鼠尾草酸

英文名称：Carnosic Acid

标准：国家标准

CAS：3650-09-7

包装：25kg纸板桶

储藏：阴凉干燥，避光密闭保存

有效期：2年

性质：鼠尾草酸是从植物迷迭香的叶中分离出的一种双萜类化合物，白色或黄白色粉末，易溶于油脂和乙醇、乙酸乙酯、丙酮、氯仿等有机溶剂，不溶于水。鼠尾草酸适用于油溶性成分的抗氧化。在调味酱、宠物食品和饲料中使用，具有抗氧化、延缓衰老作用；强减肥降脂功效作用；治疗心血管病及抗癌作用。

功效：（1）抗菌作用 研究表明，鼠尾草酸对金黄色葡萄球菌、大肠杆菌、枯草芽抱杆菌及汉逊氏酵母菌均有不同程度的抑制作用，可用作食品防腐剂。

（2）抗氧化作用 鼠尾草酸有很好的自由基清除及抗氧化的作用。鼠尾草酸是脂溶性的，可有效抑制油脂的过氧化物形成和多烯脂肪酸的分解，从而延长了油脂的货架期。此外，研究发现鼠尾草酸可有效清除小鼠肝细胞内氧自由基，减少脂质过氧化物的产生，从而稳定细胞膜；鼠尾草酸还能抑制低密度脂蛋白的氧化反应，进而可以有效预防粥样动脉硬化的发生。 

应用：1.可用于油脂及含脂食品、 生物医药、 化工、 化妆品和饲料等方面：鼠尾草酸作为一种脂溶性天然抗氧化剂，在稳定油脂方面，其抗氧化效果远远优于合成类抗氧化剂。阻止或延缓油脂或含油食品的氧化，提高食品的稳定性和延长储存物的存储时间。

2.作为肉类和鱼类的调味剂。

3.可清除氧化自由基，可作为抗衰老的功能食品。

Introduction

Properties: Carnosic acid is a kind of diterpene compound isolated from leaves of rosemary. It is white or yellow-white powder, soluble in oil and organic solvents such as ethanol, ethyl acetate, acetone and chloroform, but insoluble in water.

Functions:Carnosic acid (salvin) is abundant in sage and rosemary leaves. It has antioxidative, anti-carcinogenic, anti-inflammatory, anti-microbial, anti-adipogenic, antiproliferative, antitumorigenic and neuroprotective properties. It is increasingly exploited within food, nutrition health, and cosmetic industries. It is used as the main active antioxidants of food additives in Europe, in products including oils, animal fats, sauces, bakery wares, meat, and fish products etc. to prevent oxidation and prolong their storage time. It is proven to be efficient in the treatment of hyperglycemia. In cosmetic industry, it is used in the hair care and skin care products. Oral health care is another cosmetics-related application of carnosic acid: in vitro studies have shown that it efficiently protected against typical cariogenic microorganisms. It is the important raw material of tooth grinding and gargle agent.

Application

1.  Can be used in fats and lipid-containing foods, biomedicine, chemical industry, cosmetics and feed, etc: as a fat-soluble natural antioxidant, carnosic acid has a much better antioxidant effect than synthetic antioxidants in stabilizing fats and oils.Prevent or delay the oxidation of grease or oily food, improve the stability of food and extend the storage time.

2.  It can be used as flavouring agent for meat and fish.