Study On Biological Activity And Its Application Of Rosmarinic Acid From Perilla

Perilla is a kind of homologous plant of medicine and food.It is rich in nutrition and bioactive components,and has high economic value.It has been paid more and more attention at home and abroad.Rosmarinic acid,rich in perilla leaves and leaves,has many pharmacological actions,such as anti allergy,anti-tumor,anti-virus,anti-inflammatory and so on.Its antioxidant and bacteriostatic effects are particularly significant,and can be widely applied in the field of food.In this paper,perilla rosmarinic acid was extracted from perilla Stem and leaf by ultrasonic assisted method,and then separated and purified by macroporous resin.And the purity of Perilla rosmarinic acid 37.14% was obtained.The bioactivity of rosmarinic acid from Perilla frutescens was determined,and its effect on vegetable oil antioxidant and meat preservation was further explored.The main results are as follows:(1)The antioxidant,antibacterial and cytotoxic activities of rosmarinic acid from Perilla frutescens showed that the antioxidant activity of Perilla rosmarinic acid was stronger than that of antioxidant Vitamin C(Vc),which could be used as the source of natural antioxidants.Rosmarinic acid inhibited the yeast,Bacillus subtilis,Staphylococcus aureus and Escherichia coli,and was stronger than the antioxidant Vc.Perilla rosmarinic acid almost no lethal ability of shrimp,is a natural non-toxic antioxidants.(2)The results of the study show that perilla rosmarinic acid antioxidant effect of vegetable oil,perilla rosmarinic acid has antioxidant effect of perilla seed oil,linseed oil,sesame oil,after monoglyceride emulsion,antioxidant effect is enhanced,and tert butylhydroquinone(TBHQ)mixed antioxidant capacity than single antioxidant;The effect of oxidation stability of perilla oil is the most significant,followed by hemp seed oil and linseed oil.(3)The effects of Perilla rosmarinic acid on the preservation of chilled pork were studied.The results showed that perilla rosmarinic acid had good antiseptic and antiseptic effects on chilled pork,and the antiseptic effect increased with the increase of rosmarinic acid addition.0.03% rosemary acid can delay the spoilage of the chilled pork for two days.The antiseptic effect of Perilla rosemary acid and TBHQ was stronger than that of a single antiseptic.0.01% perilla rosmarinic acid combined with 0.01% TBHQ at least delayed the time of the corruption of the chilled pork for three days.