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Bulletin of Botanical Research ›› 2015, Vol. 35 ›› Issue (3): 471-475.doi: 10.7525/j.issn.1673-5102.2015.03.024

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Preparation, Characterization and Function Evaluation of Ultrafine Resveratrol Powder

WANG Kun-Lun1;ZHAO Xiu-Hua1;ZU Yuan-Gang1*;LI Jia-Lei2   

  1. 1.Key Laboratory of Forest Plant Ecology,Ministry of Education, Northeast Forestry University,Harbin 150040;
    2.Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086
  • Online:2015-05-20 Published:2015-06-24
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Abstract: By supercritical SAS, we made the resveratrol anti solvent recrystallization to prepare ultrafine resveratrol powder under supercritical condition. The conditions were under 50℃, 20 MPa, resveratrol ethanol solution concentration of 9 mg·mL-1, and sample solution flow rate of 1 mL·min-1. We analyzed the particles by Dynamic Light Scattering(DLS) equipment and Scanning Electron Microscopy(SEM). The particle size of the particles was greatly reduced and the average particle size was 0.68±0.03 μm. In addition, characterization of ultrafine Res and raw-resveratrol were tested by Fourier transform infrared spectroscopy(FT-IR), X-ray diffraction(XRD), High performance liquid chromatography(HPLC) and Liquid chromatography-mass spectrometry(LC-MS). SAS process didn't change the chemical structure of Res. The chemical structure of resveratrol was unaffected by the SAS process. The degree of crystallinity of the u-Res particles greatly reduced. We used the purity of the u-Res particles increased from 98.5% to 99.2% during the SAS process. Using drosophila anti-aging experiments to detect the oxidation resistance of resveratrol. The antioxidant capacity of resveratrol powder were higher than that in the second-stage and blank experiment under the concentration of resveratrol solution, 2.5, 5 and 10 mg·mL-1. The resveratrol had the oxidation resistance, and ultrafine resveratrol powder was better than raw-resveratrol powder.

Key words: ultrafine powder, supercritical antisolvent, micron particl, resveratrol, dissolution rate, antioxidant capacity

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