Antioxidative constituents of Rosmarinus oiffcinalis and Salvia officinalis .4. Determination of carnosic acid in different foodstuffs

被引：28

作者：

Ternes, W ^{[1
]}

Schwarz, K ^{[1
]}

机构：

[1] UNIV HANNOVER,INST FOOD SCI,D-30453 HANNOVER,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1995年 / 201卷 / 06期

关键词：

D O I：

10.1007/BF01201582

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The determination of carnosic acid in different foodstuffs is reported. The recovery efficiencies for carnosic acid ranged from 68.1% to 96.2% depending on the food matrices. Highest recoveries were found in mayonnaise and egg yolk. After acidification of milk, phenolic diterpenes were found almost exclusively in the casein fraction obtaining the lowest recovery rate. Although carnosic acid is considered to be unstable, particularly in solvents, considerable amounts were present following the ripening period of raw sausage. In lyophilized chicken meat carnosic acid degrades slowly and decreases storage-dependent degradation of alpha- and gamma-tocopherol.

引用

页码：548 / 550

页数：3