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This research was designed to find effective antibrowning agents as sulfite substitutes, and to develop an effectivemethod for inhibition of enzymatic browning in food materials. An effective antibrowning agent for the inhibition ofenzymatic browning of Paeoniae radix rubra was found to be citric acid. Effective antibrowning treatment of Paeoniae radixrubra was done through a 40oC hot air-drying after immersion for 30 min at 25oC in a 3% citric acid solution. In this method,the drying time of Paeoniae radix rubra was 6-7 long and the content of its paeoniflorin barely changed. These results showedthe method was effective for the inhibition of enzymatic browning in food materials.