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Preparation method of rosemary extracts

A rosemary extract and rosemary technology, applied in food science, food preservation, application, etc., can solve the problems of comparative antioxidant effect, inability to use antioxidants, poor oil solubility, etc.

Inactive Publication Date: 2012-07-25
CHANGSHA YAYING BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Only tea polyphenols can be regarded as a very successful antioxidant product, but our research and comparison found that the antioxidant effect of tea polyphenols with a content of more than 95% (high-standard products) cannot be compared with that of rosemary products with a content of 20%. Not to mention replacing TBHQ, natural vitamin A only has antioxidant value when combined with a lot of boosters, and it's not cheap
Other extracts cannot be used as antioxidants due to their mediocre antioxidant properties and poor oil solubility.
Due to various reasons, the above products cannot be widely recognized by the market, and they cannot replace the very efficient TBHQ market.

Method used

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  • Preparation method of rosemary extracts
  • Preparation method of rosemary extracts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Collect the tender stems and leaves of rosemary, dry them in the shade, and crush them. Take 50g of the crushed raw materials, add 250ml of organic solvent, heat for 2 hours, filter, add solvent, repeat extraction twice, evaporate to dryness, hot water Wash, dry, weigh 10g of the dried product, dissolve it in 100ml of ethanol (60°C), add 20g of activated carbon, stir at 60°C for 15 minutes, filter, dry and pulverize at 40°C to obtain a light yellow powder antioxidant. The yield and antioxidant effect of various solvent-extracted antioxidants are as follows:

[0054]

Embodiment 2

[0056] Electron Paramagnetic Resonance Study on the Scavenging·OH Free Radical Activity of Water-Soluble Components in Rosemary

[0057] 1 Sample processing Weigh 100g of rosemary dry leaves, extract by heating 10 times the amount of water under reflux, filter, and dry the filtrate to obtain an extract.

[0058] 1.1 Preparation of sample solution Weigh 1g of extract, make it into a 10ms / m1 solution by ultrasonic wave, and dilute it to obtain 5.0, 2.5, 1.0, 0.5mg / ml sample solution in sequence.

[0059] 1.2 OH radical generation system 0.05mol / LPBS (pH=7.4) solution, 1.0mmol / LFeSO4(NH4) 2 S0 4 , 0.9mol / LDMPO, 6%H 2 o 2 . Inject 10 of each of the above four solutions and sample solution or deionized water (blank control) into an Eppendorf tube, record the reaction time, and mix evenly immediately, pour the reaction solution into a quartz capillary, and put a protective tube into the resonance cavity for measurement.

[0060] 1.3EPR test parameters Center magnetic field (CF)...

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PUM

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Abstract

The invention discloses a preparation method of rosemary extracts. According to the method, plant rosemary are used as raw materials, and the rosemary extracts are prepared under certain process conditions. The extracts comprise various antioxidant ingredients including carnosic acid, carnosol, rosmanol, ursolic acid, rosmarinic acid and the like according to certain proportion, the antioxidant activity of the rosemary extracts is measured by an iodine quantity colorimetric method, the.OH free radical clearing activity of the extracts is researched through the electron paramagnetic resonance technology, and the obvious antioxidant effect is discovered. The invention also discloses the rosemary extracts prepared by using the method and an application of the rosemary extracts in the preparation of food additive antioxidants.

Description

technical field [0001] The invention relates to a preparation method of a plant extract, in particular to a preparation method of a rosemary extract. Background technique [0002] Rosemary (Rosemary officinal L.) is native to the Mediterranean coast, mainly in Spain, Turkey, France, Yugoslavia and other countries. It belongs to the evergreen shrub plant of Labiatae. In recent years, due to the discovery of its excellent antioxidant properties, it is currently planted on a large scale in the United States, India and other places. China was introduced from Spain by the Chinese Academy of Sciences in 1981, and it is also planted on a large scale in many places. [0003] Rosemary has been used as a food flavoring seasoning in Europe for more than a thousand years, and its safety has been widely recognized all over the world. But its use as an antioxidant is only about a decade old. Due to its high antioxidant performance, reliable safety, good thermal stability, low productio...

Claims

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Application Information

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IPC IPC(8): A23L3/3472
Inventor 向小四
Owner CHANGSHA YAYING BIO TECH
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