Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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Abstract

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.

한약재의 효소적 갈변방지를 위하여 기존의 방법(연탄건조, 유황훈증, 아황산염류 처리 등의 건조가공법)을 대체하여 한약재의 안전성을 확보할 수 있는 새로운 갈변방지 기술의 개발이 필요하였다. 먼저 유기산 및 그 유도체를 대상(구연산 외 12종)으로 한약재의 갈변방지 효과를 실험한 결과, 1% 수준에서 구연산, 아스코르빈산, 이소아스코르빈산, 초산 순으로 효과가 있었다. 그 중에서도 구연산과 아황산염 ($Na_2S_2O_5$)에 대하여 독활, 갈근, 작약을 대상으로 비교 실험했을 때, 구연산은 아황산염 ($Na_2S_2O_5$)과 유사한 갈변방지 효과를 보였다. 앞으로 한약재의 갈변방지를 위하여 구연산의 사용은 기존의 방법을 대체할 수 있는 새로운 기술로 기대된다.

Keywords

References

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