摘要
迷迭香是地中海料理中常用的香料,不仅能够使食物具有特殊香气,还具有抗菌、消炎、抗衰老等生物活性。近些年,迷迭香较高的抑菌和抗氧化性能逐渐受到人们的关注,并作为天然的抗氧化剂和抑菌剂应用在食品中。从迷迭香的化学成分、提取物的制备方法、在食品中的应用3个方面进行论述,以期提高我国消费者对迷迭香的认识,为迷迭香及其提取物的开发应用提供参考。
Rosemary is a common spice in the Mediterranean cuisine, it not only makes food have special aroma but also has antibacterial, anti-inflammatory and anti-aging and other biological activities. Recently, people have gradually paid attention to rosemary because of its higher antibacterial and antioxidant properties, and rosemary is used in food as natural antioxidant and antibacterial agent. Summarize the existing research on rosemary, including the chemical components, the preparation method of rosemary extracts, and the application in food, in order to improve the cognition of rosemary for Chinese consumers, which has provided a reference for the development and application of rosemary and its extracts.
出处
《中国调味品》
北大核心
2017年第12期178-180,共3页
China Condiment
关键词
迷迭香
化学成分
抗氧化性能
rosemary
chemical components
antioxidant properties
