The effect of food components and metal ions on thestabilityof astilbin

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  • (Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China)

Online published: 2018-01-03

Abstract

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.

Cite this article

ZHANG Li et al . The effect of food components and metal ions on thestabilityof astilbin[J]. Food and Fermentation Industries, 2017 , 43(12) : 66 -70 . DOI: 10.13995/j.cnki.11-1802/ts.013399

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