Identification of Ethanol Extract from Perilla frutescens Leaves and Its Effects on Lipid Oxidation of Chinese Bacon

This paper aimed to establish the theoretical basis for the further development and utilization of Perilla frutescens resources through the identification of its ethanol extract and its application in the production and processing of Chinese bacon. Perilla frutescens leaves ethanol extract obtained by microwave-assisted extraction were purified by macroporous resins and preparative chromatography. Qualitative and quantitative analysis of the ethanol extract from Perilla frutescens leaves were carried out using HPLC-Q-TOF and HPLC-MS/MS. In addition,the effects of the addition of Perilla frutescens leaves ethanol extract with different concentrations on the lipid oxidation during the production process of Chinese bacon were studied. Results showed that thirteen compounds were identified in the ethanol extract from Perilla frutescens leaves,including rosmarinic acid(74.94 μg/mg),scutellarin(50.08 μg/mg),and apigenin-6,8-two-C-glucoside(41.08 μg/mg). The malondialdehyde(MDA)and peroxidation value(POV)of the Chinese bacon samples treated with Perilla frutescens leaves ethanol extract both kept increasing during the whole experimental period,and they were significantly lower than those of the control group(P<0.05).Meanwhile,the higher the concentration of extracts applied,the greater the inhibition degree of lipid oxidation. All these results indicated that the Perilla frutescens leaves ethanol extract effectively inhibited the lipid oxidation of Chinese bacon.