摘要：

Rosemary is known to exhibit antioxidative activity; the phenolic diterpene carnosic acid is mainly responsible for these antioxidant effects in rosemary and rosemary extracts. A modified HPLC method for determination of carnosic acid in rosemary extract was established. Analysis was accomplished under isocratic conditions using electrochemical detection. Effect of dietary rosemary extract on bioavailability of carnosic acid in eggs was evaluated. Leghorn laying hens were fed diets prepared without addition (3 hens) or with addition of 0.28% (4 hens) or 0.57% (8 hens) of rosemary extract. Results showed that the concn. of carnosic acid increased in egg yolk during the first 12 days of the feeding period. Subsequently, the concn. of carnosic acid in egg yolk stagnated. After the feeding period, carnosic acid concn. in egg yolk decreased. Results showed that carnosic acid is bioavailable in egg yolk but not in egg white.

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