Study on the stability of molecular chirality and the configuration protection of dihydromyricetin in vine tea

被引：1

作者：

Li, Shuang ^{[1
]}

Sha, Xuming ^{[1
]}

Sun, Shanshan ^{[1
]}

Zhang, Xing ^{[1
]}

Guo, Dandan ^{[1
]}

Huang, Shaohua ^{[1
,2
]}

机构：

[1] Ningbo Univ, Inst Drug Discovery & Technol, Ningbo 315211, Peoples R China

[2] Ningbo Univ, Qian Xuesen Collaborat Res Ctr Astrochem & Space L, Ningbo, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE | 2024年 / 89卷 / 06期

基金：

中国国家自然科学基金;

关键词：

chirality; chirality stability; configuration protection; dihydromyricetin; ENANTIOMERS;

D O I：

10.1111/1750-3841.17105

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aims to investigate the impact of four key factors, namely, temperature, water source, metal ion, and pH, on the stability of molecular chirality of dihydromyricetin (DMY) and proposed effective strategies for configuration protection. The findings reveal that temperatures exceeding 80 degrees C could accelerate the racemization process of DMY, with a significant increase in racemization observed at 100 degrees C. In addition, DMY exhibited heightened stability in ultrapure water as compared to various water sources, including pure water-1, pure water-2, mineral water, and running water. Notably, the presence of Fe2+ displayed an inhibitory effect on the racemization of DMY, whereas Mg2+, Ca2+, and Mn2+ showed a substantial promotional effect. Additionally, acidic conditions (pH < 5.0) were found to be protective for maintaining the stability of DMY, whereas alkaline conditions (pH > 9.0) were observed to be detrimental. Meanwhile, we first identified the presence of another pair of DMY isomers in this work.

引用

页码：3569 / 3576

页数：8

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