Analysis of natural antioxidant application of rosemary extract

Rosemary, native to the Mediterranean, is a Labiatae herb The leaves are green and the flowers are light blue or lavender, forming a bunch of axial flowers to bloom in the early summer and winter Since ancient times, it has been regarded as a herb that can enhance memory Because of its pleasant aroma and magical characteristics, it has been used in religious ceremonies as early as ancient times In recent years, rosemary has been selected as 2000 herb of the year by the international vanilla Association Because rosemary plants contain many kinds of effective ingredients such as salvianolic acid, rosmarinic acid, salvianol, etc., which have the effects of anti-aging, antiseptic, antibacterial, antioxidant, etc., its extract has a wide range of uses in the fields of food, health care, medicine, cosmetics Rosemary extract It is natural and non-toxic, and its antioxidant effect is much higher than the existing natural antioxidants such as VC, VE and tea polyphenols It is 2 to 4 times of the synthetic antioxidants BHA and BHT, and its structure is stable and not easy to decompose It can withstand the high temperature from 190 ℃ to 240 ℃, completely overcoming the fatal weakness of high temperature decomposition of most natural antioxidants such as VC and tea polyphenols Therefore, compared with other similar products, it is higher It has a wide range of effects and unique advantages Rosemary itself is a kind of fragrant plant with a long history Because of its fragrant smell, the whole plant outside its leaves or xylem can be dried and ground quickly after picking, and then added to the food in a certain proportion for cooking It can be used for seasoning in curing meat, roast chicken and boiling soup The food with this kind of flavor is unique and popular In some European countries, fresh rosemary is even used directly for cooking Rosemary essential oil is also one of the traditional spices It is made from distilled technology It has the unique refreshing smell of rosemary, and has a certain antioxidant function It can be used in soft drinks, condiments, meat, baked products, etc The aroma of rosemary essential oil is pleasant and delicious Rosemary extract can be divided into oil soluble (antioxidant) and water soluble (antioxidant and preservative) The former is mainly rat tail oxalic acid, the latter is mainly rosmarinic acid Oil soluble antioxidants are mainly used in oil, dairy products, oil-rich food, candy, baking and other food Its function is to prevent the oxidation and deterioration of oil and the oxidation and discoloration of food Because of its excellent thermal stability, it can withstand the high temperature from 190 ℃ to 240 ℃, so it has a strong applicability in baking, frying and other processing technologies that need higher temperature or need high temperature sterilization Water soluble antioxidants can be widely used in all kinds of beverages, aquatic products and natural water-soluble pigments The product also has strong antioxidant capacity and can withstand high temperature above 100 ℃ Its main ingredient is rosmarinic acid, which has the functions of anti-oxidation and antisepsis Because rosemary extract can clear free radicals, quench singlet oxygen and maintain normal physiological function of human body, long-term consumption of food containing rosemary extract is very beneficial to human body Especially in recent years, with the improvement of living standards, people are more and more interested in green food Because of the irreversible damage to human liver and kidney, the synthetic antioxidants with toxic side effects are gradually replaced by natural antioxidants At present, the use of synthetic antioxidants harmful to human body has been limited or prohibited in developed countries such as Japan and the United States Natural rosemary antioxidants are the best among tea polyphenols, VE and the same kind of products because of their good stability, good heat resistance, high efficiency and broad spectrum, little addition and no influence on the color of food with high color requirements.