ANTIOXIDATIVE CONSTITUENTS OF ROSMARINUS-OFFICINALIS AND SALVIA-OFFICINALIS .1. DETERMINATION OF PHENOLIC DITERPENES WITH ANTIOXIDATIVE ACTIVITY AMONGST TOCOCHROMANOLS USING HPLC

被引：104

作者：

SCHWARZ, K ^{[1
]}

TERNES, W ^{[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/BF01201765

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The strong antioxidative activity of Rosmarinus officinalis and Salvia officinalis is caused by phenolic diterpenes. Extracts of these herbs are used as additives to stabilize fat and fat-containing foodstuffs against oxidation. To determine the concentration of individual phenolic diterpenes in pure extracts and fats an HPLC method with electrochemical detection has been developed.

引用

页码：95 / 98

页数：4

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