Treatment of Smilax china L. Root Extract for Improvement of Storage Stability of Mang-gae Rice Cake

To examine the levels of preservatives that occur naturally in food, wild plants used as commercial teas, rice cakes, or spices were studied according to the method of the Korean Food Code and analyzed with a gas chromatograph and HPLC. The levels of the natural preservatives (sodium dehydroacetate, sorbic acid, benzoic acid, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, isopropyl p-hydroxybenzoate, propyl p-hydroxybenzoate, isobutyl p-hydroxybenzoate, butyl p-hydroxybenzoate, and propionic acid) in 21 cases were investigated against 15 kinds of wild plants. Six of 15 kinds of wild plants, such as pine needles, bamboo leaf, kudzu leaf, ramie leaf, mugwort, and nut pine leaf, were confirmed to have had sorbic acid, benzoic acid, and propionic acid. 8.201-21.839 mg/kg of benzoic acid was detected in the bamboo leaf, ramie leaf, pine needles, mugwort, kudzu leaf, and nut pine leaf. The sorbic acid contents of the bamboo leaf and the kudzu leaf were 5.630-24.995 mg/kg, respectively. The propionic acid content of the ramie leaf was 61.324-62.726 mg/kg. Nine kinds of wild plants, such as the Korean berchimia leaf, taro leaf, sasa borealis, lotus leaf, kuansh, chrysanthemum zawadskii, oak tree leaf, Chinese pepper leaf, and persimmon leaf, were not detected at the levels of the natural preservatives. Key words：natural preservatives, wild plants, sorbic acid, benzoic acid, propionic acid

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Study of the mechanisms underlying increased glucose absorption inSmilax chinaL. leaf extract-treated HepG2 cells

Kang

Kim

et al. 2014

J Nutr Health

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Treatment of Smilax china L. Root Extract for Improvement of Storage Stability of Mang-gae Rice Cake

Cited by 4 publications

References 9 publications

Effect of cold atmospheric pressure plasma-activated water on the microbial safety of Korean rice cake

Effect of cold atmospheric pressure plasma-activated water on the microbial safety of Korean rice cake

A study of the levels of natural preservatives in wild plants

Study of the mechanisms underlying increased glucose absorption inSmilax chinaL. leaf extract-treated HepG2 cells

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