Objective: The stability of resveratrol in Rhizoma Polygoni Cuspidati is evaluated all-roundly.
Methods: We not only increase influence intensity by physical, chemical and biological methods but also parallel analyzing the influence results to elicit the opinions.
Results: The content of resveratrol is declied greatly by lighting, heating, wet-heating or oxidizing. The content is increased in Rhizoma Polygoni Cuspidati treated with acid or alkali only using sodium hydroxide until pH=11. The content is not increased when its own activated microbe is destroyed.
Conclusion: Resveratrol is unstable against light, heat, wet-heating and oxidizer. Its own activated microbe has not influenced to it. It has not benefit with acidification. Its solubility and stability increase formed sodium salt with basification.