Rosmarinic acid is water soluble substance, low content of rosemary source is light yellow to brown powder, high content is white powder;

Easy moisture absorption;

With rosemary special herbal smell;

Melting point: 171℃~ 175℃, in the case of ferric chloride - potassium ferricyanide solution appears blue-green

Stability: Rosmarinic acid has good stability. Table salt and sucrose had no effect on the stability of rosmarinic acid. pH and temperature had little effect on the stability of rosmarinic acid. The results showed that rosmarinic acid was more suitable for preservation under acidic and low temperature conditions.

The effect of light on rosmarinic acid is great, so it should be used as far as possible away from light. Ca2+ and Mg2+ have great influence on the stability of rosmarinic acid, but other metal ions have little influence on rosmarinic acid.

Contact with calcium and magnesium should be avoided when using rosmarinic acid. Low concentrations of sodium benzoate and potassium sorbate have little effect on the stability of rosmarinic acid, and should be used in accordance with the hygienic standards of food additives. Ascorbic acid had a certain effect on rosmarinic acid, but low concentration had a small effect.

The oxidizing agent hydrogen peroxide had great effect on rosmarinic acid. The reducing agent sodium metabisulfite had little effect on rosmarinic acid.

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