Research Progress in Preparation, Antioxidant and Antibacterial Activities of Rosemary Extract
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摘要: 迷迭香是重要的经济作物，其提取物中含有酚酸类、黄酮类、萜类等多种生物活性物质，具有抗氧化、抑菌等重要的生理功能，因此可作为天然抗氧化剂、天然抑菌剂应用于生产中。本文综述了迷迭香提取物目前采用的提取、纯化方法，提高提取物稳定性所应用的微胶囊技术、纳米颗粒载体技术和复合涂膜技术。重点讨论了迷迭香提取物的抗氧化、抑菌活性，以及在肉类制品、蔬菜水果、油脂、饮料等加工过程中的具体应用。最后对迷迭香提取物的不足和后续研究进行了讨论与展望，为迷迭香提取物的进一步推广应用提供参考。Abstract: Rosemary is an important economic crop. Its extract contains phenolic acids, flavonoids, terpenes and other biologically active substances. It also has antioxidant and antibacterial functions, so it can be used as a natural antioxidant and bacteriostatic agent in production. In this paper, extraction and purification methods of rosemary, microcapsule technology, nanoparticle carrier technology and composite coating are reviewed, in order to improve the stability of the extract. The antioxidant and antibacterial activities of rosemary extract and its application in meat products, vegetables, fruits, oils and beverages are discussed. Finally, application deficiencies and potential for future research and promotion of rosemary extract are discussed.
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Key words:
- rosemary /
- stability /
- antioxidation activity /
- antibacterial activity /
- application
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表 1 迷迭香提取物的抗氧化作用
Table 1. Antioxidant effect of rosemary extract
产品种类 添加对象 添加量 作用效果 参考文献 牡丹籽油 迷迭香提取物 0.02%、0.04%、0.06%（w/w） 0.04%添加量的迷迭香提取物抗氧化效果比较接近0.02%TBHQ，0.06%添加量时牡丹籽油的过氧化值增长速率最慢，添加0.02%迷迭香提取物能使牡丹籽油货架期从48 d延长至122.67 d [61] 核桃油 迷迭香提取物 200、400、
690 mg/kg迷迭香提取物的抗氧化作用较强，当添加量为200、400 mg/kg时，核桃油的氧化诱导时间相对空白油样分别增加了1.47、2.78 h；复配天然抗氧化剂最佳配方为迷迭香提取物添加量690 mg/kg、维生素E添加量880 mg/kg和茶多酚添加量340 mg/kg，氧化诱导时间为8.82 h，常温20 ℃条件下核桃油的理论货架期相比于空白组延长5.6倍。 [62] 紫苏籽油 迷迭香提取物 0.08%（w/w） 0.08%迷迭香提取物作为在紫苏籽油抗氧化保护的最佳添加量，同2,6-二叔丁基对甲苯酚、丁基羟基茴香醚、2-叔丁基对苯二酚相对比，迷迭香提取物为仅次于2-叔丁基对苯二酚的紫苏籽油高效天然抗氧化剂 [63] 鱼肝油 迷迭香提取物 10、20、50、100、200、
500 μg/mL添加终浓度为10、20、50、100、200、500 μg/mL的迷迭香提取物能够有效抑制鱼肝油在模拟胃消化过程中发生的氧化，提取物对模拟胃消化鱼肝油氧化的抑制作用随其添加浓度的升高而增强，呈良好的剂量效应关系；添加终浓度为500 μg/mL的迷迭香提取物可使丙二醛含量下降60.16% [64] 椰子油 鼠尾草酸 0.02%（w/w） 鼠尾草酸对椰子油热加工过程中游离脂肪酸、酸价、茴香胺值和总氧化值的抑制作用与TBHQ差异不显著，而对椰子油热加工过程中过氧化值的抑制作用略优于TBHQ [65] 人造肉 迷迭香提取物 0.4%（w/w） 当迷迭香提取物添加量0.4%,茶多酚添加量0.03%，维C添加量0.02%,柠檬酸0.02%时复配出的天然抗氧化剂性能最为优异，其抗氧化性能比TBHQ略好 [66] 核桃油、葡萄籽油 迷迭香提取物 0.11、
0.15 g/kg经优化后的天然抗氧化剂复合配方在核桃油中的组成为茶多酚棕榈酸酯0.40 g/kg、抗坏血酸棕榈酸酯0.02 g/kg、迷迭香提取物0.15 g/kg；在葡萄籽油中的组成为茶多酚棕榈酸酯0.39 g/kg、抗坏血酸棕榈酸酯0.04 g/kg、迷迭香提取物0.11 g/kg [67] 中式培根 迷迭香提取物 0.3%（w/w） 研究迷迭香提取物（RE）与其环糊精钾金属有机骨架包结物（RE-K-CDMOF）在中式培根中的应用发现，与添加RE各组相比，添加RE-K-CD-MOF各组表现出更好的稳定性和抑制脂质氧化效果；与添加0.3%RE相比，添加0.3%RE-K-CD-MOF时，加工结束时中式培根的过氧化值降低了17.8%，丙二醛含量降低了17.2% [68] 草鱼 迷迭香提取物 0.2%（V/V） 使用鱼肌原纤维蛋白、壳聚糖溶液与迷迭香提取物对冷藏草鱼鱼片进行复合涂膜，能够有效抑制鱼片脂质氧化 [69] 
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表 3 迷迭香提取物的保鲜作用
Table 3. Preservation effect of rosemary extract
产品种类 添加对象 添加量 作用效果 参考文献 鸡肉 迷迭香精油 2%（w/w） 当在聚乳酸/壳聚糖涂层中添加2%迷迭香精油时，水蒸气透过率最低，样品丙二醛（MDA）和颜色在14 d内保持稳定 [76] 猪肉 迷迭香提取物 0.02 g/mL 迷迭香提取物/海藻酸钠复合涂膜能够减缓pH、细菌总数和挥发性盐基氮的升高，冷却猪肉保质期由3 d提高到9 d [77] 柑橘 迷迭香提取物 200 mg/L 迷迭香提取物/海藻酸钠涂膜的失重率、呼吸作用强度、可溶性固形物、可滴定酸和还原糖的指标均优于海藻酸钠涂膜组和对照组 [78] 青虾 迷迭香提取物 0.09%（w/w） 采用最优复配天然保鲜剂涂膜处理的青虾在4 ℃条件下贮藏3 d后，青虾的TVB-N值为（11.22±0.81） mg/100 g，符合一级鲜度（≤15 mg/100 g）标准 [79] 奶酪 迷迭香精油 0.4 μL/mL 将迷迭香精油以最低抑菌浓度0.4 μL/mL添加至奶酪中，与对照组相比添加迷迭香精油的样品李斯特菌计数较低 [80] 面包 迷迭香精油 125 μL/L 对比薰衣草精油和薄荷精油，迷迭香精油对面包中的金黄色葡萄球菌抑菌效果最佳 [81]
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