Abstract

Abstract: The effects including antiseptic and antibiotic action, antioxidation, medical stomachic and carminative action werestudied, on the basis of giving aroma and flavoring, over one hundred types of edible spice plant developed or undevelopedwere introduced by investigation from all sides. Some personal experiences and suggestions were put forward on thedevelopment of edible spice plants, to provide new resource for essence and spice in food industries.

Key words: Spice plant , Antiseptic and antibiotic , Giving aroma and flavoring , Antioxidation , Development

WANG Ai-Yun, LI Chun-Hua. [J]. FOOD SCIENCE, 2002, 23(8): 300-302.

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