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| Study on Melting Point，Thermal Stability and Decomposition Kinetics of Resveratrol and Piceid by the Non-isothermal Analysis |
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| KeyWord:resveratrol piceid melting point thermal stability thermal decomposition kinetics |
| Author | Institution |
| XIAO Zhuo-bing*，ZHAO Yi-nan,LIU Jian-lan,SONG Ke,CHEN Shang |
吉首大学林产化工工程湖南省重点实验室 |
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| Abstract: |
| In this work，resveratrol and piceid were non-isothermally analyzed by differential scanning calorimetry(DSC) and thermogravimetric(TG) methods under the nitrogen atmosphere.The melting point and purity were calculated by Vant Hoff equation while the kinetic parameters(including the most probable mechanism function，apparent activation energy Ea and pre-exponential factor A) were inferred by three thermal analysis kinetics methods(Coats-Redfern method，Achar method and Malek method ).The results showed resveratrol and piceid(99.76% and 98.90%) of high purity melted at 257.09 ℃ and 198.79 ℃，respectively.The thermal decomposition of resveratrol began at 220 ℃ and ended up at 468 ℃ with mass loss of 46.69%.Piceid decomposed from 198 ℃ to 369 ℃ with mass loss of 37.47%，which could be explained by the cracking of glycosidic bond.The most probable thermal decomposition mechanisms of resveratrol and piceid were Chemical Reaction and three dimensional diffusion，respectively，corresponding with reaction order equation(the order of reaction n=2) and Z.-L.-T.equation.According to kinetic parameters of thermolysis，the shelflives of resveratrol and piceid at room temperature(25 ℃) were inferred as 3 years and 4-5 years，respectively. |
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