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

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)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.3, 2003 , pp. 532-535 More about this Journal
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.
Keywords
enzymatic brown; sulfites; citric acid; medical herbs;
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