Carnosicacid(3650-09-7)

Rosemary extract: Rattail oxalic acid is a diterpenoid compound separated from the leaves of the plant Rosemary Rosmarinus officinalis, a white or yellow-white powder, which is easily soluble in oil and ethanol, ethyl acetate, acetone, chloroform and other organic solvents, and insoluble in water. Rattail oxalic acid is suitable for antioxidation of oil-soluble components. Used in sauces, pet food and feed, it has the function of anti-oxidation and anti-aging; It has the effect of reducing weight and fat; Treatment of cardiovascular disease and anticancer effect. Rosemary (Rosemarinus), a herb of labiaceae, is native to southern European countries. It has been introduced and cultivated in Hunan, Guizhou, Hainan, Guangxi, Guangdong and other provinces and cities in China. It contains a variety of effective ingredients such as sage acid, rosemary phenol, rosemary acid, sage phenol, epirosemary phenol, isorosemary phenol, rosemary diphenol, etc. The most effective antioxidant substances are sage acid, rosemary phenol and sage phenol. The fat-soluble rosemary extract is light yellow to yellowish brown powder or brown paste, insoluble in water, soluble in ethanol and oil; The water-soluble rosemary extract is a brown powder with the unique smell of rosemary. Good heat resistance (stable at 200 ℃) and UV resistance, which can effectively prevent the oxidation of oil. Rosemary extract can be divided into oil soluble (antioxidant) and water soluble (antioxidant and preservative). The effective component of the former is mainly murine oxalic acid, and the latter is mainly rosemary phenol. Rosemary extract is naturally non-toxic, and its antioxidant effect is far higher than the existing natural antioxidants such as vitamin C, vitamin E, tea polyphenol, and is 2 to 4 times of the synthetic antioxidants BHA and BHT. Its structure is stable, and it is not easy to decompose, and it can withstand the high temperature of 190 ℃ to 240 ℃. It completely overcomes the fatal weakness of most natural antioxidants such as vitamin C, tea polyphenol, and so on, which decompose at high temperature. Therefore, compared with other similar products, It has the advantage of more efficient and broad spectrum. Researchers found that the antioxidant activity of rosemary extract at 300 mg/kg was equivalent to 200 mg/kg BHA, and greater than 100 mg/kg tocopherol. Generally, its antioxidant capacity increases with the increase of the amount added, but at high concentration, it can cause the oil to precipitate and discolor the water-bearing food. The antioxidant function of rosemary mainly lies in its ability to quench singlet oxygen, remove free radicals, chelate metal ions and synergism of organic acids.