|
 |
|
한국식품과학회지2012 ; 44(2): 173-178
| Preparation and Characterization of Urushiol Free Fermented Rhus verniciflua Stem Bark (FRVSB) Extracts |
| Urushiol이 제거된 발효옻 추출물의 제조와 특성 |
| Han-Seok Choi*, Soo-Hwan Yeo, Seok-Tae Jeong, Ji-Ho Choi, Hyo-Suk Park1, and Myung-Kon Kim2 |
| Fermentation and Food Processing Division, National Academy of Agricultural Science, RDA
1Department of Agricultural Chemistry, Wonkwang University
2Department of Food Science and Technology, Chonbuk National University |
| 최한석*·여수환·정석태·최지호·박효숙1·김명곤2 |
| 농촌진흥청 국립농업과학원 발효이용과, 1원광대학교 농화학과, 2전북대학교 식품공학과 |
| ABSTRACT |
| The water extract of the fermented Rhus verniciflua stem bark (FRVSB) was prepared by hot water extracting at 100oC for 8 h. The urushiol content of the FRVSB water extract was determined by HPLC. The urushiol was not contained in FRVSB water extract, whereas Rhus verniciflua stem bark (RVSB) water extract contained 3.4 mg%. At the lab scale size, suitable water extraction condition for a total solid, polyphenol and flavonoid from FRVSB was at over 100oC for 6-8 h. The total solid contents was reduced in pilot scale processing system, with 5.7% of the extraction yield. The proximate composition (%) of FRVSB water extract obtained from industrial installation was moisture 4.34, crude fat 1.69, crude protein 10.21, and crude ash 15.80. Gallic acid (1,090.5 mg%) was the most abundant compound in phenolic acids, while fisetin (135.7 mg%) was the predominant flavonoid. The free sugar content was mannitol of 3.48%, glycerol of 0.19%, and glucose of 0.19%. Alanine (244 ppm), serine (231 ppm), and leucine (218 ppm) were predominant amino acids. |
| KEYWORD |
| urushiol, Rhus verniciflua, FRVSB, preparation, physicochemical properties |
|
한국식품과학회지 2012 Apr; 44(2): 173 - 178  |
|
| |
|
|
