• 한국식품영양학회지
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• 제19권3호
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• pp.267-270
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• 2006

한국에서 옻나무(Rhus verniciflua)는 전통적으로 약용식물로 오랫동안 사용되어 왔다. 민간요법으로 위장병 치료를 목적으로 옻나무껍질을 닭과 함께 넣어 끊여서 백숙형태로 옻닭으로 식용하였다. 그러나 일부 사람에게서 피부발진이 발생하는 극심한 알러지 반응을 일으키는 나무로 인식되어 왔다. 알러지 발생을 유발시키는 우루시올은 옻나무의 수지상 옻칠 액의 주성분이다. 이 성분의 화학적 구조는 카테친의 기본구조에 알킬기인 불포화지방산(C$_{15}_{\sim}_{17}$)이 곁사슬로 붙어 있다. 곁사슬의 불포화지방산 성분은 칠기의 고분자화 및 경화과정에 중요한 역할을 하며, 옻칠공예품의 색상 및 품질에 커다란 영향을 미친다. 한국에서 생산되는 원주산 옻칠액의 우루시올성분은 역상 컬럼을 사용하여 고속 액체 크로마토그라피 (HPLC)법으로 정제하여 ESI(-), FAB(+) 질량분석기(MS)로 분석한 결과 분자량 340인 Hetadecatetetraenyl catechol 이었다.

• 한국식품영양학회지
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• 제25권3호
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• pp.430-435
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• 2012

본 연구에서는 지역별 옻나무 껍질의 총 폴리테놀 함량, 플라보노이드 함량, 항산화능과 우루시올 함량을 측정하고, 옻나무 피를 첨가한 옻닭 국물의 관능검사를 실시하였다. 원주산 옻나무 껍질의 total polyphenol, flavonoids, DPPH free radical 소거능, ABTS radical scavenging activity 등이 함양산 및 중국산에 비해 높은 수치를 나타내었다. Urushiol 함량은 함양산이 $4.59{\pm}0.04$ ppm으로 가장 높은 함량을 나타내었지만, 중국산 옻나무 껍질에서는 검출되지 않았다. 옻나무 껍질을 첨가한 옻닭 국물의 관능검사에서는 원주산을 첨가한 옻닭국물의 선호도가 가장 높은 것으로 나타났다.

• Journal of Animal Science and Technology
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• 제64권2호
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• pp.380-395
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• 2022

This study investigated the utilization of detoxified Rhus verniciflua (RV) extract as a natural antioxidant to extend the shelf life of chicken breast meat during storage. Pre-heating at (35℃, 100℃, 120℃, and 140℃) was conducted on heartwood of RV prior to extraction to improve its antioxidant activity and remove the allergenic compound urushiol. The antioxidant activity was the highest when RV pre-heated at 120℃ with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity observed at 62.29 EC₅₀ ㎍/mL and 12.11 IC₅₀ mg/mL, respectively. Pre-heating also significantly increased the total phenolic content (TPC), with the highest improvement was seen at 120℃, 100℃, and 140℃ respectively, wherein 35℃ shared no difference with the raw RV (RRV). Urushiol content was vanished following pre-heating at 120℃ and 140℃. With respect to these result, pre-heating treatment at 120℃ was applied before the extraction of the heartwood of RV. Prepared breast meat sample was dipped into distilled water as a negative control, 0.02% butylated hydroxytoluene (BHT) as positive control, and a solution containing detoxified RV extract (0.10%, 0.25%, 0.50%, 1.00%) at 4℃ for 60 min. Treatment group with 0.50% and 1.00% addition increased the redness and yellowness value on day 6 and day 3 of storage respectively (p < 0.05). The pH value of breast meat was also increased in treatment of 0.50% and 1.00% on day 0, but subsequently lower until end of storge day compared to control negative (p < 0.05). Furthermore, 0.50% treatment exhibited a higher antioxidant activity, stronger inhibition of the microbial growth evaluated by total viable count and maintaining a lower total volatile basic nitrogen among treatments (p < 0.05), unless for BHT and 1.00% treatment groups (p > 0.05). It indicates a similar efficacy of detoxified RV extract with that of positive control treated with BHT. The results of this study suggested that dipping chicken breast meat into a solution containing 0.50% of previously pre-heated RV heartwood at 120℃ could be a promising natural antioxidant for extending the shelf life, and at the same time improve its quality during storage.