和淀粉对落新妇苷的稳定性影响不大，其中牛血清蛋白轻微增强其稳定性，而淀粉有轻微的减弱作用。

Astilbin is a unstabledihydroflavonol anditsisomerizationand decomposition is found in neutral and weak alkaline medium. In the present study, the effects of different food components on the stability of astilbin wasstudied by HPLC. The results showed that common food additives, VC、saccharose and β-cyclodextrin (β-CD) could significantly improve its stability, while sodium benzoate has no effect. β-CD could suppress the isomerization and decomposition of astilbin through complexation; while VC and saccharose accelerate the isomerization but suppress the decomposition of astilbin. Metal ions, such as Al3+、Mg2+、Ca2+、Na+、K+could slightly improve the stability of astilbin, and Na+showed best effect. Fe3+significantly improved the decomposition of astilbin and decreasedits stability; Al3+completely inhibited the isomerization of astilbin but has no effect on its decomposition. The major components of food, protein (bovine serum albumin) and starch, have slight effects on the stability of astilbin.