%0 Journal Article
%T Stability profiling and degradation products of dihydromyricetin in Dulbecco's modified eagle's medium.
%A Zhang HL
%A Wang ML
%A Yi LZ
%A Högger P
%A Arroo R
%A Bajpai VK
%A Prieto MA
%A Chen XJ
%A Simal-Gandara J
%A Cao H
%A Zhang HL
%A Wang ML
%A Yi LZ
%A Högger P
%A Arroo R
%A Bajpai VK
%A Prieto MA
%A Chen XJ
%A Simal-Gandara J
%A Cao H
%J Food Chem
%V 378
%N 0
%D Jun 2022 1
%M 35033717
%F 9.231
%R 10.1016/j.foodchem.2021.132033
%X Dihydromyricetin has shown many bioactivities in cell level. However, dihydromyricetin was found to be highly instable in cell culture medium DMEM. Here, the underlying degradation mechanism was investigated via UPLC-MS/MS analysis. Dihydromyricetin was mainly converted into its dimers and oxidized products. At lower temperature, dihydromyricetin in DMEM showed higher stability. Vitamin C increased the stability of dihydromyricetin in DMEM probably due to its high antioxidant potential.