Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Preparation and Characterization of Urushiol Free Fermented Rhus verniciflua Stem Bark (FRVSB) Extracts

Urushiol이 제거된 발효옻 추출물의 제조와 특성

  • Choi, Han-Seok (Fermentation and Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Yeo, Soo-Hwan (Fermentation and Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Jeong, Seok-Tae (Fermentation and Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Ji-Ho (Fermentation and Food Processing Division, National Academy of Agricultural Science, RDA) ;
  • Park, Hyo-Suk (Department of Agricultural Chemistry, Wonkwang University) ;
  • Kim, Myung-Kon (Department of Food Science and Technology, Chonbuk National University)
  • 최한석 (농촌진흥청 국립농업과학원 발효이용과) ;
  • 여수환 (농촌진흥청 국립농업과학원 발효이용과) ;
  • 정석태 (농촌진흥청 국립농업과학원 발효이용과) ;
  • 최지호 (농촌진흥청 국립농업과학원 발효이용과) ;
  • 박효숙 (원광대학교 농화학과) ;
  • 김명곤 (전북대학교 식품공학과)
  • Received : 2011.11.14
  • Accepted : 2012.01.26
  • Published : 2012.04.30
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Abstract

The water extract of the fermented $Rhus$ $verniciflua$ stem bark (FRVSB) was prepared by hot water extracting at $100^{\circ}C$ 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 $100^{\circ}C$ 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.

본 연구에서는 옻의 식품사용을 위해서 urushiol의 제거된 추출물을 제조하고 이의 특징을 살펴보았다. 생옻은 물추출에서 3.4mg%의 urushiol이 용출되는 반면 발효옻에서는 용출되지 않았다. 발효옻의 물추출조건은 고형분, 폴리페놀, 플라보노이드 함량이 고려되었으며, $100^{\circ}C$에서 6-8시간 추출하는 것이 적정하였다. 발효옻 추출물의 pilot scale 생산에서 추출수율은 5.7%이었다. 추출물은 수분 4.34%, 조지방 1.69%, 조단백질 10.21%, 조회분 15.80%의 일반성분으로 이루어져 있었으며, 3종류의 phenolic acid와 4종류의 flavonoid가 검출되었다. Phenolic acid중에서는 gallic acid(1,090.5 mg%)가 가장 많이 함유되어 있었으며, flavonoid중에서는 fisetin(135.7 mg%)의 함량이 가장 높았다. 발효옻 추출물에 존재하는 유리당은 mannitol 3.48%, glycerol 0.19%, glucose 0.19%이었으며, 3,034 ppm의 유리아미노산을 함유하고 있었다. Alanine(244 ppm), serine(231 ppm), leucine(218 ppm)이 주요 유리 아미노산 이었으며, 필수아미노산의 함량은 31.9%이었고 ${\gamma}$-aminobutyric acid 함량은 122 ppm이었다.

Keywords

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