Abstract: The factors including temperature,light,acid and alkali were used to study the stability of the three compounds. The contents of the three compounds were measured with ultra performance liquid chromatography(UPLC). The results showed that three kinds of compounds had different period of validity in different temperatures,the resveratrol could be preserved for 74.67 years in 4 ℃,oxyresveratrol and mulberroside A were valid up to 11.44 years and 3.65 years in-40 ℃ respectively. The effect of light on the stability of mulberroside A was strongest,followed byoxyresveratrol,with weakest effect for resveratrol. The optimum p H of resveratrol,oxyresveratrol and mulberroside A were 3.24,5.38 and 4.3 respectively. These results provided effective reference for the extraction,separation,storage,transportation,utilization of the three compounds.