Study on enzymatic-associated extraction of rosmarinic acid from perilla

Perilla Frutescens,widely spread in China,contained many kinds of bio-active substances.One of these substances was rosmarinic acid,which had very strong antioxidant ability.The extraction of rosmarinic acid from Perilla by enzymatic extraction process was studied.The study was focused on the influence of enzyme,the mass ration of material to liquor,extracting temperature,reaction time,grind degree and pH.We optimized the extraction factors with L9(34) orthogonal experimental design,and quantitative analysis with HPLC.The results showed that the optimal extracting technological conditions were as follows: enzyme 20U for 1g Perilla,the mass ration of material to liquor 1 ∶40(w/v),extracting temperature 50℃ and reaction time 5min.Under this condition,the extracting rate of rosmarinic acid reached to 0.625%.The extraction rate of rosmarinic acid by this method was higher than that by hot water soaking of 26.26%.The new extracting technique was simple,obtained the highest yield rate of rosmarinic acid,fitted in industrialized production and good for environmental conservation.