迷迭香天然活性成分的提取及应用研究
|
摘要
随着对人工合成抗氧化剂的副作用与潜在危害的不断揭示,消费者开始对安全无毒、副作用的植物源天然抗氧化剂亲睐有加。本文分别从迷迭香的三个主要天然活性成分——迷迭香精油、鼠尾草酸和迷迭香酸着手,建立了提高迷迭香天然抗氧化剂综合得率的提取分离工艺；并通过对本工艺获得的三种迷迭香天然活性成分在应用中抗氧化活性的深入研究,评价了其抗氧化效果,为迷迭香抗氧化剂能更广的应用提供了参考。本文主要结论如下：
1、建立了一种可同时测定迷迭香中的鼠尾草酸和迷迭香酸的HPLC方法,采用HiQ ODS C18反相色谱柱(4.6mm×250mm,5μm),以甲醇和0.1%磷酸水溶液为流动相进行梯度洗脱,检测波长为230nm和330nm,流速为1ml/min,进样量10μL。测定的迷迭香酸和鼠尾草酸的出峰时间分别为7.9min和31.5min,鼠尾草酸和迷迭香酸能够和其它峰很好的分离,峰形良好,方法学考察结果良好,适用于对原植物、粗提取物等中含有鼠尾草酸和迷迭香酸的样品进行测定,可以节省时间、节约试剂。
2、迷迭香精油提取实验结果表明,水蒸汽蒸馏法为最佳提取方法,最佳蒸馏时间为1.5 h,此时精油的得率为1.93ml/100g,提取精油后样品中鼠尾草酸和迷迭香酸的含量分别为13.45%和2.51%。经此法中试提取迷迭香精油的毛油(包括头馏油、成品油和釜底油)中共鉴定出31种化合物,主要为烯萜类化合物,占毛油总量的94.74%。其中三种优势成分为α-蒎烯、1,8-桉叶素和莰烯。从馏出水中通过萃取和复镏两种方法得到化合物共50种,主要为含氧类化合物和芳烃类化合物。对迷迭香挥发油含量和有效成分的分析评价,为进一步开发利用迷迭香资源在创制中成药新品种、天然香料及综合利用等方面提供了依据。
3、首次将不同浓度迷迭香精油与角鲨烯调配成功能性复合油,通过对这种复合油的氧化稳定性与添加抗氧化剂(VE和BHT)角鲨烯的氧化稳定性进行比较,在60℃加速氧化条件下深入研究了迷迭香精油成品油的抗氧化效果。结果显示,所有调配的复合油氧化稳定性良好,最佳比例为迷迭香精油：角鲨烯为2mg：1g。60℃氧化15d,2mg/g迷迭香精油对角鲨烯过氧化值的抑制率为46.08%；对丙二醛含量抑制率为42.43%；对于羟基增量的抑制率为53.66%,能够有效抑制角鲨烯氧化的发生;15d时角鲨烯含量为96.81%,仅降低了3.18%,有力的证明了迷迭香精油较强的抗氧化活性,可以考虑作为保健食品的复配原料。
4、采用超声辅助法从去油迷迭香原料中提取以鼠尾草酸和迷迭香酸为目标成分的抗氧化剂,同时以鼠尾草酸和迷迭香酸在浸膏中的质量百分含量为响应因子进行了提取,考察了超声提取过程中各因素对提取效果的影响。得到的最佳超声辅助提取工艺条件为：原料粉碎程度200目,乙醇体积分数80%,料液比1：9,超声功率200W,超声时间40min,鼠尾草酸含量12.74±0.50%,迷迭香酸含量1.74±0.07%。以迷迭香原料干重计算,鼠尾草酸得率2.84g/100g,迷迭香酸得率为0.39g/100g。整个实验过程以鼠尾草酸和迷迭香酸总含量为考察目标,优化得到的工艺条件能实现迷迭香原料的最佳利用率。
5、验证了鼠尾草酸作为食品添加剂对红松籽油的抗氧化效果,首次将鼠尾草酸应用到红松籽油当中,通过定期取样检测油脂初级氧化产物和次级氧化产物指标(过氧化值、共轭二烯值、硫代巴比妥酸值及游离脂肪酸值)；通过GC-MS对红松籽油中标志性成分——皮诺敛酸含量变化进行了监测；同时,通过FTIR谱图分析了红松籽油顺式双键、反式双键、羰基键含量的变化,对比研究了不同浓度的鼠尾草酸与合成抗氧化剂(TBHQ.BHA和VE)在加速氧化条件下(60℃)对红松籽油氧化稳定性的影响。研究结果表明,随着鼠尾草酸浓度的增加,其对红松籽油的抗氧化能力增强。3个浓度鼠尾草酸的抗氧化效果均优于VE；0.1mg/g CA的抗氧化效果近似于BHA；0.2和0.3mg/g CA弱于或近似于TBHQ。
6、我们选定的迷迭香酸泡腾片制备配方为：每100g泡腾片中含20%迷迭香提取物20g,柠檬酸12.41g,碳酸氢钠27.59g,淀粉17.5g,β-环糊精17.5g,木糖醇5g。此配方制备的迷迭香酸泡腾片表面光洁完整无缺损,崩解时限为2min,溶解后pH值稳定。迷迭香酸泡腾片清除DPPH自由基的SC50值为4.338mg/ml,抗氧化性较好。便于保存和携带的迷迭香酸泡腾片应用前景较好。
The major objectives of this study were to investigate the high effective extraction on the combined yield of rosemary essential oil (REO), camosic acid (CA) and rosmarinic acid (RA), and via further study of the antioxidant capacity of REO, CA and RA to offer reference for more extensive application of rosemary antioxidants. The main results obtained in this paper were as follows:
1. A method for simultaneous determination of the contents of CA and RA in rosemary samples using HPLC was established. HiQ ODS C18 column (4.6mm×250mm,5μm) and gradient elution were used with methanol and 0.1% phosphoric acid solution as the mobile phase. The flow rate was 1.0ml/min. Sample volume was 10μl. Detection wavelengths were set at 230nm and 330nm. Retention time of RA and CA are 7.9min and 31.5min, respectively. Results Under the chosen condition, RA and CA could be separated from other compounds, and the methods precision, repeatability are up to the requirement through methodology inspection. This method is suitable for the determination of the contents of RA and CA in rosemary samples and extracts simultaneously.
2. The results of REO extraction show that the steam distillation is the best method on REO extraction. The optimal distillation time is 1.5h with the REO yield is 1.93ml/100g, and the contents of CA and RA s are 13.45% and 2.51%, respectively in the residual rosemary samples. The pilot test by this method was carried out with 20kg rosemary materials, and the REO were divided into five types by refined treatment. They are the first distillate oil, product oil, residue distillate oil from the crude oil, and extraction oil and second distillation oil from the distilled water. The 31 compounds in rosemary crude oil were identified and the main constituents were terpenoids (94.74%). And 50 compounds in the distilled water from REO extraction were identified, most of which are organic compounds containing O and aromatic compounds. Study on volatile oil content and active ingredients of rosemary will helpful for the further development and utilization of rosemary resources.
3. Functional composite oil of squalene with different contents of REO was studied for the first time. Under 60℃, REO and the other antioxidants (VE and BHT) on the oxidation of squalene were studied by determination the index of primary oxidation products and secondary oxidation products, such as peroxide value and TBA. Results showed that the optimum proportion of REO to squalene is 2mg:1g. At the 15th day, the inhibition rate of 2mg/g REO on the peroxide value of squalene was 46.08%; on the malondialdehyde was 42.43; and on the hydroxy increase was 53.66%. REO of this concentration could inhibit the oxidation of squalene efficiently. The content of squalene was 96.81% after 15 days (only 3.18% reduced), which indicated that REO has a strong antioxidant activity. And REO could be considered as a raw material of compound health food.
4. The ultrasound-assisted extraction of CA and RA from the raw materials after REO extraction was established, and the optimun extraction parameters were as follows:extraction solvent:brokenness of powder 200 eye,80% EtOH, ratio of solid to liquid is 1:9, ultrasonic power:200W, ultrasonic time:40min. Results Under the chosen condition, the contents of CA and RA were 12.74±0.50% and 1.74±0.07%, respectively. And the extraction yields of CA and RA in dry weight of raw materials were 2.84g/100g and 0.39g/100g, respectively. The total content of CA and RA were investigated throughout the experiment, and the optimized process conditions will achieve an optimum utilization of rosemary materials.
5. Antioxidant capacities of CA on pine seed oil with different concentration of carnosic acid were studied for the first time. CA and the artificially synthesized antioxidants on the oxidation of pine seed oil were studied by determination the index of primary oxidation products and secondary oxidation products, such as peroxide value, TBA, conjugated diene value and free fatty acid. Gas chroamatography-mass spectrometry (GC-MS) was conducted to analyze the variation of pine seed oil amount during the storage. And the changes of cis fatty acid (CFA), trans fatty acid (TFA) and aldehyde compounds contents were investigated by FTIR at 60℃over a period of 15 days. Results showed that the relationship of the activities and the content of active constituents in CA indicted positive relevance between the content of carnosic acid and the activities of CA. And the antioxidant capacity of CA was lower than TBHQ, but it was greater than BHA and VE. That is, we could substitute CA for VE and BHA to prevent the lipid oxidation in pine seed oil, even with a low content of carnosic acid.
6. The selected formulation of rosmarinic acid effervescent tablets were as follows:Per 100g effervescent tablets has rosemary extract 20g, citric acid 12.41g, sodium bicarbonate 27.59g, starch 17.5g,β-cyclodextrin 17.5g, xylitol 5g. Effervescent tablets according to the formulation have an excellent surface finish and the disintegration time was 2min. Its PH value was stability after dissolved. The antioxidant activity effervescent tablets was well with the SC50 value of scavenging of DPPH radical was 4.338mg/ml. Rosmarinic acid effervescent tablets will have a good prospect by its outstanding advantage of easy to preservation and carrying.
1、建立了一种可同时测定迷迭香中的鼠尾草酸和迷迭香酸的HPLC方法,采用HiQ ODS C18反相色谱柱(4.6mm×250mm,5μm),以甲醇和0.1%磷酸水溶液为流动相进行梯度洗脱,检测波长为230nm和330nm,流速为1ml/min,进样量10μL。测定的迷迭香酸和鼠尾草酸的出峰时间分别为7.9min和31.5min,鼠尾草酸和迷迭香酸能够和其它峰很好的分离,峰形良好,方法学考察结果良好,适用于对原植物、粗提取物等中含有鼠尾草酸和迷迭香酸的样品进行测定,可以节省时间、节约试剂。
2、迷迭香精油提取实验结果表明,水蒸汽蒸馏法为最佳提取方法,最佳蒸馏时间为1.5 h,此时精油的得率为1.93ml/100g,提取精油后样品中鼠尾草酸和迷迭香酸的含量分别为13.45%和2.51%。经此法中试提取迷迭香精油的毛油(包括头馏油、成品油和釜底油)中共鉴定出31种化合物,主要为烯萜类化合物,占毛油总量的94.74%。其中三种优势成分为α-蒎烯、1,8-桉叶素和莰烯。从馏出水中通过萃取和复镏两种方法得到化合物共50种,主要为含氧类化合物和芳烃类化合物。对迷迭香挥发油含量和有效成分的分析评价,为进一步开发利用迷迭香资源在创制中成药新品种、天然香料及综合利用等方面提供了依据。
3、首次将不同浓度迷迭香精油与角鲨烯调配成功能性复合油,通过对这种复合油的氧化稳定性与添加抗氧化剂(VE和BHT)角鲨烯的氧化稳定性进行比较,在60℃加速氧化条件下深入研究了迷迭香精油成品油的抗氧化效果。结果显示,所有调配的复合油氧化稳定性良好,最佳比例为迷迭香精油：角鲨烯为2mg：1g。60℃氧化15d,2mg/g迷迭香精油对角鲨烯过氧化值的抑制率为46.08%；对丙二醛含量抑制率为42.43%；对于羟基增量的抑制率为53.66%,能够有效抑制角鲨烯氧化的发生;15d时角鲨烯含量为96.81%,仅降低了3.18%,有力的证明了迷迭香精油较强的抗氧化活性,可以考虑作为保健食品的复配原料。
4、采用超声辅助法从去油迷迭香原料中提取以鼠尾草酸和迷迭香酸为目标成分的抗氧化剂,同时以鼠尾草酸和迷迭香酸在浸膏中的质量百分含量为响应因子进行了提取,考察了超声提取过程中各因素对提取效果的影响。得到的最佳超声辅助提取工艺条件为：原料粉碎程度200目,乙醇体积分数80%,料液比1：9,超声功率200W,超声时间40min,鼠尾草酸含量12.74±0.50%,迷迭香酸含量1.74±0.07%。以迷迭香原料干重计算,鼠尾草酸得率2.84g/100g,迷迭香酸得率为0.39g/100g。整个实验过程以鼠尾草酸和迷迭香酸总含量为考察目标,优化得到的工艺条件能实现迷迭香原料的最佳利用率。
5、验证了鼠尾草酸作为食品添加剂对红松籽油的抗氧化效果,首次将鼠尾草酸应用到红松籽油当中,通过定期取样检测油脂初级氧化产物和次级氧化产物指标(过氧化值、共轭二烯值、硫代巴比妥酸值及游离脂肪酸值)；通过GC-MS对红松籽油中标志性成分——皮诺敛酸含量变化进行了监测；同时,通过FTIR谱图分析了红松籽油顺式双键、反式双键、羰基键含量的变化,对比研究了不同浓度的鼠尾草酸与合成抗氧化剂(TBHQ.BHA和VE)在加速氧化条件下(60℃)对红松籽油氧化稳定性的影响。研究结果表明,随着鼠尾草酸浓度的增加,其对红松籽油的抗氧化能力增强。3个浓度鼠尾草酸的抗氧化效果均优于VE；0.1mg/g CA的抗氧化效果近似于BHA；0.2和0.3mg/g CA弱于或近似于TBHQ。
6、我们选定的迷迭香酸泡腾片制备配方为：每100g泡腾片中含20%迷迭香提取物20g,柠檬酸12.41g,碳酸氢钠27.59g,淀粉17.5g,β-环糊精17.5g,木糖醇5g。此配方制备的迷迭香酸泡腾片表面光洁完整无缺损,崩解时限为2min,溶解后pH值稳定。迷迭香酸泡腾片清除DPPH自由基的SC50值为4.338mg/ml,抗氧化性较好。便于保存和携带的迷迭香酸泡腾片应用前景较好。
The major objectives of this study were to investigate the high effective extraction on the combined yield of rosemary essential oil (REO), camosic acid (CA) and rosmarinic acid (RA), and via further study of the antioxidant capacity of REO, CA and RA to offer reference for more extensive application of rosemary antioxidants. The main results obtained in this paper were as follows:
1. A method for simultaneous determination of the contents of CA and RA in rosemary samples using HPLC was established. HiQ ODS C18 column (4.6mm×250mm,5μm) and gradient elution were used with methanol and 0.1% phosphoric acid solution as the mobile phase. The flow rate was 1.0ml/min. Sample volume was 10μl. Detection wavelengths were set at 230nm and 330nm. Retention time of RA and CA are 7.9min and 31.5min, respectively. Results Under the chosen condition, RA and CA could be separated from other compounds, and the methods precision, repeatability are up to the requirement through methodology inspection. This method is suitable for the determination of the contents of RA and CA in rosemary samples and extracts simultaneously.
2. The results of REO extraction show that the steam distillation is the best method on REO extraction. The optimal distillation time is 1.5h with the REO yield is 1.93ml/100g, and the contents of CA and RA s are 13.45% and 2.51%, respectively in the residual rosemary samples. The pilot test by this method was carried out with 20kg rosemary materials, and the REO were divided into five types by refined treatment. They are the first distillate oil, product oil, residue distillate oil from the crude oil, and extraction oil and second distillation oil from the distilled water. The 31 compounds in rosemary crude oil were identified and the main constituents were terpenoids (94.74%). And 50 compounds in the distilled water from REO extraction were identified, most of which are organic compounds containing O and aromatic compounds. Study on volatile oil content and active ingredients of rosemary will helpful for the further development and utilization of rosemary resources.
3. Functional composite oil of squalene with different contents of REO was studied for the first time. Under 60℃, REO and the other antioxidants (VE and BHT) on the oxidation of squalene were studied by determination the index of primary oxidation products and secondary oxidation products, such as peroxide value and TBA. Results showed that the optimum proportion of REO to squalene is 2mg:1g. At the 15th day, the inhibition rate of 2mg/g REO on the peroxide value of squalene was 46.08%; on the malondialdehyde was 42.43; and on the hydroxy increase was 53.66%. REO of this concentration could inhibit the oxidation of squalene efficiently. The content of squalene was 96.81% after 15 days (only 3.18% reduced), which indicated that REO has a strong antioxidant activity. And REO could be considered as a raw material of compound health food.
4. The ultrasound-assisted extraction of CA and RA from the raw materials after REO extraction was established, and the optimun extraction parameters were as follows:extraction solvent:brokenness of powder 200 eye,80% EtOH, ratio of solid to liquid is 1:9, ultrasonic power:200W, ultrasonic time:40min. Results Under the chosen condition, the contents of CA and RA were 12.74±0.50% and 1.74±0.07%, respectively. And the extraction yields of CA and RA in dry weight of raw materials were 2.84g/100g and 0.39g/100g, respectively. The total content of CA and RA were investigated throughout the experiment, and the optimized process conditions will achieve an optimum utilization of rosemary materials.
5. Antioxidant capacities of CA on pine seed oil with different concentration of carnosic acid were studied for the first time. CA and the artificially synthesized antioxidants on the oxidation of pine seed oil were studied by determination the index of primary oxidation products and secondary oxidation products, such as peroxide value, TBA, conjugated diene value and free fatty acid. Gas chroamatography-mass spectrometry (GC-MS) was conducted to analyze the variation of pine seed oil amount during the storage. And the changes of cis fatty acid (CFA), trans fatty acid (TFA) and aldehyde compounds contents were investigated by FTIR at 60℃over a period of 15 days. Results showed that the relationship of the activities and the content of active constituents in CA indicted positive relevance between the content of carnosic acid and the activities of CA. And the antioxidant capacity of CA was lower than TBHQ, but it was greater than BHA and VE. That is, we could substitute CA for VE and BHA to prevent the lipid oxidation in pine seed oil, even with a low content of carnosic acid.
6. The selected formulation of rosmarinic acid effervescent tablets were as follows:Per 100g effervescent tablets has rosemary extract 20g, citric acid 12.41g, sodium bicarbonate 27.59g, starch 17.5g,β-cyclodextrin 17.5g, xylitol 5g. Effervescent tablets according to the formulation have an excellent surface finish and the disintegration time was 2min. Its PH value was stability after dissolved. The antioxidant activity effervescent tablets was well with the SC50 value of scavenging of DPPH radical was 4.338mg/ml. Rosmarinic acid effervescent tablets will have a good prospect by its outstanding advantage of easy to preservation and carrying.
引文
[1]中国科学院中国植物志编辑委员会.中国植物志.北京：科学出版社.1977,66：196-198
[2]陆翠华.迷迭香的引种栽培和抗氧化试验.中国野生植物,1992,3：17-21
[3]常静,肖绪玲,王夺元.我国引种的迷迭香抗氧化成份的分离和抗氧化性能研究.化学通报,1992,3：30-33
[4]Szumny, A., Figiel, A., Gutierrez-Ortiz, A., Angel, A. Carbonell-Barrachina. Composition of Rosemary Essential Oil (Rosmarinus officinalis) as Affected by Drying Method. Journal of Food Engineering.2010,97:253-260
[5]Graber, M.F., Perez-Correa, J.R., Verdugo, G, Valle, J.M., Agosin, E. Spinning Cone Column Isolation of Rosemary Essential Oil. Food Control.2010,21:615-619
[6]Schwarz, K., Ternes, W. Antioxidative Constituents of Rosmarinus Officinalis and Salvia Officinalis. II. Z Lebensm Unters Forsch.1992,195:99-103
[7]Chang, S. S., Ho, C.T., Houlihan, C. M. Isolation of a Novel Antioxidant Rosmaridiphenol from Rosmarinus Officinalis L. U.S. Patent 4638095.1987.
[8]Richheimer, S.L., Bernart, M.W., King, G.A., Kent, M.C., Bailey, D.T. Antioxidant Activity of Lipid-Soluble Phenolic Diterpenes from Rosemary. JAOCS.1996,73(4):507-514
[9]Arisawa, M., Hayashi, T., Ohmura, K., Nagayama, K., Shimizu, M.,Morita, N., Berganza, L. H. Chemical and Pharmaceutical Studies on Medicinal Plants in Paraguay:Studies on "Romero," Part 2. J.Natural Products.1987,50(6):1164-1166
[10]Brieskorn, C.H., Zweyrohn, G. Incidence of 3 Further Triterpene Acids in the Leaves of Rosmarinus Officinalis L.Pharmazie.1970,25(8):488-490
[11]Ganeva.,et al. Rofficerone:A New Triterpenoid from Rosmarinus officinalis Planta Medica.1993,59:276
[12]Brieskorn, C.H. Michel, H. Flavone aus dem blatt von Rosmarinus officinalis L Tetrahedron Letters,1968,30:3443-3448
[13]Aeschbach, R., Philipposian, G, Richli, U. Flavonoides Glycosyles du Romarin: Separation, Isolation et Identification [Rosemary Flavonoids Glycosyles:Extraction and Identification]. Bulletin de Liaison du Groupe Polyphenols.1986,13:56-58
[14]Brieskorn, C.H., Michel, H. Biechele, W. Flavones of rosemary leaves. Chemicals Abtracts.1973,79:102803n.
[15]Ferreres, F., Blasquez, M.A., Gil, M.I. and Tomas-Barberan, F.A., Separation of honey flavonoids by micellar electrokinetic capillary chromatography. Journal of Chromatography A,1994,669:268-274
[16]Wang, H.F., Provan, G.J., Helliwell, K. Determination of Rosmarinic Acid and Caffeic Acid in Aromatic Herbs by HPLC. Food Chemistry.2004,87:307-311
[17]Peng, Y.Y., Yuan, J.J., Liu, F.H., Ye, J.N. Determination of Active Components in Rosemary by Capillary Electrophoresis with Electrochemical Detection. Journal of Pharmaceutical and Biomedical Analysis.2005,39:431-437
[18]Brieskorn, C.H., BeNor, K.R. The Hydrocarbons of Rosemary Leaf Wax. Phytochemistry. 1970,9(7):1633-1640
[19]Brieskorn, C.H., Kabelitz, L. Hydroxy Fatty Acids in the Cutin of Rosmarinus Officinalis Leaves. Phytochemistry.1971,10(12):3195-3204
[20]Gvozdikova, T.B. Oganesyan ET and Aidinyan LA. Amino Acide Composition of Lavender, RocK Rose & Rosemary. Khim. Prir. Soedin.1990,6:839-840
[21]ISO. International Standard:Oil of Rosemary.2000,1342
[22]吴亚妮,王越,黄健,王瑞,姚雷.2种化学型迷迭香精油安全性分析.上海交通大学学报(农业科学版).2010,28(2)：147-150
[23]Bousbia, N., Vian, M. A., Ferhat, M.A., Emmanuel P., Meklati, B. Y, Chemat, F. Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity. Food Chemistry.2009,114: 355-362
[24]Bensebia, O., Barth, D., Bensebia, B., Dahmani, A.. Supercritical CO2 extraction of rosemary:Effect of extraction parameters and modelling. The Journal of Supercritical Fluids.2009,49:161-166
[25]隋小宇.迷迭香天然功能成分的提取、精制工艺及活性测定的研究.东北林业大学硕士论文.2009,4-26
[26]Herrera, M.C., Luque de Castro, M.D. Ultrasound-assisted extraction of phenolic compounds from strawberries prior to liquid chromatographic separation and photodiode array ultraviolet detection. Journal of Chromatography A.2005,1100:1-7
[27]Huang, S. W., Frankel, E. N., Schwarz, K., Aeschbach, R. and German, J. B.. Antioxidant activity of camosic acid and methyl carnosate in bulk oils and oil-in-water emulsions. Journal of the Science of Food and Agriculture.1996,44:2951-2956
[28]Erkana, N., Ayrancia, G. and Ayranci, E. Antioxidant activities of rosemary (Rosmarinus Officinalis L) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry.2008,110 (1):76-82
[29]Frankel, E.N., Huang, S.W., Prior, E., Aeschbach, R. Evaluation of Antioxidant Activity of Rosemary Extracts, Carnosol and Carnosic Acid in Bulk Vegetable Oils and Fish Oil and Their Emulsions. Journal of the Science of Food and Agriculture.1996,72:201-208
[30]Catalina, S., Romano, Karina, Abadi, Victoria, Repetto, Adrian, A., Vojnov, Silvia, Moreno. Synergistic Antioxidant and Antibacterial Activity of Rosemary Plus Butylated Derivatives. Food Chemistry.2009,115:456-461
[31]Zhang, Y, Yang, L., Zu, Y.G., Chen, X.Q., Wang, F.J., Liu, F. Oxidative Stability of Sunflower Oil by Carnosic Acid Compared with Synthetic Antioxidants during Accelerated Storage. Food Chemistry.2010,118:656-662
[32]王文中,王颖.迷迭香的研究及其应用—抗氧化剂.中国食品添加剂.2002,5：60-65。
[33]Dimitrios Georgantelis, Ioannis Ambrosiadis, Panagiota Katikou, Georgios Blekas, Spyridon A. Georgakis. Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4℃. Meat Science 76 (2007) 172-181.
[34]张保顺,袁吕江,冯敏,张伟敏.迷迭香天然抗氧化剂研究及其应用.粮食与油脂.2004,11：9-10.
[35]Che Man, Y.B.,& Jaswir, I. (2000). Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying. Food Chemistry,69,301-307.
[36]Irwandi Jaswir, Yaakob B. Che Man, David D. Kitts. Use of natural antioxidants in refined palm olein during repeated deep-fat frying. Food Research International 33 (2000) 501-508.
[37]杨燕.迷迭香抽提物的性质与应用.中国食品工业.1993,3：38-39
[38]Georgantelis, D., Blekas, G, Katikou, P., Ambrosiadis, I., Fletouris, D. J. Effect of rosemary extract, chitosan and a-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Science.2007,75(2):256-264
[39]Waszkowiak, K., Dolata, W. The application of collagen preparations as carriers of rosemary extract in the production of processed meat. Meat Science.2007,75(1):178-183
[40]Estevez, M., Cava, R. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation:Contradictory effects in different types of frankfurters. Meat Science. 2006,72 (2):348-355
[41]Balentine, C.W., Crandall, P.G., O'Bryan, C.A., Duong, D.Q., Pohlman, F.W. The pre-and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef. Meat Science.2006,73(3):413-421
[42]Bozin, B., Mimica-Dukic, N., Samojlik, I., and Jovin, E. Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L. Lamiaceae) Essential Oils. J. Agric. Food Chem..2007,55 (19):7879-7885
[43]Romano, C. S., Abadi, K., Repetto, V., Vojnov, A. A., Moreno, S. Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives. Food Chemistry.2009, 115(2):456-461
[44]Offord, E. A., Mace,K., Avanti, O., Pfeifer, Andrea M. A. Mechanisms involved in the chemoprotective effects of rosemary extract studied in human liver and bronchial cells.Cancer Letters.1997,114(1-2):275-281
[45]Herrero, M., Plaza, M., Cifuentes, A., Ibanez, E. Green processes for the extraction of bioactives from Rosemary:Chemical and functional characterization via ultra-performance liquid chromatography-tandem mass spectrometry and in-vitro assays. Journal of Chromatography A.2010,1217, (16):2512-2520
[46]Ho, C.T., Ferraro, T., Chen, Q., Rosen, R.T., Huang, M.T. Phytochemicals in teas and rosemary and their cancer-preventive properties. International bibliographic information on dietary supplements.1994,547:2-19
[47]Johnson, J.J. Carnosol:A promising anti-cancer and anti-inflammatory agent Cancer Letters, Available online 5 March 2011
[48]Singletary K.W., Rokusek J.T. Tissue-specific enhancement of xenobiotic detoxification enzymes in mie by dietary rosemary extract. Plant foods for human nutrition,1997, 50(1):47-53
[49]Kim, D.S., Kim, H.R., Woo, E.R., Hong, S.T., Chae, H.J., Chae, S.W. Inhibitory effects of rosmarinic acid on adriamycin-induced apoptosis in H9c2 cardiac muscle cells by inhibiting reactive oxygen species and the activations of c-Jun N-terminal kinase and extracellular signal-regulated kinase. Biochemical Pharmacology.2005,70:1066-1070.
[50]Sanchez-Campillo, M., Gabaldon, J.A., Castillo, J., Benavente-Garci,O., Del Ba, M.J., Alcaraz, M., Vicente, V., Alvarez, N., Lozano, J.A. Rosmarinic acid, a photo-protective agent against UV and other ionizing radiations. Food and Chemical Toxicology. 2009,47:386-392
[51]赵保路.氧自由基和天然抗氧化剂.北京：科学出版社,1999.
[52]Castano E.M, Frangione B. Human amyloidosis, Alzheimer disease and related disorders. Lab Invest.1988,58(2):122-132.
[53]Harman, D., Eddy, D. E., and Noffsinger, J. Free radical theory of aging:inhibition of amyloidosis in mice by antioxidants; possible mechanism. J. Amer. Geriatics Soc.1976, 24(5):203-210
[54]凌关庭.天然抗氧化剂及其消除氧自由基的进展.食品工业.2000,22(3)：19-22
[55]Kanner J, German JB,Kinsella JE. Initiation of lipid peroxidation in biological systems. Crit Rev Food Sci Nutr.1987;25(4):317-364
[56]Mak IT, Kramer JH, Weglicki WB. Potentiation of free radical-induced lipid peroxidative injury to sarcolemmal membranes by lipid amphiphiles. J Biol Chem.1986,261(3):1153-1157
[57]Sevanian A, Hochstein P. Mechanisms and consequences of lipid peroxidation in biological systems. Annu Rev Nutr.1985,5:365-390.
[58]凌关庭.食品添加剂手册(第二版).北京：化学工业出版社,1997.
[59]Sies, H. and E. Cadenas. Oxidative stress:damage to intact cells and organs. Philos. Trans. R. Soc. Lond. B. Biol. Sci.,1985,311:617-631
[60]肖香.迷迭香精油及抗氧化剂的提取纯化研究.江南大学硕士论文.2006,1-31
[61]姚雷,张少艾.芳香植物.上海：上海教育出版社.2002,8-10
[62]杨峻山.萜类化合物.北京：化学工业出版社.2005,2-86
[63]Uedo, N., Tatsuta, M., Iishi, H., Baba, M., Sakai, N., Yano, H., Otani, T. Inhibition by D-limonene of Gastric Carcinogenesis Induced by N-methyl-N'-nitro-N-nitrosoguanidine in Wistar Rats. Cancer Letters.1999,137(2):131-136
[64]Whysner, J., Williams, G.M., d-Limonene Mechanistic Data and Risk Assessment: Absolute Species-Specific Cytotoxicity, Enhanced Cell Proliferation, and Tumor Promotion Review Article. Pharmacology & Therapeutics.1996,71:127-136.
[65]Aguilera, Y., Dorado, M.E., Prada, F.A., Martinez, J.J., Quesada, A.. Ruiz-Gutierrez, V.. The Protective Role of Squalene in Alcohol Damage in the Chick Embryo Retina. Experimental Eye Research.2005,80:535-543
[66]赵振东,孙震.生物活性物质角鲨烯的资源及其应用研究进展.林产化学与工业.2004,24(3)107-112
[67]Matyas, G.R., Rao, M., Pittman, P.R., Burge, R., Robbins, I.E., Wassef, N.M., Thivierge, B., Alving C.R. Detection of Antibodies to Squalene:III. Naturally Occurring Antibodies to Squalene in Humans and Mice. Journal of Immunological Methods.2004,286:47-67
[68]Newmark, H.L. Squalene, Olive Oil, and Cancer Risk:a Review and Hypothesis, Cancer Epidemiology, Biomarkers & Prevention,1997,.6:1101-1103
[69]官波,郑文诚.角鲨烯提取、纯化及其应用.粮食与油脂.2010(2)：44-46
[70]Kohno, Y., Egawa, Y, Itoh, S., Nagaoka, S., Takahashi, M., Mukai, K. Kinetic Study of Quenching Reaction of Singlet Oxygen and Scavenging Reaction of Rree Radical by Squalene in N-butanol. Biochimica et Biophysica Acta.1995,1256:52-56
[71]Shiota, M., Konishi, H., & Tatsumi, K. Oxidative Stability of Fsh Oil Blended with Butter. Journal Dairy Science,1999,82:1877-1881
[72]Hras, A.R., Hadolin, M., Knez, Z., & Bauman, D. Comparison of Antioxidative and Synergistic Effects of Rosemary Extract with A-tocopherol, Ascorbyl Palmitate and Citric Acid in Sun Ower Oil. Food Chemistry.2000,71:229-233.
[73]Imahda, K., Ohsawa, K., Yokota, T. Evaluation of Stability of Squalene by Use of Oxygen Determination. Bunseki Kagaku.1983,32:406-410
[74]A.O.A.C. Official methods of analysis (15th ed.). Washington, DC:Association of Official Analytical Chemists,1990
[75]Duh, P. D.,& Yen, G. C. (1997). Antioxidant efficacy of methanolic extracts of peanut hulls in soybean and peanut oils. Journal of American Oil Chemists Society,74,745-748.
[76]GB 2760-2007 (2007). Hygienic Standards of Uses of Food Additives (PP.13-71). China.
[77]Mouzdahir, A., Bakkas, S., Rontani, J.F.. Aerobic and Anaerobic Abiotic Oxidation of Squalene in the Presence of Hydroperoxides. Chemosphere.2001,44:771-777
[78]王萍.红松仁油的超临界C02萃取及其抗衰老功能研究.东北林业大学博士学位论文.2003,1-5
[79]王振宇,陈小强.红松籽油调节血脂作用的研究.食品科技,2004,4(1)：7-10
[80]章洋,常颖杰,李亚波,章释文.松籽油的研究与开发.食品研究与开发.1998,20(4)：37-38
[81]孙宇,张泽生,崔翠翠.皮诺敛酸抑制小鼠营养性肥胖作用研究.营养学报.2009,131(4)：405-406
[82]胡慧平.特种营养油保健食材新宠.中国食品报.2005,4(10)：2
[83]孙宇.松籽油中皮诺敛酸的提取纯化与减肥功能的研究.天津科技大学硕士论文.2009,11-13
[84]Addis, P.B., Warner, G.I. The Potential Herbal Aspects of Lipid Oxidation Products in Food. In Free Radical and Food Additives. O.I. Aruoma & B. Halliwell, (Eds) Taylor & Francis Ltd., London.1991,5:77-119
[85]Vasantha Rupasinghe, H.P., Yasmin, A. Inhibition of Oxidation of Aqueous Emulsions of Omega-3 Fatty Acids and Fish Oil by Phloretin and Phloridzin. Molecules.2010,15:251-255
[86]孙存普,张建中,段绍瑾.自由基生物学导论.合肥：中国科学技术出版社,1999,1-47
[87]Wang, H., Liu, F., Yang, L., Zu, Y.G., Wang,H., Qu, S.Z., Zhang, Y. Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage. Food Chemistry (2011), doi:10.1016 /j, foodchem.2011.02.082
[88]杨磊,肖长文,赵春建,等.pH控制匀浆法从迷迭香中提取鼠尾草酸.黑龙江大学自然科学学报,2008,4：514-518
[89]Leclerc, L., Zhao, X., Simpson, B.K., Zuta, P.C. The Effect of a-Tocopherol on the Oxidation of Mackerel Oil. Food Chemistry,2007,100:800-807
[90]ISO 660:1996/Amd.1:2003(E) International standard:Animal and vegetable fats and oils-Determination of acid value and acidity.
[91]陶静,王晓春,范艳萍,李铁纯,回瑞华,侯冬岩,罗松光.两种不同产地松籽脂肪酸成分的GC/MS分析.2009,125(5)：46-49
[92]Nogala-Kalucka, M., Korczak, J., Dratwia, M., Lampart-Szczapa, E., Siger, A., Buchowski, M. Changes in Antioxidant Activity and Free Fadical Scavenging Potential of Fosemary Extract and Tocopherols in Isolated Rapeseed Oil Triacylglycerols during Accelerated Tests. Food Chemistry.2005,93:227-235
[93]Frutos, M.J., Hernandez-Herrero, J.A. Effects of Rosemary Extract (Rosmarinus Officinalis) on the Stability of Bread with an Oil, Garlic and Parsley Dressing. LWT.2005, 38:651-655
[94]Cadun, A., Kisla, D., Cakli, S. Marination of Deep-Water Pink Shrimp with Rosemary Extract and the Determination of its Shelf-life. Food Chemistry.2008,109:81-87
[95]Ahn, J.H., Kim, Y.P., Seo, E.M., Choi, Y.K., Kim, H.S. Antioxidant Effect of Natural Plant Extracts on the Microencapsulated High Oleic Sunflower Oil. Journal of Food Engineering.2008,84:327-334
[96]Schwarz, K., Bertelsen, G, Nissen, L.R., Gardner, P.T., Heinonen, M.I., Hopia, A., Tuong, H.B., Lambelet, P., McPhail, D., Skibsted, L.H., Tijburg, L. Investigation of Plant Extracts for the Protection of Processed Foods against Lipid Oxidation. Comparison of Antioxidant Assays Based on Radical Scavenging, Lipid Oxidation and Analysis of the Principal Antioxidant Compounds. European Food Research and Technology.2001,212,319-328
[97]Sebranek, J.G., Sewalt, V.J.H., Robbins, K.L., Houser, T.A. Comparison of a Natural Rosemary Extract and BHA/BHT for Relative Antioxidant Effectiveness in Pork Sausage. Meat Science.2005,69:289-296
[98]Tironi. V.A., Tomas, M.C.. Anon, M.C. Quality Loss during the Frozen Storage of Sea Salmon (Pseudopercis semifasciata).Effect of Rosemary (Rosmarinus officinalis L.) Extract. LWT-Food Science and Technology.2010,43,263-272
[99]Ronald, P., Peter, Z., Arnold, D.M.K., et al. Effects of Dietary Fatty Acids and Carbohydrates on the Ratio of Serum Total to HDL Cholesterol and on Serum Lipids and Apolipoproteins:Ameta-Analysis of 60 Controlled Trials. Am Soc Clin Nutri.2003, 77(5):1146-1155.
[100]Harding, A.H., Day, N.E., Khaw, K.T. Dietary Fat and the Risk of Clinical Type 2 Diabetes:The European Prospective Investigation of Cancer-Norfolk Study. Am J Epidemiol.2004,159,73-82.
[101]Seppanen-Laakso, T., Laakso, I., Hiltunen, R. Analysis of Fatty Acids by Gas Chromatography, and its Relevance to Research on Health and Nutrition. Analytica Chimica Acta,2002,465:39-62
[102]Jean, M.C., Robert, L.W., Estelle, M., et al. Fatty Acid Composition of French Infant Formulas with Emphasis on the Content and Detailed Profile of Trans Tatty Acids. JAOCS, 1996,73(11):1595-1601
[103]Mlakarl, A., Spiteller, G. Previously Unknown Aldehydic Lipid Peroxidatiou Compounds of Arachidouic Acid. Chemistry and Physics of Lipids.1996,79:47-53
[104]Xiao, M., Ou, Z.Q. Research Progress of the Physiological Function and Mechanism of Two Kinds of Fatty Acid (EPA and DHA) in the Fish Oil of Deep Sea. Food Science.2005, 26:522-526
[105]Vasantha Rupasinghe, H.P., Yasmin, A. Inhibition of Oxidation of Aqueous Emulsions ofOmega-3 Fatty Acids and Fish Oil by Phloretin and Phloridzin.Molecules.2010,15：251-25.
[106]李亚明.复方甲硝唑泡腾片的研制与药效学研究.西北农林科技大学硕士论文.2007,1-15
[107]杜小英.刺五加脑灵泡腾片生产工艺和质量标准研究.天津大学硕士论文.2007,11-15
[108]郝利民,王玉,李政.复合电解质维生素泡腾饮片的制备新工艺与质量控制技术研究.食品科学,2006,27(12)：381-384
[109]Yanze, FM., Duru, C. Jacob, M. Process to Manufacture Effervescenttablets:Air Forced Oven Melt Granulation. Pharmazie.2000,55(12):919-924
[110]Yanze, FM. Duru, C. Jacob, M.A. Process to Produce Effervescent Tablet:Fluidized Bed Dryer Melt Granulation. Drug Development and Industrial Pharmacy,2000, 26(11):1167-1176
[111]Lotter, A.P., Devilliers, M.M. Handford, J.S. et al. Identification and Prevention of Insoluble Reaction-Products Forming after Dissolution of Effervescent Multivitamin Tablets. Drug Development and Industrial Pharmacy,1995,21(17):1989-1998.
[112]李晓莉,高钰琪,高文祥.复合茶泡腾饮片的制备及其耐缺氧和抗疲劳作用的研究. 饮料工业,2005,8(1)：16-21
[113]李次力,段善海,赵波.南瓜玉米粉泡腾片固体饮料的研制.应用科技,2001,28(10)：53-55
[114]Petersen, M., Monique, S.J.S. Rosmarinic acid. Phytochemistry,2003,62:121-125
[115]吴建章,郁建平,赵东亮.迷迭香酸的研究进展.天然产物研究与开发.2005,17(3)：383-388
[116]Swarup, V., Ghosh, J., Ghosh, S., et al. Antiviral and Anti-inf Lammatory Effects of Rosmarinic Acid in an Experim Entalmurine Model of Japanese Encephalit is Antimicrob Agents Chemother.2007,51(9):3367-3370
[117]Dubois, M., Bailly, F., Mbemba, G., et al. Reaction of Rosmarinic Acid with Nitriteions in Acidic Conditions:Discovery of Nitro-and-Dinitro Rosmarinic Acids as New Anti-HIV-1 Agents. J Med Chem.2008,51(8):2575-2579
[118]Psotova, J., Svobodova, A., Kolarova, H., et al. Photoprotective Properties of Prunella Vulgaris and Rosmarinic Acid on Human Keratinocytes. Journal of Photochemistry and Photobiology,2006,84:167-174
[119]Shimada, K., Fujikawa, K., Yahara, K., Nakamura, T. Antioxidative Properties of Xanthan on the Autoxidation of Soybean Oil in Cyclodextrin Emulsion. Journal of Agriculture and Food Chemistry.1992,40:945-948
[120]杨志芳.泡腾片.国外药学·合成药、生化药、制剂分册.1985,(4)：234
[2]陆翠华.迷迭香的引种栽培和抗氧化试验.中国野生植物,1992,3：17-21
[3]常静,肖绪玲,王夺元.我国引种的迷迭香抗氧化成份的分离和抗氧化性能研究.化学通报,1992,3：30-33
[4]Szumny, A., Figiel, A., Gutierrez-Ortiz, A., Angel, A. Carbonell-Barrachina. Composition of Rosemary Essential Oil (Rosmarinus officinalis) as Affected by Drying Method. Journal of Food Engineering.2010,97:253-260
[5]Graber, M.F., Perez-Correa, J.R., Verdugo, G, Valle, J.M., Agosin, E. Spinning Cone Column Isolation of Rosemary Essential Oil. Food Control.2010,21:615-619
[6]Schwarz, K., Ternes, W. Antioxidative Constituents of Rosmarinus Officinalis and Salvia Officinalis. II. Z Lebensm Unters Forsch.1992,195:99-103
[7]Chang, S. S., Ho, C.T., Houlihan, C. M. Isolation of a Novel Antioxidant Rosmaridiphenol from Rosmarinus Officinalis L. U.S. Patent 4638095.1987.
[8]Richheimer, S.L., Bernart, M.W., King, G.A., Kent, M.C., Bailey, D.T. Antioxidant Activity of Lipid-Soluble Phenolic Diterpenes from Rosemary. JAOCS.1996,73(4):507-514
[9]Arisawa, M., Hayashi, T., Ohmura, K., Nagayama, K., Shimizu, M.,Morita, N., Berganza, L. H. Chemical and Pharmaceutical Studies on Medicinal Plants in Paraguay:Studies on "Romero," Part 2. J.Natural Products.1987,50(6):1164-1166
[10]Brieskorn, C.H., Zweyrohn, G. Incidence of 3 Further Triterpene Acids in the Leaves of Rosmarinus Officinalis L.Pharmazie.1970,25(8):488-490
[11]Ganeva.,et al. Rofficerone:A New Triterpenoid from Rosmarinus officinalis Planta Medica.1993,59:276
[12]Brieskorn, C.H. Michel, H. Flavone aus dem blatt von Rosmarinus officinalis L Tetrahedron Letters,1968,30:3443-3448
[13]Aeschbach, R., Philipposian, G, Richli, U. Flavonoides Glycosyles du Romarin: Separation, Isolation et Identification [Rosemary Flavonoids Glycosyles:Extraction and Identification]. Bulletin de Liaison du Groupe Polyphenols.1986,13:56-58
[14]Brieskorn, C.H., Michel, H. Biechele, W. Flavones of rosemary leaves. Chemicals Abtracts.1973,79:102803n.
[15]Ferreres, F., Blasquez, M.A., Gil, M.I. and Tomas-Barberan, F.A., Separation of honey flavonoids by micellar electrokinetic capillary chromatography. Journal of Chromatography A,1994,669:268-274
[16]Wang, H.F., Provan, G.J., Helliwell, K. Determination of Rosmarinic Acid and Caffeic Acid in Aromatic Herbs by HPLC. Food Chemistry.2004,87:307-311
[17]Peng, Y.Y., Yuan, J.J., Liu, F.H., Ye, J.N. Determination of Active Components in Rosemary by Capillary Electrophoresis with Electrochemical Detection. Journal of Pharmaceutical and Biomedical Analysis.2005,39:431-437
[18]Brieskorn, C.H., BeNor, K.R. The Hydrocarbons of Rosemary Leaf Wax. Phytochemistry. 1970,9(7):1633-1640
[19]Brieskorn, C.H., Kabelitz, L. Hydroxy Fatty Acids in the Cutin of Rosmarinus Officinalis Leaves. Phytochemistry.1971,10(12):3195-3204
[20]Gvozdikova, T.B. Oganesyan ET and Aidinyan LA. Amino Acide Composition of Lavender, RocK Rose & Rosemary. Khim. Prir. Soedin.1990,6:839-840
[21]ISO. International Standard:Oil of Rosemary.2000,1342
[22]吴亚妮,王越,黄健,王瑞,姚雷.2种化学型迷迭香精油安全性分析.上海交通大学学报(农业科学版).2010,28(2)：147-150
[23]Bousbia, N., Vian, M. A., Ferhat, M.A., Emmanuel P., Meklati, B. Y, Chemat, F. Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity. Food Chemistry.2009,114: 355-362
[24]Bensebia, O., Barth, D., Bensebia, B., Dahmani, A.. Supercritical CO2 extraction of rosemary:Effect of extraction parameters and modelling. The Journal of Supercritical Fluids.2009,49:161-166
[25]隋小宇.迷迭香天然功能成分的提取、精制工艺及活性测定的研究.东北林业大学硕士论文.2009,4-26
[26]Herrera, M.C., Luque de Castro, M.D. Ultrasound-assisted extraction of phenolic compounds from strawberries prior to liquid chromatographic separation and photodiode array ultraviolet detection. Journal of Chromatography A.2005,1100:1-7
[27]Huang, S. W., Frankel, E. N., Schwarz, K., Aeschbach, R. and German, J. B.. Antioxidant activity of camosic acid and methyl carnosate in bulk oils and oil-in-water emulsions. Journal of the Science of Food and Agriculture.1996,44:2951-2956
[28]Erkana, N., Ayrancia, G. and Ayranci, E. Antioxidant activities of rosemary (Rosmarinus Officinalis L) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry.2008,110 (1):76-82
[29]Frankel, E.N., Huang, S.W., Prior, E., Aeschbach, R. Evaluation of Antioxidant Activity of Rosemary Extracts, Carnosol and Carnosic Acid in Bulk Vegetable Oils and Fish Oil and Their Emulsions. Journal of the Science of Food and Agriculture.1996,72:201-208
[30]Catalina, S., Romano, Karina, Abadi, Victoria, Repetto, Adrian, A., Vojnov, Silvia, Moreno. Synergistic Antioxidant and Antibacterial Activity of Rosemary Plus Butylated Derivatives. Food Chemistry.2009,115:456-461
[31]Zhang, Y, Yang, L., Zu, Y.G., Chen, X.Q., Wang, F.J., Liu, F. Oxidative Stability of Sunflower Oil by Carnosic Acid Compared with Synthetic Antioxidants during Accelerated Storage. Food Chemistry.2010,118:656-662
[32]王文中,王颖.迷迭香的研究及其应用—抗氧化剂.中国食品添加剂.2002,5：60-65。
[33]Dimitrios Georgantelis, Ioannis Ambrosiadis, Panagiota Katikou, Georgios Blekas, Spyridon A. Georgakis. Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4℃. Meat Science 76 (2007) 172-181.
[34]张保顺,袁吕江,冯敏,张伟敏.迷迭香天然抗氧化剂研究及其应用.粮食与油脂.2004,11：9-10.
[35]Che Man, Y.B.,& Jaswir, I. (2000). Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying. Food Chemistry,69,301-307.
[36]Irwandi Jaswir, Yaakob B. Che Man, David D. Kitts. Use of natural antioxidants in refined palm olein during repeated deep-fat frying. Food Research International 33 (2000) 501-508.
[37]杨燕.迷迭香抽提物的性质与应用.中国食品工业.1993,3：38-39
[38]Georgantelis, D., Blekas, G, Katikou, P., Ambrosiadis, I., Fletouris, D. J. Effect of rosemary extract, chitosan and a-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Science.2007,75(2):256-264
[39]Waszkowiak, K., Dolata, W. The application of collagen preparations as carriers of rosemary extract in the production of processed meat. Meat Science.2007,75(1):178-183
[40]Estevez, M., Cava, R. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation:Contradictory effects in different types of frankfurters. Meat Science. 2006,72 (2):348-355
[41]Balentine, C.W., Crandall, P.G., O'Bryan, C.A., Duong, D.Q., Pohlman, F.W. The pre-and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef. Meat Science.2006,73(3):413-421
[42]Bozin, B., Mimica-Dukic, N., Samojlik, I., and Jovin, E. Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L. Lamiaceae) Essential Oils. J. Agric. Food Chem..2007,55 (19):7879-7885
[43]Romano, C. S., Abadi, K., Repetto, V., Vojnov, A. A., Moreno, S. Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives. Food Chemistry.2009, 115(2):456-461
[44]Offord, E. A., Mace,K., Avanti, O., Pfeifer, Andrea M. A. Mechanisms involved in the chemoprotective effects of rosemary extract studied in human liver and bronchial cells.Cancer Letters.1997,114(1-2):275-281
[45]Herrero, M., Plaza, M., Cifuentes, A., Ibanez, E. Green processes for the extraction of bioactives from Rosemary:Chemical and functional characterization via ultra-performance liquid chromatography-tandem mass spectrometry and in-vitro assays. Journal of Chromatography A.2010,1217, (16):2512-2520
[46]Ho, C.T., Ferraro, T., Chen, Q., Rosen, R.T., Huang, M.T. Phytochemicals in teas and rosemary and their cancer-preventive properties. International bibliographic information on dietary supplements.1994,547:2-19
[47]Johnson, J.J. Carnosol:A promising anti-cancer and anti-inflammatory agent Cancer Letters, Available online 5 March 2011
[48]Singletary K.W., Rokusek J.T. Tissue-specific enhancement of xenobiotic detoxification enzymes in mie by dietary rosemary extract. Plant foods for human nutrition,1997, 50(1):47-53
[49]Kim, D.S., Kim, H.R., Woo, E.R., Hong, S.T., Chae, H.J., Chae, S.W. Inhibitory effects of rosmarinic acid on adriamycin-induced apoptosis in H9c2 cardiac muscle cells by inhibiting reactive oxygen species and the activations of c-Jun N-terminal kinase and extracellular signal-regulated kinase. Biochemical Pharmacology.2005,70:1066-1070.
[50]Sanchez-Campillo, M., Gabaldon, J.A., Castillo, J., Benavente-Garci,O., Del Ba, M.J., Alcaraz, M., Vicente, V., Alvarez, N., Lozano, J.A. Rosmarinic acid, a photo-protective agent against UV and other ionizing radiations. Food and Chemical Toxicology. 2009,47:386-392
[51]赵保路.氧自由基和天然抗氧化剂.北京：科学出版社,1999.
[52]Castano E.M, Frangione B. Human amyloidosis, Alzheimer disease and related disorders. Lab Invest.1988,58(2):122-132.
[53]Harman, D., Eddy, D. E., and Noffsinger, J. Free radical theory of aging:inhibition of amyloidosis in mice by antioxidants; possible mechanism. J. Amer. Geriatics Soc.1976, 24(5):203-210
[54]凌关庭.天然抗氧化剂及其消除氧自由基的进展.食品工业.2000,22(3)：19-22
[55]Kanner J, German JB,Kinsella JE. Initiation of lipid peroxidation in biological systems. Crit Rev Food Sci Nutr.1987;25(4):317-364
[56]Mak IT, Kramer JH, Weglicki WB. Potentiation of free radical-induced lipid peroxidative injury to sarcolemmal membranes by lipid amphiphiles. J Biol Chem.1986,261(3):1153-1157
[57]Sevanian A, Hochstein P. Mechanisms and consequences of lipid peroxidation in biological systems. Annu Rev Nutr.1985,5:365-390.
[58]凌关庭.食品添加剂手册(第二版).北京：化学工业出版社,1997.
[59]Sies, H. and E. Cadenas. Oxidative stress:damage to intact cells and organs. Philos. Trans. R. Soc. Lond. B. Biol. Sci.,1985,311:617-631
[60]肖香.迷迭香精油及抗氧化剂的提取纯化研究.江南大学硕士论文.2006,1-31
[61]姚雷,张少艾.芳香植物.上海：上海教育出版社.2002,8-10
[62]杨峻山.萜类化合物.北京：化学工业出版社.2005,2-86
[63]Uedo, N., Tatsuta, M., Iishi, H., Baba, M., Sakai, N., Yano, H., Otani, T. Inhibition by D-limonene of Gastric Carcinogenesis Induced by N-methyl-N'-nitro-N-nitrosoguanidine in Wistar Rats. Cancer Letters.1999,137(2):131-136
[64]Whysner, J., Williams, G.M., d-Limonene Mechanistic Data and Risk Assessment: Absolute Species-Specific Cytotoxicity, Enhanced Cell Proliferation, and Tumor Promotion Review Article. Pharmacology & Therapeutics.1996,71:127-136.
[65]Aguilera, Y., Dorado, M.E., Prada, F.A., Martinez, J.J., Quesada, A.. Ruiz-Gutierrez, V.. The Protective Role of Squalene in Alcohol Damage in the Chick Embryo Retina. Experimental Eye Research.2005,80:535-543
[66]赵振东,孙震.生物活性物质角鲨烯的资源及其应用研究进展.林产化学与工业.2004,24(3)107-112
[67]Matyas, G.R., Rao, M., Pittman, P.R., Burge, R., Robbins, I.E., Wassef, N.M., Thivierge, B., Alving C.R. Detection of Antibodies to Squalene:III. Naturally Occurring Antibodies to Squalene in Humans and Mice. Journal of Immunological Methods.2004,286:47-67
[68]Newmark, H.L. Squalene, Olive Oil, and Cancer Risk:a Review and Hypothesis, Cancer Epidemiology, Biomarkers & Prevention,1997,.6:1101-1103
[69]官波,郑文诚.角鲨烯提取、纯化及其应用.粮食与油脂.2010(2)：44-46
[70]Kohno, Y., Egawa, Y, Itoh, S., Nagaoka, S., Takahashi, M., Mukai, K. Kinetic Study of Quenching Reaction of Singlet Oxygen and Scavenging Reaction of Rree Radical by Squalene in N-butanol. Biochimica et Biophysica Acta.1995,1256:52-56
[71]Shiota, M., Konishi, H., & Tatsumi, K. Oxidative Stability of Fsh Oil Blended with Butter. Journal Dairy Science,1999,82:1877-1881
[72]Hras, A.R., Hadolin, M., Knez, Z., & Bauman, D. Comparison of Antioxidative and Synergistic Effects of Rosemary Extract with A-tocopherol, Ascorbyl Palmitate and Citric Acid in Sun Ower Oil. Food Chemistry.2000,71:229-233.
[73]Imahda, K., Ohsawa, K., Yokota, T. Evaluation of Stability of Squalene by Use of Oxygen Determination. Bunseki Kagaku.1983,32:406-410
[74]A.O.A.C. Official methods of analysis (15th ed.). Washington, DC:Association of Official Analytical Chemists,1990
[75]Duh, P. D.,& Yen, G. C. (1997). Antioxidant efficacy of methanolic extracts of peanut hulls in soybean and peanut oils. Journal of American Oil Chemists Society,74,745-748.
[76]GB 2760-2007 (2007). Hygienic Standards of Uses of Food Additives (PP.13-71). China.
[77]Mouzdahir, A., Bakkas, S., Rontani, J.F.. Aerobic and Anaerobic Abiotic Oxidation of Squalene in the Presence of Hydroperoxides. Chemosphere.2001,44:771-777
[78]王萍.红松仁油的超临界C02萃取及其抗衰老功能研究.东北林业大学博士学位论文.2003,1-5
[79]王振宇,陈小强.红松籽油调节血脂作用的研究.食品科技,2004,4(1)：7-10
[80]章洋,常颖杰,李亚波,章释文.松籽油的研究与开发.食品研究与开发.1998,20(4)：37-38
[81]孙宇,张泽生,崔翠翠.皮诺敛酸抑制小鼠营养性肥胖作用研究.营养学报.2009,131(4)：405-406
[82]胡慧平.特种营养油保健食材新宠.中国食品报.2005,4(10)：2
[83]孙宇.松籽油中皮诺敛酸的提取纯化与减肥功能的研究.天津科技大学硕士论文.2009,11-13
[84]Addis, P.B., Warner, G.I. The Potential Herbal Aspects of Lipid Oxidation Products in Food. In Free Radical and Food Additives. O.I. Aruoma & B. Halliwell, (Eds) Taylor & Francis Ltd., London.1991,5:77-119
[85]Vasantha Rupasinghe, H.P., Yasmin, A. Inhibition of Oxidation of Aqueous Emulsions of Omega-3 Fatty Acids and Fish Oil by Phloretin and Phloridzin. Molecules.2010,15:251-255
[86]孙存普,张建中,段绍瑾.自由基生物学导论.合肥：中国科学技术出版社,1999,1-47
[87]Wang, H., Liu, F., Yang, L., Zu, Y.G., Wang,H., Qu, S.Z., Zhang, Y. Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage. Food Chemistry (2011), doi:10.1016 /j, foodchem.2011.02.082
[88]杨磊,肖长文,赵春建,等.pH控制匀浆法从迷迭香中提取鼠尾草酸.黑龙江大学自然科学学报,2008,4：514-518
[89]Leclerc, L., Zhao, X., Simpson, B.K., Zuta, P.C. The Effect of a-Tocopherol on the Oxidation of Mackerel Oil. Food Chemistry,2007,100:800-807
[90]ISO 660:1996/Amd.1:2003(E) International standard:Animal and vegetable fats and oils-Determination of acid value and acidity.
[91]陶静,王晓春,范艳萍,李铁纯,回瑞华,侯冬岩,罗松光.两种不同产地松籽脂肪酸成分的GC/MS分析.2009,125(5)：46-49
[92]Nogala-Kalucka, M., Korczak, J., Dratwia, M., Lampart-Szczapa, E., Siger, A., Buchowski, M. Changes in Antioxidant Activity and Free Fadical Scavenging Potential of Fosemary Extract and Tocopherols in Isolated Rapeseed Oil Triacylglycerols during Accelerated Tests. Food Chemistry.2005,93:227-235
[93]Frutos, M.J., Hernandez-Herrero, J.A. Effects of Rosemary Extract (Rosmarinus Officinalis) on the Stability of Bread with an Oil, Garlic and Parsley Dressing. LWT.2005, 38:651-655
[94]Cadun, A., Kisla, D., Cakli, S. Marination of Deep-Water Pink Shrimp with Rosemary Extract and the Determination of its Shelf-life. Food Chemistry.2008,109:81-87
[95]Ahn, J.H., Kim, Y.P., Seo, E.M., Choi, Y.K., Kim, H.S. Antioxidant Effect of Natural Plant Extracts on the Microencapsulated High Oleic Sunflower Oil. Journal of Food Engineering.2008,84:327-334
[96]Schwarz, K., Bertelsen, G, Nissen, L.R., Gardner, P.T., Heinonen, M.I., Hopia, A., Tuong, H.B., Lambelet, P., McPhail, D., Skibsted, L.H., Tijburg, L. Investigation of Plant Extracts for the Protection of Processed Foods against Lipid Oxidation. Comparison of Antioxidant Assays Based on Radical Scavenging, Lipid Oxidation and Analysis of the Principal Antioxidant Compounds. European Food Research and Technology.2001,212,319-328
[97]Sebranek, J.G., Sewalt, V.J.H., Robbins, K.L., Houser, T.A. Comparison of a Natural Rosemary Extract and BHA/BHT for Relative Antioxidant Effectiveness in Pork Sausage. Meat Science.2005,69:289-296
[98]Tironi. V.A., Tomas, M.C.. Anon, M.C. Quality Loss during the Frozen Storage of Sea Salmon (Pseudopercis semifasciata).Effect of Rosemary (Rosmarinus officinalis L.) Extract. LWT-Food Science and Technology.2010,43,263-272
[99]Ronald, P., Peter, Z., Arnold, D.M.K., et al. Effects of Dietary Fatty Acids and Carbohydrates on the Ratio of Serum Total to HDL Cholesterol and on Serum Lipids and Apolipoproteins:Ameta-Analysis of 60 Controlled Trials. Am Soc Clin Nutri.2003, 77(5):1146-1155.
[100]Harding, A.H., Day, N.E., Khaw, K.T. Dietary Fat and the Risk of Clinical Type 2 Diabetes:The European Prospective Investigation of Cancer-Norfolk Study. Am J Epidemiol.2004,159,73-82.
[101]Seppanen-Laakso, T., Laakso, I., Hiltunen, R. Analysis of Fatty Acids by Gas Chromatography, and its Relevance to Research on Health and Nutrition. Analytica Chimica Acta,2002,465:39-62
[102]Jean, M.C., Robert, L.W., Estelle, M., et al. Fatty Acid Composition of French Infant Formulas with Emphasis on the Content and Detailed Profile of Trans Tatty Acids. JAOCS, 1996,73(11):1595-1601
[103]Mlakarl, A., Spiteller, G. Previously Unknown Aldehydic Lipid Peroxidatiou Compounds of Arachidouic Acid. Chemistry and Physics of Lipids.1996,79:47-53
[104]Xiao, M., Ou, Z.Q. Research Progress of the Physiological Function and Mechanism of Two Kinds of Fatty Acid (EPA and DHA) in the Fish Oil of Deep Sea. Food Science.2005, 26:522-526
[105]Vasantha Rupasinghe, H.P., Yasmin, A. Inhibition of Oxidation of Aqueous Emulsions ofOmega-3 Fatty Acids and Fish Oil by Phloretin and Phloridzin.Molecules.2010,15：251-25.
[106]李亚明.复方甲硝唑泡腾片的研制与药效学研究.西北农林科技大学硕士论文.2007,1-15
[107]杜小英.刺五加脑灵泡腾片生产工艺和质量标准研究.天津大学硕士论文.2007,11-15
[108]郝利民,王玉,李政.复合电解质维生素泡腾饮片的制备新工艺与质量控制技术研究.食品科学,2006,27(12)：381-384
[109]Yanze, FM., Duru, C. Jacob, M. Process to Manufacture Effervescenttablets:Air Forced Oven Melt Granulation. Pharmazie.2000,55(12):919-924
[110]Yanze, FM. Duru, C. Jacob, M.A. Process to Produce Effervescent Tablet:Fluidized Bed Dryer Melt Granulation. Drug Development and Industrial Pharmacy,2000, 26(11):1167-1176
[111]Lotter, A.P., Devilliers, M.M. Handford, J.S. et al. Identification and Prevention of Insoluble Reaction-Products Forming after Dissolution of Effervescent Multivitamin Tablets. Drug Development and Industrial Pharmacy,1995,21(17):1989-1998.
[112]李晓莉,高钰琪,高文祥.复合茶泡腾饮片的制备及其耐缺氧和抗疲劳作用的研究. 饮料工业,2005,8(1)：16-21
[113]李次力,段善海,赵波.南瓜玉米粉泡腾片固体饮料的研制.应用科技,2001,28(10)：53-55
[114]Petersen, M., Monique, S.J.S. Rosmarinic acid. Phytochemistry,2003,62:121-125
[115]吴建章,郁建平,赵东亮.迷迭香酸的研究进展.天然产物研究与开发.2005,17(3)：383-388
[116]Swarup, V., Ghosh, J., Ghosh, S., et al. Antiviral and Anti-inf Lammatory Effects of Rosmarinic Acid in an Experim Entalmurine Model of Japanese Encephalit is Antimicrob Agents Chemother.2007,51(9):3367-3370
[117]Dubois, M., Bailly, F., Mbemba, G., et al. Reaction of Rosmarinic Acid with Nitriteions in Acidic Conditions:Discovery of Nitro-and-Dinitro Rosmarinic Acids as New Anti-HIV-1 Agents. J Med Chem.2008,51(8):2575-2579
[118]Psotova, J., Svobodova, A., Kolarova, H., et al. Photoprotective Properties of Prunella Vulgaris and Rosmarinic Acid on Human Keratinocytes. Journal of Photochemistry and Photobiology,2006,84:167-174
[119]Shimada, K., Fujikawa, K., Yahara, K., Nakamura, T. Antioxidative Properties of Xanthan on the Autoxidation of Soybean Oil in Cyclodextrin Emulsion. Journal of Agriculture and Food Chemistry.1992,40:945-948
[120]杨志芳.泡腾片.国外药学·合成药、生化药、制剂分册.1985,(4)：234