ANTIOXIDATIVE CONSTITUENTS OF ROSMARINUS-OFFICINALIS AND SALVIA-OFFICINALIS .3. STABILITY OF PHENOLIC DITERPENES OF ROSEMARY EXTRACTS UNDER THERMAL-STRESS AS REQUIRED FOR TECHNOLOGICAL PROCESSES

被引：95

作者：

SCHWARZ, K ^{[1
]}

TERNES, W ^{[1
]}

SCHMAUDERER, E ^{[1
]}

机构：

[1] UNIV HANNOVER,INST FOOD SCI,WUNSTORFER STR 14,W-3000 HANNOVER 91,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 195卷 / 02期

关键词：

D O I：

10.1007/BF01201767

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The concentration of phenolic diterpenes in commercially available extracts of Rosmarinus officinalis (rosemary) determined by HPLC with electrochemical detection ranged from 2.8 to 22.5%. Antioxidant activity of extracts under simultaneous storage and thermal stress depended directly on the concentration of phenolic diterpenes. Differences in rates of degradation of individual phenolic diterpenes at different temperatures wre obtained.

引用

页码：104 / 107

页数：4

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