Preparation of Water-dispersed Rosemary Antioxidant and Its Evaluation of Antioxidant Effect in Minced Pork

A high performance liquid chromatography(HPLC)method was developed for simultaneous determination of five components(carnosic acid,carnosic acid,rosmarinic acid,oleanolic acid and ursolic acid)in rosemary extracts. The antioxidant conditions of water-dispersed rosemary were optimized and added to minced pork to determine its antioxidant effect. Results showed that,the optimal preparation conditions of water-dispersed rosemary antioxidants were as follows:The ratio of polyglycerol fatty acid ester and tween 80 was 1:5 (m/m),the ratio of oil-water phase was 4:6 (m/m),and the emulsification revolutions were 2800 r/min,the particle size of the antioxidant prepared under there condition was 318.83 nm. Compared to the unadded group,adding 0.03% water-dispersed rosemary antioxidant in minced pork could significantly(P<0.05)slow down the decline of L^* and a^*,inhibit the increasing of the total number of bacterial colonies,delay oxidation and spoilage,and the shelf life of minced pork could be extended by 4 d.