Inhibition of Enzymatic Browning in Medical Herbs (Crude Drug Materials) by Organic Acid

유기산을 이용한 한약재의 효소적 갈변방지

  • Kang, Kil-Jin (Department of Food Evaluation, Korea Food and Drug Administration) ;
  • Oh, Geum-Soon (Department of Food Evaluation, Korea Food and Drug Administration) ;
  • Go, Yong-Seok (Department of Drug Evaluation, Korea Food and Drug Administration) ;
  • Seo, Il-Won (Kwangju Regional Korea Food and Drug Administration) ;
  • Kim, Yong-Jae (Department of Food Evaluation, Korea Food and Drug Administration) ;
  • Park, Dong-Hee (Kwangju Regional Korea Food and Drug Administration)
  • 강길진 (식품의약품안전청 식품평가부) ;
  • 오금순 (식품의약품안전청 식품평가부) ;
  • 고용석 (식품의약품안전청 의약품평가부) ;
  • 서일원 (광주지방식품의약품안전청) ;
  • 김용재 (식품의약품안전청 식품평가부) ;
  • 박동희 (광주지방식품의약품안전청)
  • Published : 2003.06.01


Inhibition effects of enzymatic browning in medical herbs (Paeoniore radix rubra, Pueraria radix, Araliae cordatae radix) by organic acid were investigated. The inhibition effects were in the order of citric acid>ascorbic acid>isoascorbic acid>acetic acid in 1% compound, with no significant difference observed between 1% citric acid and 1% sodium metabisulfite. Results revealed that citric acid was the most effective sulfite substitute agent for the inhibition of enzymatic browning of medical herbs.


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