Rosmarinic acid (RosA, molecular formula C18H16O8) has a certain physiological activity, and the highest content is found in a variety of plants, especially in Labiataceae and Elaeagnus. Rosmarinic acid is a water-soluble polyphenolic compound whose main body is a molecule of caffeic acid and a molecule of 3,4-dihydroxy phenyl lactate (ie, Danshensu), whose chemical name is [R€]α- {[3-(3,4-dihydroxy phenyl)-1-oxo-2-Isopropenyl]oxy}- 3,4-dihydroxy phenyl propionic acid, its chemical structural formula is:
1. What’s the chemical properties of rosmarinic acid?
Rosmarinic acid itself is a pure natural antioxidant which has a strong antioxidant activity and the antioxidant activity stronger than Vitamin E, caffeic acid, chlorogenic acid, folic acid, etc. , which helps avoid the destruction of free radical cells, so rosmarinic acid can reduce the risk of cancer and arteriosclerosis. At the same time, rosmarinic acid has strong anti-inflammatory activity, antibacterial, anti-viral, anti-tumor activity, and has the characteristics of inhibiting acute and chronic infection, anti-ultraviolet rays and inhibiting the degradation of elastin, which has made rosmarinic acid the primary of cosmetics additive. At present, rosmarinic acid has an important position in the production of medicines, cosmetics, foods, etc. and is widely used in human daily life.
(1) Physicochemical properties
Rosmarinic acid itself is a water-soluble substance. The content of rosemary is very low, which the color of the rosemary is light yellow to brown powder. The higher content is white powder, which is easy to get moisture and has a special herbal flavor of rosemary. It's melting point is 171 ° C ~ 175 ° C, when it encounters ferric chloride - potassium ferricyanide solution, it immediately shows blue-green.
Rosmarinic acid has good stability, according to the experimental results: in the influence of rosmarinic acid, salt and sucrose have no effect on it; even the two conditions of pH and temperature are overlapping the stability of succinic acid has a small effect, but we can draw a conclusion that storage and use under the conditions of pH<7 and temperature close to normal temperature is the most suitable condition for rosmarinic acid; Because light is a great harm to rosemary acid, we must be far away from the light at the time of contact.
The two metal ions of Ca2+ and Mg2+ are harmful to the stability of rosmarinic acid. The other metal ions have a small influence on rosmarinic acid, so they must be kept away from calcium and magnesium ions when contacted; low concentration of sodium benzoate and potassium sorbate are harmful to the stability of rosmarinic acid. The contact rules must be strictly by the hygienic rules for the use of food additives, and also the provisions for appropriate addition and subtraction; low concentrations of ascorbic acid and reducing agent sodium metabisulfite the rosmarinic acid has a small effect; but the greater influence on rosmarinic acid is the oxidant hydrogen peroxide.
2. Where are the source of rosmarinic acid?
1）Rosmarinic acid in plants
This rosmarinic acid is found in a large number of plants, especially the comfrey and the Labiatae. Several scientists have already researched this subject. Bektas Tepe et al. for Salvia verticillate-ta(L.) subsp.Verticillata rosmarinic acid have a cumulative amount of was studied, the highest can reach(28.7 ± 0.89) μg / mg (dry weight). Midori Natsume et al. conducted experiments on different parts of the perilla leaves at different times. Experiments showed that the perilla leaves yielded the highest in August, reaching (18.2±0.2) mg/g (fresh weight).
2) Rosmarinic acid from cell culture solution
The biological activity of rosmarinic acid is very high, but the plant does not contain a lot of rosmarinic acid and cannot be produced in batches. However, rosmarinic acid is a secondary metabolite of plant tissue cells, so that plant cells can be cultured and rosmarinic acid can be mass-produced by using tissue culture fluid. In 1977, scientists began research on this method. Now, with the development of science and technology, many methods have been found to strengthen the production of rosmarinic acid by plant tissue cells. The amount of sugar in the Lavandula vera MM cell culture solution affects the cell division and the production of rosmarinic acid. It has been proved by experiments that the optimal effect is achieved at 7% sugar content, so that the dry weight of the cell becomes 29.2 g per liter. The production of rosmarinic acid is as high as 507.5 mg/l. In addition to the nutrients contained in the study medium, Pavlov et al. through experiment found that the highest production of rosmarinic acid reached(1870.6 mg per liter) can be achieved at the 30% dissolved oxygen and 300 rpm. Georgiev et al.'s differences in the production of rosmarinic acid in Lavandula veraMM cultured cells by non-living inducing substances. Rosmarinic acid was better under the induction of methyl jasmonate and disulfide inducer. 50μmol/L methyl jasmonate caused the accumulation of rosmarinic acid up to 3348 mg per liter; The effect of disulfide is smaller than that of methyl jasmonate.
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