Objective:Investigate the stability of Turkish Gall water extracted (MSZST) in stress test and long-term test conditions in order to provide experimental data for select manufacturing

packaging

storing condition. Method:To analyze the changes of MSZST parameters:① pH

color

precipitation

polyphenol

tannin and gallic acid in stress test;② pH

color

precipitation

polyphenol

tannin and gallic acid in long-term test. Result:The experiment results showed that the MSZST:① is not stable in high light and temperature conditions;② All observed indexes in 0-30 ℃for 24 months and in 4 ℃ 36 months Long-term test conditions are stable. Conclusion:In order to ensure the long-term stability of MSZST

it is better to kept at low temperature

no light conditions for control the quality.Using variety of indexes to estimate the stability of MSZST is more accurate and can reflex it's inner real quality.