| Rosmarinic acid (RosA) was a natural polyphenolic substance. RosA had a number of biological activities such as antibacterial, resisting inflammation, antivirus, antiallergy, antioxidant, antithrombotic&antiplatelet, against radiations and immunosuppression. In addition, it had the effect of central nervous system and protecting cell injury. It was applied in medicine, food industry and cosmetics.Firstly, through the single-factor experiments and orthodox experiments, grind degree, pH, enzymolysis temperature, ratio of material weight to solvent volume, enzyme quantity and enzymolysis time were studied, which can indicate the effect by using the way that enzymatic extraction of RosA from Perilla. The optimum condition that enzymatic extraction of RosA from Perilla was determined. In the condition that enzymolysis temperature was50℃, the the ratio of material weight to solvent volume was1:40(m/V), enzyme quantity was25.0U/g and enzymolysis time was5min, after20min hot reflux extraction, then the process was repeated twice. Under this condition, the ratio of RosA could reach0.63%. The ratio of RosA by using this method was higher than that by using hot water soaking about26.26%.Secondly, this paper was studied on using NK109resin to improve the content of RosA. The concentration of RosA which was purified by this method was90%.Finally, the antioxidant ability of RosA applied in meat products was studied. Added the purified RosA to the lard, compared with citric acid, VE and TBHQ to investigate its antioxidant effect. The result indicated that RosA with0.005%～0.01%additions had the best effect of antioxidation. Added the purified RosA to the ham, compared with sodium erythorbate to investigate its antioxidant effect. The result indicated that RosA with0.01%addition had the best effect of antioxidation. |
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