ANTI-OXIDATIVE EFFECT OF THE CONSTITUENTS OF ROSEMARY (ROSMARINUS-OFFICINALIS L) AND THEIR DERIVATIVES
ANTI-OXIDATIVE EFFECT OF THE CONSTITUENTS OF ROSEMARY (ROSMARINUS-OFFICINALIS L) AND THEIR DERIVATIVES
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DOI：
10.1080/00021369.1983.10865682
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发表时间：
1983-01-01
期刊：
影响因子：
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通讯作者：
FUWA, H
中科院分区：
文献类型：
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作者：
INATANI, R;NAKATANI, N;FUWA, H
测定了唇形科药用香料迷迭香的提取物在不同溶剂中的抗氧化活性。正己烷萃取物的弱酸性部分具有较强的活性，对其进行了进一步的分离和纯化，得到了几种活性化合物。一种名为迷迭香酚的无色无味化合物在猪油和亚油酸中都显示出很高的抗氧化活性，特别是在猪油中，它是.apprx。活性是合成抗氧化剂的4倍，如BHT和BHA。
Antioxidative activity was measured on extracts of rosemary (R. officinalis L.), one of the herb spices belongs to the family Labiatae, using different solvents. Strong activity was observed in the weakly acidic fraction of the n-hexane extract, which was further fractionated and purified to afford several active compounds. An ordorless and colorless compound, named rosmanol, showed high antioxidative activity in both lard and linoleic acid, and particularly in lard, was .apprx. 4 times more active than synthetic antioxidants, such as BHT and BHA.