Where is resveratrol extracted from?

Where is resveratrol extracted from?

Resveratrol comes from mulberries, pomegranates, cranberries, and blueberries, among others, and is even advanced in peanuts.

The chemical name for resveratrol is (E)-3,5,4-trihydroxystilbene. It is a non-flavonoid polyphenolic compound with a relative molecular mass of 228.25. It is a white needle-like crystal. It is easily soluble in organic solvents such as ether, chloroform, methanol, ethanol, acetone, acetic acid, and ethyl ester. Under the irradiation of ultraviolet light with a wavelength of 365 nm It can produce fluorescence and can react with ferric chloride-potassium ferricyanide.

Analysis of resveratrol:

High performance liquid chromatography was used for the determination, and the chromatographic column was C18

4.6*250mm, take the solution of acetonitrile: 0.1% phosphoric acid (V/V) = 30:70 as the mobile phase, and set the wavelength of the UV detector to 306nm.

The results showed that when the concentration of resveratrol was between 10 and 250 μg/mL, there was a good linear relationship between the concentration and the peak area (r=0.9999); the recovery of standard addition was 9.25% to 10.26

%; the lowest detectable concentration is 0.6mg/g. During production, the flow rate can be adjusted to measure the enzymatic conversion of Polygonin and Resveratrol at the same time.

The detection limit of resveratrol and resveratrol glycosides in plant foods was 1.0 mg/kg, and the quantification limit was 3.0 mg/kg. The detection principle is that the sample is extracted by ethanol aqueous solution and then fixed to volume, then determined by high performance liquid chromatography, qualitative by retention time, and quantitative by external standard method.