Food and Fermentation Industries >

2010 , Vol. 36 >Issue 10: 117 - 121

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.10.043

Food and Fermentation Industries

Study on the Impact Factor of Polydatin Hydrolyzes

  • Liu Xin-rong ,
  • Zhao Chi ,
  • Gao Li-ping ,
  • Xia Tao
Expand

Online published: 2010-10-25

Fold

Abstract

Using spectrophotography 、TLC、HPLC、MS and others means to identify the hydrolysates of polydatin.Through the single factor and the multi-factor's orthogonal test,we determined the optimal technical conditions of polydatin hydrolyzes into resveratrol,which are 65℃,8% of hydrochloric acid concentration,75% of methanol concentration and 3h of reacting time;Under the optimum conditions,the concentration of resveratrol is extracted from Polygonum of resveratrol can reach 2.06 percent.

Key words： polydatin; hydrolysis; resveratrol

Cite this article

Liu Xin-rong , Zhao Chi , Gao Li-ping , Xia Tao . Study on the Impact Factor of Polydatin Hydrolyzes[J]. Food and Fermentation Industries, 2010 , 36(10) : 117 -121 . DOI: 10.13995/j.cnki.11-1802/ts.2010.10.043

Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.