Progress in Esterification Modification, Purification and Characterization of Resveratrol

doi:10.7506/spkx1002-6630-20201201-021

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (5): 374-382.doi: 10.7506/spkx1002-6630-20201201-021

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Progress in Esterification Modification, Purification and Characterization of Resveratrol

HU Xiaoning, LI Tian, GUO Qin, LI Ningyang, ZHANG Yu, QU Yang, WANG Xinping, TANG Xiaozhen, WANG Qiang

(1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271000, China; 3. Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;4. School of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China)

Published:2022-03-28

Abstract

Abstract: Resveratrol is a non-flavonoid polyphenolic compound, and exhibits anti-inflammatory, anti-oxidant, and anti-tumor effects. It has a high melting point and poor lipid solubility and is insoluble in water, which limits its application in the food and medical fields. Esterification modification can reduce the melting point, greatly improve the lipid solubility and bioavailability of resveratrol, and enhance its health benefits. Thus, this article focuses on reviewing recent studies on resveratrol properties, esterification modification methods, separation and purification techniques and characterization methods, and it also discusses future research directions.

Key words: resveratrol; esterification modification; separation and purification; characterization methods

CLC Number:

TQ243.1

HU Xiaoning, LI Tian, GUO Qin, LI Ningyang, ZHANG Yu, QU Yang, WANG Xinping, TANG Xiaozhen, WANG Qiang. Progress in Esterification Modification, Purification and Characterization of Resveratrol[J]. FOOD SCIENCE, 2022, 43(5): 374-382.

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Progress in Esterification Modification, Purification and Characterization of Resveratrol

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