Purification Of Rosemary Acid And Its Application In Cooking Oil

As commonly used food additives such as BHT and sodium benzoate have side effects ofdamage to liver, searching for healthy, nontoxic and efficient food additives meet the demandof modern people’s life.2atural antioxidants not only have such advantages, but also canremove free radicals in human body to delay senescence and prevent diseases. Being a typicaland natural antioxidant, rosemary acid has important research significance. In this paper, thestudy of rosemary acid is divided into five parts:1.Through comparing static adsorption and desorption of resin NKA-2,resin X-5,resinH1010and resin D101, resin NKA-2is the best choice for adsorption to purify rosemary acid.The static desorption kinetics of different ethanol to resin NKA-2for rosemary acid, dynamicadsorption kinetics and desorption kinetics to resin NKA-2have been studied. Under the bestcondition, the mass fraction of rosemary acid is increased from10.900%to16.104%. Thismethod can be used to purify rosemary acid, and resin has advantages of recycling,environmental protection and convenience.2.9hrough8oxhlet’s extraction and normal phase silica gel column separation, the massfraction of rosemary acid is increased from10.900%to17.670%.This method can get higherpurity of rosemary acid.3.Methods of HPLC and HPLC-MS to analyze rosemary acid are established. Theseparation of rosemary acid is good and the result identified by methodology is excellent. Thisanalytical method has good characteristics of short analysis time, less reagent and highaccuracy.4.Rosemary acid has effect of oxidation resistance to oil, overall antioxidant capacity ofantioxidants to rapeseed oil is0.04%rosemary acid＞0.02%BHT＞0.01%(BHT+Vc)＞0.01%(rosemary acid+Vc)＞0.01%(rosemary acid+BHT)＞0.02%Vc＞0.02%rosemary acid.Overall antioxidant capacity of antioxidants to tea-seed oil is0.01%(BHT+Vc)＞0.02%Vc＞0.01%(rosemary acid+Vc)＞0.02%BHT＞0.01%(rosemary acid+BHT)＞0.04%rosemaryacid＞0.02%rosemary acid. These antioxidants display synergistic effect.5.After emulsification, overall antioxidant capacity of antioxidants to tea-seed oil is0.02%BHT＞0.01%(BHT+Vc)≈0.01%(rosemary acid+BHT)＞0.04%rosemary acid≈0.01%(rosemary acid+Vc)＞0.02%rosemary acid＞0.02%Vc.After emulsification, thesolubility of rosemary acid in oil increases greatly so that rosemary acid shows greateroxidation resistance than Vc’s and antioxidants also display synergistic effect. After methyl esterification, overall antioxidant capacity of antioxidants to rapeseed oil is0.02%emulsifiedrosemary acid＞0.02%BHT＞0.02%Vc＞0.02%rosemary acid＞0.01%(methyl rosmarinate+Vc)＞0.02%methyl rosmarinate. Methyl esterification can’t be suitable for increasingantioxidant capacity of rosemary acid in oil.6. After emulsification, tea-seed oil’s storage time can be expanded about3.5month when0.02%rosemary acid added. Also, tea-seed oil’s storage time can be expanded about5.5month when0.04%rosemary acid added.