| 摘要 |
<p>A phosphatase inhibitor comprising at least one member selected from the group consisting of spices or plants of the families Myristicaceæ, Rutaceæ, Pedaliaceæ, Myrtaceæ, Apiaceæ, Lamiceæ, Theaceæ, Liliaceæ, Mimosaceæ, Solanaceæ, Fagaceæ, Polygonaceæ, and Geraniaceæ, and extracts thereof; or a phosphatase inhibitor comprising at least one member selected from the group consisting of spices or plants of nutmeg, mace, xanthoxylum fruit, philodendron bank, citrus unshu peel, sesame, clove, allspice, dill, aniseed, rosemary, savory, laurel, oregano, tea, onion peel, peanut endodermis (seed coat) and shell, Cassia obtusifolia, paprika, Quercus salicina, Rumex japonicus, Fagopyrum esculentum shell and Japanese geranium herb, and extracts thereof. A seasoning comprises the above inhibitor and a 5'-ribonucleotide. The use of the inhibitor or the seasoning enables the prevention of deterioration of food taste and the persistence of food flavor.</p> |
