Condiments such as welsh onion, garlic, ginger, black pepper, red pepper, japanese pepper, mustard, horse radish, monosodium glutamate and sugar were ground by a homogenizer, and 0.0´, 10, 5%, and 105?ol of each of the ground condiments were put into 0.2,,o a-amylase solution for storage at the temperature of 15C.
a-amylase activity then was measured by the WohIgemuth method at 48-hour interval, and the following results were obtained.
1). Among the condiments, black pepper and -sugar checked the a-amylase activity most, about 80% in comparison with control.
2) Welsh onion, garlic, mustard, and ginger checked the a-amylase activity, about 50016 in comparison with control, irrespective of the time stored.
3) The low concentration of red pepper, horse radish, japanese pepper and monosodium glutamate checked the a-amylase activity about 50%, while the high one did below 75% in comparison with control.´
To conclude: all the condiments used in the experiment checked a-amylase activity.
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