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KMID : 0370219640080030069
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Yakhak Hoeji
1964 Volume.8 No. 3 p.69 ~ p.73
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Studies on the Antifungal Activity of Capsaicine for ’’Ganjang’’ Soy Sauce
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심길순/Sim KS
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Abstract
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Cayenne pepper used traditionally as hot seasoning and for antifungal agent in ’’Ganjang’’ soy sauce in Korea. However the correlation between its component and antifungal activity has been unknown. Capsaicine is known as hot component of cayenne pepper. Antifungal activity of capsaicine in ’’Ganjang’’ soy sauce was studied and the results are as follows: 1) In ’’Ganjang’’ soy sauce, antifungal activity of capsaicine were strong in same degree with butyl-p-hydroxybenzoate. 2) Antifungal activity of capsaicine were intensified by the addition of sodium chloride. 3) The antifungal activity of capsaicine was increased by lower pH (pH 5.5~4.5) of ’’Ganjang’’ soy sauce.
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