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.