迷迭香酸的生物活性及其在食品领域的应用研究进展

Bioactivity of rosmarinic acid and its application in food industry:A review

迷迭香酸是咖啡酸和3,4-二羟基苯基乳酸缩合而成的多酚羟基化合物,主要来源于唇形科和紫草科植物。目前迷迭香酸生产途径有水酶法、超临界流体萃取、超声波辅助提取、植物愈伤组织培养、微生物发酵等,其中微生物发酵方式产量高,具有规模化生产的潜力。迷迭香酸具有抗氧化、抗癌、抗代谢性疾病和神经保护等生物活性,在食品领域通常被用作功能性食品原料、食品保鲜剂、食品添加剂及调味剂。该文综述了迷迭香酸的生产途径、生物活性及其在食品领域的应用,以期为迷迭香酸资源的开发利用提供参考依据。

Rosmarinic acid is a polyphenolic hydroxyl compound formed by the condensation of caffeic acid and 3,4-dihydroxyphenyllactic acid,mainly from the Lamiaceae and Boraginaceae plants.At present,the production methods of rosmarinic acid include the water enzymatic method,supercritical fluid extraction,ultrasonic-assisted extraction,plant callus culture,and microbial fermentation.Among them,the microbial fermentation method has a high yield and the potential for large-scale production.Rosmarinic acid has biological activities such as anti-oxidation,anti-cancer,anti-metabolic disease,and neuroprotection.In the food field,it is usually used as a functional food raw material,food preservative,food additive and flavoring agent.Herein,the production routes,bioactivities,and application of rosmarinic acid in the food field were deeply discussed,which could provide a reference for the development and utilization of rosmarinic acid resources.