| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 103 === Resveratrol (3,5,4’-trihydroxystilbene) and its glucoside (piceid) are important health compounds in wine. Both compounds have been reported for health functions including anti-cancer, anti-diabetes, anti-inflammation, skin protection, neuroprotection, cardiovascular protection, and longevity promotion. Resveratrol and piceid were found to be stable in crystalline form while relatively unstable in various solutions. However, little information with regards to the stabilities of resveratrol and piceid in alcoholic beverages has been reported. The present study investigated the stabilities of these two compounds in ethanolic model solutions (12-40% ethanol, v/v) buffered at pH 3.5 to simulate wine and fruit liqueur and stored at 4-35°C with and without the exposure to fluorescent light that imitated the illumination on the market. Results showed that the stabilities of resveratrol and piceid in ethanolic solutions are more strongly affected by illumination than by temperature. Approximately 70% and 30% of the respective initial contents of resveratrol and piceid degraded in the 12% ethanolic model solution within two weeks under fluorescent light at room temperature, while more than 95% of these two compounds retained in dark storage in one-month. Results also showed that resveratrol and piceid in the ethanolic model solutions were more unstable under blue light (452 nm) than red light (673 nm) and green light (523 nm). We recommend to store alcoholic beverages in dark or in dark-colored containers and to display on the shelf under illumination with low blue component in the spectrum for the preservation of resveratrol and piceid.
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