摘要
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.
作者
陈艳
蒋星月
杨琼
罗莎杰
谢晓芳
彭成
CHEN Yan;JIANG Xingyue;YANG Qiong;LUO Shajie;XIE Xiaofang;PENG Cheng(School of Public Health,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China;State Key Laboratory of Traditional Chinese Medicine Resources in Southwest China,Chengdu 611137,China;College of Medical Technology,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第22期318-325,共8页
Food and Fermentation Industries
基金
国家自然科学基金重大项目(81891012)
国家自然科学基金项目(U19A2010)
四川省中医药科技产业创新团队(2022C001)
四川省自然科学基金(2022NSFSC0577)。
关键词
迷迭香酸
生产
生物活性
开发应用
rosmarinic acid
production
bioactivity
development and application