ANTIOXIDATIVE CONSTITUENTS OF ROSMARINUS-OFFICINALIS AND SALVIA-OFFICINALIS .2. ISOLATION OF CARNOSIC ACID AND FORMATION OF OTHER PHENOLIC DITERPENES

被引：179

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/BF01201766

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The phenolic diterpene carnosic acid appears to be the main substance for general oxidation leading to artifacts with gamma- or delta-lactone structure in extracts of Rosmarinus officinalis and Salvia officinalis. Until now it was only possible to prepare carnosic acid by hydrogenolysis of carnosol. A semipreparative HPLC method has been developed isolating carnosic acid among other phenolic diterpenes. The separated substances were identified by C-13-nuclear magnetic resonance (NMR), H-1-NMR, mass and IR spetroscopy. Conversion of carnosic acid and carnosol to other phenolic diterpenes was investigated by HPLC.

引用

页码：99 / 103

页数：5

共 5 条

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