迷迭香资源的综合开发利用综述

综述了迷迭香精油、迷迭香抗氧化剂、药用活性成分(鼠尾草酸、鼠尾草酚、迷迭香酸、熊果酸和齐墩果酸)及迷迭香废渣等可供综合利用的迷迭香资源,指出很有必要开展这5种药用活性成分的综合提取和利用研究,为迷迭香资源的高值化利用探索新路。     

迷迭香挥发油抗氧化活性研究

迷迭香中提取的挥发油具有天然抗氧化性能,通过对云南、广东、广西等8个地区的迷迭香进行挥发油提取,考察迷迭香挥发油产率最高的产地.以茶多酚为阳性对照组,采用肝脂质抑制率测定法,对提取率最高产地的迷迭香挥发油进行抗氧化活性测定研究,结果表明:广东迷迭香提取率最高为2.22％,广东迷迭香提取物测得的最高平均肝氧化抑制率为82...     

迷迭香提取物在功能食品领域研究进展

功能性食品旨在通过食品调节身体机能,促进身体健康,具有一定的营养保健功能。近些年来,迷迭香因具有抗氧化、抑菌等特性而备受科研工作者的关注成为研究热点之一,但目前迷迭香提取物在功能性食品中的运用还较少。本文对迷迭香提取物的三种功能成分进行概述,再着重从抗氧化、抗衰老、抗炎、抗癌和抗抑郁等方面对迷迭香提取物的功效进行分析,并对迷迭香在功能性食品生产中的应用进行初步探讨。     

迷迭香化学成分及药理作用最新研究进展

综述了迷迭香的化学成分和药理作用的最新研究进展(2011~2015年),简述了其性状及加工方法。迷迭香作为使用价值丰富的唇形科植物,主要化学成分有迷迭香精油、鼠尾草酸、鼠尾草酚、迷迭香酸等,药理作用包括抗菌、抗氧化、抗抑郁、代谢调节、抗神经损伤、抗炎、抗肿瘤等。     

迷迭香精油替抗养殖理论及应用

随着我国畜禽养殖业进入饲料无抗时代，天然饲料添加剂替代抗生素成为大势所趋。迷迭香精油既有绿色、安全、无污染等特点，又有抗菌、抗炎、抗氧化等功效，在畜禽养殖业中具有广泛的应用前景。本文对迷迭香精油主要成分、迷迭香精油替抗养殖的理论基础、安全性以及应用等进行综述，为迷迭香精油在畜禽养殖中的应用提供参考。     

迷迭香天然防腐剂、抗氧化剂——Aquamary

迷迭香的历史迷迭香在很多国家都有着悠久的历史。在埃及的古墓中常见到迷迭香,因为希腊和罗马人都把迷迭香视为神圣的植物和再生的象征,认为它能够使生者安定、死者平和:法国人非常了解迷迭香的抗菌特性,医院总在流行病爆发时焚烧迷迭香以净化空气。意大利人喜欢在料理中使用迷迭香的叶子,尤其是猪肉、羊肉及甲壳类的食物。迷迭香有杀菌、抗氧化的功用,可用来保存食物;因为迷迭香可帮助脂肪消化,所以常被放入减肥药材的行列当中。摩尔人认为它能够赶走害虫,因此在果园周围大量栽种迷迭香。匈牙利皇后一唐娜·伊莎贝拉在晚年期间因使用了迷…     

超临界CO_2萃取迷迭香精油及其化学成分分析

迷迭香是非常受关注的天然抗氧化剂来源植物之一。该研究用超临界CO2流体萃取技术对福建产迷迭香进行精油提取研究,萃取过程采用程序加压和程序升温,进一步采用GC-MS联用技术对萃取得到的迷迭香精油组分进行了分析。共分离出44个组分峰,鉴定出其中43个化学成分,占挥发油总量的97.83%。福建产迷迭香挥发油中含量较高的成分如α-蒎烯(10.54%)、莰烯(4.63%)、柠檬烯(7.27%)、桉叶油素(11.76%)、樟脑(9.25%)等的混合香气构成了迷迭香精油的特征香气。根据国际标准对迷迭香精油的分型,确定福建产迷迭香与突尼斯/摩洛哥型更为相近。     

顶空气相色谱-质谱法比较3种直立型迷迭香的挥发性成分

利用顶空气相色谱-质谱法快速测定迷迭香、伍德迷迭香和粉花迷迭香3种直立型迷迭香叶及花的挥发性成分.由GC-MS分析结果看,从迷迭香叶片检出45种挥发性成分,其中 α-蒎烯含量最高,相对质量分数为43.28％;花中检出29种挥发性成分,其中 α-蒎烯含量最高,相对质量分数为39.45％.伍德迷迭香叶片含36种挥发性成分,...     

超临界CO2萃取迷迭香油工艺及其GC—MS分析研究

本文研究了超临界CO2 对迷迭香油的萃取工艺 ,结合温度、压力、CO2 流量及时间等因素对迷迭香油萃取率的影响 ,采用四因素 ,三水平的正交设计 ,得出迷迭香油萃取率最佳工艺条件为压力 (MPa) 3 0 ;温度 (℃ ) 3 5;CO2 流量 (l/h) 2 0 ;萃取时间 (小时 ) 2 ;并用GC -MS分析了迷迭香油的组成 ,得到了 2 2种成分 ,桉叶油素的含量最高 ,超临界萃取得到的迷迭香油组分“天然”全面。     

响应面法对迷迭香挥发油提取工艺的优化

以迷迭香为原料,以m(水)∶m(迷迭香)、浸润时间、提取时间为影响因子,迷迭香挥发油提取率为响应值,应用Box-Behnken响应面法设计试验对水蒸气蒸馏法提取迷迭香挥发油工艺参数进行优化。优化后的最佳提取条件为m(水)∶m(迷迭香)=1,浸润时间1h,提取时间142min,迷迭香挥发油最佳提取率达到了2.36%。由响应面分析可知,m(水)∶m(迷迭香)和提取时间对挥发油提取率影响显著。优化后的提取工艺条件,大大减少了水的用量,缩短了整个提取时间,挥发油的提取率得到了较大的提高。     

迷迭香酸的提取及抗氧化活性测定

研究了用乙醇从迷迭香中提取迷迭香酸的工艺,同时,利用Fonton方法测定了迷迭香酸的抗氧化活性。结果表明,乙醇提取迷迭香酸的最佳体积分数为50%,迷迭香酸具有很好的抗氧化活性。该工艺为工业化、大规模生产迷迭香酸提供了一定的实验基础和借鉴。     

迷迭香的综合提取工艺研究

介绍了一种新的溶剂提取迷迭香的工艺和方法,通过乙醇直接提取迷迭香,采用逐级溶剂分离的方法对迷迭香油、水溶性成分、脂溶性成分进行综合提取。该方法工艺简单,成本低,并已实现工业化。     

迷迭香精油的分子蒸馏精制及其在卷烟中的应用

采用分子蒸馏技术精制了迷迭香精油,并对比了分子蒸馏前后的迷迭香精油的理化性质、挥发性成分及抽吸品质的差异。结果表明,精制后的迷迭香精油,颜色明显变浅,香气更加纯净,相对密度、折光指数和酸值降低,挥发性成分含量升高,挥发性成分的种类不变,但相对分子质量(简称分子量,下同)和沸点较低的挥发性成分的相对含量呈上升趋势,而分子量和沸点较高的挥发性成分的相对含量呈下降趋势。抽吸评价表明,精制后的迷迭香精油能提升卷烟的甜润感和香气,其较优的添加量为0.000 2%,在该添加量下其抽吸品质好于未精制的迷迭香精油。     

迷迭香抗氧化剂抗氧化性能的研究

通过与2,6-二叔丁基对甲苯酚抗氧化剂的对比探讨了迷迭香抗氧化剂在蛇油和葡萄籽油中的抗氧化效果,并对迷迭香抗氧化剂进行紫外谱图分析。结果表明：迷迭香抗氧化剂添加量在0．04％-0．05％之间的抗氧化效果最佳。随着用量的增加,抗氧化性能减弱,到一定程度不仅没有抗氧化作用,反而表现出明显的催化氧化效果。迷迭香抗氧化剂在UVA波段具有良好的吸收峰,可提高防晒化妆品的防晒黑效果。     

Biochemical Studies on the Essential Oils of some Medicinal Plants

Some physical and chemical constants and chemical composition of the essential oils of three Egyptian plants namely thyme, rosemary and sage belonging to the Labiteae family were determined. Gas-liquid chromatographic analysis of thyme, rosemary and sage essential oils indicated the presence of 13, 12 and 8 compounds representing 63.75%, 82.44% and 99% of the total volatile substances, respectively. The most prevalent volatile compounds of thyme, rosemary and sage oils were thymol, α-pinene and thujone, respectively. The anti-microbial examination for these oils against some micro-organisms showed that thyme oil had the greatest effect followed by sage and rosemary oils.     

Properties and antimicrobial activities of starch–sodium alginate composite films incorporated with sodium dehydroacetate or rosemary extract

Antimicrobial films were prepared with oxidized and acetylated corn starch–sodium alginate by incorporating sodium dehydroacetate or rosemary extract. Films incorporated with sodium dehydroacetate ≥ 0.1% or rosemary extract ≥ 0.3% had an anti‐Escherichia coli effect. Aspergillus niger could be effectively inhibited by the incorporation of sodium dehydroacetate ≥ 0.3%. Rosemary extract showed no inhibitory effect on Aspergillus niger. Sodium dehydroacetate and rosemary extract reduced the tensile strength and elongation at break, and increased the water vapor permeability of the films. Sodium dehydroacetate made the films more greenish–yellow with the increase of sodium dehydroacetate concentration. The color of the films became darker and more reddish–yellow as rosemary extract was increased. Fourier transform infrared (FTIR) spectra analysis revealed that sodium dehydroacetate and rosemary extract reduced starch crystallinity. The surface of the films became rougher as a result of an addition of sodium dehydroacetate and rosemary extract. These findings had potential applications in prolonging food shelf life based on different needs. © 2012 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013     

Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil-in-Water Emulsions

Lipid oxidation is the major form of deterioration in foods because it decreases food quality and nutritional value, and may have negative health implications. Selected aromatic plant extracts from leaves, flowers and stems of rosemary, thyme and lavender were investigated for their antioxidant activity. The total polyphenol content was determined by the Folin–Ciocalteu assay and the antioxidant capacity was determined by the Trolox equivalent antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl, oxygen radical absorbance capacity and ferric-reducing antioxidant power assays. For all four antioxidant assays, the extracts from thyme flowers, lavender leaves and thyme leaves had the highest antioxidant activity, followed by rosemary stems, rosemary leaves, and lavender stems, and the lavender flowers and thyme stems had the lowest antioxidant activity. The antioxidant activity was correlated with the polyphenol content, although minor deviations were observed. In oil-in-water emulsion, extracts from rosemary leaves and thyme leaves were most effective at retarding oxidation followed by the rosemary stems and thyme flowers. Extracts from thyme flowers and lavender leaves were less effective in the emulsion than predicted by the homogeneous antioxidant assays. This study demonstrated the potential use of plants extract as substitutes for synthetic antioxidants.     

Use of rosemary extract in preventing oxidation during deep-fat frying of potato chips

The effect of using a rosemary extract on the stability of oil used for frying potato chips has been evaluated. Sliced potatoes were fried intermittently in soybean oil containing a natural extract from rosemary. The conditions used for frying were 185°C for 90 s. Two separate experiments, with and without replenishment of oil, were carried out. Oil samples were taken each day, not only from the frying pans but also by extraction with hexane from the chips. Changes in the induction period of the oil samples (Rancimat method) were determined. The induction period decreased as frying progressed. The reduction in the induction period was higher in the oil free of rosemary extract, and the chips were much darker in color. The oil containing the extract showed greater antioxidant activity, and reduced darkening and rancidity of the oil. Potato chips fried in the oil with added rosemary extract were more acceptable than chips fried in oil containing no extract until the last frying. The free radical scavenging activity of rosemary extract in comparison to other natural antioxidants was also determined by the reduction of O₂ ^.- in a hypoxanthine/xanthine oxidase system.