文献类型：期刊文献

英文题名：Chemical characterization of the polar antibacterial fraction of the ethanol extract from Rosmarinus officinalis

作者：Zhong, Xiangjian[1];Wang, Xin[1];Zhou, Na[1];Li, Jinjie[1];Liu, Jiachen[1];Yue, Jianyu[1];Hao, Xiaomeng[2];Gan, Maoluo[2];Lin, Pengcheng[3];Shang, Xiaoya[1]

通讯作者：Shang, XY[1];Gan, ML[2]

机构：[1]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100191, Peoples R China;[2]Chinese Acad Med Sci & Peking Union Med Coll, Inst Med Biotechnol, Beijing 100050, Peoples R China;[3]Qinghai Univ Nationalities, Key Lab Qinghai Tibet Plateau Phytochem Qinghai P, Xining 810000, Peoples R China

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100191, Peoples R China;[2]corresponding author), Chinese Acad Med Sci & Peking Union Med Coll, Inst Med Biotechnol, Beijing 100050, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;[114172]北京联合大学应用文理学院;

年份：2021

卷号：344

外文期刊名：FOOD CHEMISTRY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000608399800001)】；

基金：This work was supported by the grants from Key projects of the Beijing Natural Sciences Foundation and Beijing Municipal Education Committee (No. KZ201811417049), the Scientific Research Common Program of Beijing Municipal Commission of Education (Grant No. KM201911417014 and KM202011417014), the Innovation Platform for the Development and Construction of Special Project of Key Laboratory for Tibet Plateau Phytochemistry of Qinghai Province (2019-ZJ-Y19) and Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University (SWHX202005).

语种：英文

外文关键词：Rosmarinus officinalis L.; Antibacterial activity; UPLC-Orbitrap-MS/MS; Isolation and identification

摘要：Rosmarinus officinalis L. has been widely used as a spice to extend the shelf life of foods. Most studies in the literature indicate that its essential oil is its major antibacterial component. In this study, a polar fraction from rosemary exhibited considerably stronger antibacterial activity against Bacillus subtilis than its essential oil. Guided by rapid characterization of the chemical compositions based on UPLC-Orbitrap-MS/MS, further investigation resulted in the isolation and identification of sixteen compounds. Among them, two new and six known compounds were identified in rosemary for the first time. Most isolated compounds exhibited significant antibacterial activities with minimum inhibitory concentration values of 2-128 mu g/mL; however, these activities were weaker than that of the polar fraction. Thus, the polar fraction demonstrated a promising potential to serve as a food additive, as an alternative to the essential oil, because of its stronger antibacterial activity.