Hui Yao
Abstract
The antioxidant ability of RosA applied in meat products was studied.Added the purified RosA to the ham,compared with sodium erythorbate to investigate its antioxidant effect.The result indicated that RosA with 0.01 % addition had the best effect of antioxidation.Sodium erythorbate had synergetic effect on antioxidant effect of rosmarinic acid.
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The antioxidant ability of RosA applied in meat products was studied.Added the purified RosA to the ham,compared with sodium erythorbate to investigate its antioxidant effect.The result indicated that RosA with 0.01 % addition had the best effect of antioxidation.Sodium erythorbate had synergetic effect on antioxidant effect of rosmarinic acid.
Key concepts: Rosmarinic acid, Antioxidant, Chemistry, Food science, Biochemistry