The main components of rosemary extract are rosemary phenol, sage phenol and rat tail oxalic acid., Several main components in rosemary extract have strong antioxidant activity. It has obvious effects in preventing oil oxidation and maintaining meat flavor。

Rosemary extract has the characteristics of high efficiency and safety. It is widely used in cosmetics, perfume, soap, air freshener, insect repellent, medicine, animal and vegetable fats, animal feed, meat products, seafood, flour, sauce, seasoning, baked food, fried products, natural pigment, essence, biological pesticide, tobacco, etc., especially for treating malignant tumor, cardiovascular disease, cancer, etc. Inhibition of HIV infection, treatment of indigestion, prevention of Alzheimer's disease, heart disease, hyperuricemia, and respiratory diseases have brought many conveniences to production and life. In Europe, rosemary has a long history as a food flavor, and has been used in cosmetics, food and medicine. Existing studies have shown that rosemary has obvious effects in preventing oil oxidation and maintaining meat flavor. Japan has developed a series of rosemary antioxidant product

Research status of rosemary antioxidant at home and abroad

The United States and Japan were the first countries to study rosemary antioxidants. Japan uses rosemary 95% acetic acid extract to prevent essence flavors from spoilage additives, and add natural carotenoids and other natural food colorants to prevent oxidation and fading. After more than a decade of research on rosemary, China Academy of Sciences has not only completed the experiments of introduction and cultivation, but also achieved encouraging results in the extraction, isolation and structure identification of antioxidants, antioxidant efficiency experiments, production process and supercritical CO2 extraction technology, and the essence and aroma components of rosemary essential oil.

Salvianol, as an antioxidant and antimicrobial additive, has been widely used in food and pharmaceutical industry. HongC. T. Through long-term and short-term animal model studies, rosemary extract and its components have a potential inhibitory effect on the biological growth of inducing tumor. Rosmarinic acid has obvious antipyretic, analgesic, anti-inflammatory, antioxidant, antithrombotic and fibrinolytic activities. This product is also expected to be developed into a new antithrombotic drug.

It is expected to solve the oxidation problem of chilled pork

Oxidation mechanism of chilled pork: the oxidation of lipids, especially unsaturated fatty acids, is the main cause of meat deterioration. When unsaturated fatty acids are reacted by oxygen in the air, the oxidation products are further decomposed into lower fatty acids, aldehydes and ketones. This oxidative degradation changes the quality of products, such as color, aroma, tissue structure and even nutritional components. This change of fatty acids is mainly completed by the oxidation of free radicals, which is divided into three stages.

Antioxidation of chilled pork. In meat, there is a balance between oxidation and antioxidation. The main influencing factors are: substrates of oxidation (fatty acids, oxygen); Oxidation enhancers (excessive metal elements, enzymes, iron containing proteins); antioxidant; Therefore, the prevention of oxidative deterioration of meat can be achieved by changing the oxidation substrate, reducing the oxidation strengthening effect and using antioxidants. In the antioxidant process of chilled pork, the first two need to change the meat composition or environment. Therefore, the antioxidant of chilled pork is often realized by using antioxidants.

Food antioxidants include synthetic antioxidants and natural antioxidants. Synthetic antioxidants include tert butyl p-cresol (BHT), tert butyl hydroxyanisole (BHA), tert butyl hydroquinone (TBHQ), propyl gallate (PG), etc. However, in the 1970s, it was found that excessive BHT and BHA would increase the liver of animals and have the possibility of cancer. Therefore, people pay more and more attention to natural antioxidants. Common natural antioxidants include VC, VE, rosemary and tea polyphenols. They not only have strong antioxidant capacity, but also pay the most attention to their safety. Therefore, natural antioxidants have been widely used in food in recent years. Applying rosemary antioxidants to cool pork is just around the corner.

Delay aging

From the Drosophila survival test, it can be seen that each dose group of rosemary extract can prolong the life of Drosophila, and there is a dose effect relationship in a certain concentration range with the increase of rosemary extract concentration. The half death time, average life span and maximum life span of Drosophila melanogaster in 5mg / ml dose group were lower than those in the other two dose groups, and there was no significant difference in average life span compared with the control group. This may be related to the strong smell of rosemary extract, which affects the intake of fruit flies; It may also be that higher doses of rosemary extract will produce certain toxic effects.

Studies at home and abroad have shown that Rosemary extract is a highly effective natural antioxidant. Its antioxidant components mainly include sage phenol, rat tail oxalic acid, rosemary phenol and rosmarinic acid. Wang Hong and others researcher found that rosmarinic acid can improve the activity of antioxidant enzymes, remove free radicals, reduce the production of lipid peroxide and delay aging. The results showed that 30 days after feeding rosemary extract, the dose groups of 1mg / ml and 3mg / ml could significantly improve the antioxidant enzyme activity of Drosophila, inhibit the production of lipid peroxide MDA and effectively delay aging. It is speculated that the anti-aging mechanism of rosemary extract may be because the antioxidant components in rosemary extract can improve the activity of antioxidant enzymes, remove excess free radicals and maintain the balance of free radical metabolism, so as to reduce the lipid peroxidation of biofilm caused by free radicals and protect the normal metabolism of the body.