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Extracts and pharmacological effects of rosemary

Rosmarinus officinalis L. Rosemary for the labiform family aromatic type of small shrub, alias Tansy, sea dew

Method for extraction of effective components of rosemary

Rosemary contains carnosic acid, carnol, rosmarinic acid, rosmarinic acid, rosemary essential oil and other biological active ingredients, it is divided into fat soluble and water-soluble 2 kinds, the main active ingredient of antioxidants is carnosic acid, the main active ingredient of antioxidants and preservatives is rosmarinic acid, at the same time, The main monoterpenoids that have been isolated and identified in rosemary are camphor, bornyl acetate, bornol, laurene,Linyl alcohol, eucalyptol, caryophyllene oxide, etc., these compounds are present in rosemary essential oil, rosemary essential oil is also an important component of rosemary’s effective ingredients.

Rosemary essential oil extraction method

The volatile substance extracted from Rosemary leaves is rosemary essential oil (Rosemary essential oil), which is a colorless to light yellow volatile liquid, with antioxidant, anti-inflammatory, antifungal effects, can remove active oxygen free radicals, and has the effect of liver protection, gallbladder, tumor inhibition. It has good effects in promoting blood circulation, anti-rheumatism, ulcerative colitis, atherosclerosis and cancer prevention. Rosemary essential oil was extracted by microwave-assisted steam distillation. The oil was soaked for 1 h at a solid-liquid ratio of 1∶10, and then extracted for 3 h at a power of 500 W and a temperature of 80 ℃. The method was simple and rapid. At the same time, the essential oil of rosemary was extracted by distillation extraction method. The dried leaves of rosemary were crushed over 120 mesh and extracted at the ratio of solid to liquid 1:8 for 2 h. The yield of rosemary essential oil was 4.184%.

Pharmacological effects of rosemary essential oil

1. Inhibition of plant pathogens
As a new generation of plant pest control agents, plant essential oil is safer, greener and more environmentally friendly than chemical pesticides, attracting the attention of researchers. It was found that the essential oil of rosemary had significant antibacterial effect on 8 kinds of plant pathogens, such as rot, wilt and anthrax, which were common in fruits and vegetables such as pear tree, citrus and watermelon. When the mass concentration of rosemary essential oil increases, the antibacterial effect is enhanced. When the mass concentration reaches 1 ml/L, it can inhibit the growth of most bacteria, and thus show high antibacterial activity. However, there are few researches on the control mechanism, action path, dosage form development and field control test effect of rosemary essential oil, which can be further developed.
2. Antioxidant properties
Rosemary essential oil extracted by steam distillation was diluted to 40% and compared with antioxidant vitamin C (0.5mmol /L). It was found that the DPPH free radical scavenging effect of rosemary essential oil was better, and the volume of DPPH free radical semi-scavenging rate was 4.52 mL and 3.43 mL, respectively. Rosemary essential oil contains unsaturated double bonds and phenolic acids, which are highly reductive.
With the increase of the concentration of rosemary essential oil, the antioxidant activity increased
. The acrylamide produced during heat treatment of dried beef barb will affect human health. It was found that rosemary essential oil can reduce the content of acrylamide through competitive inhibition, removal of carbonyl oxide and direct reaction, and there is a significant concentration correlation between the concentration of essential oil and the inhibition effect. This method not only improves the quality of dried beef, but also expands Rosemary in the field of food processing.

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