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KMID : 0380620120440020173
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 2 p.173 ~ p.178
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Preparation and Characterization of Urushiol Free Fermented Rhus verniciflua Stem Bark (FRVSB) Extracts
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Choi Han-Seok
Yeo Soo-Hwan
Jeong Seok-Tae
Choi Ji-Ho
Park Hyo-Suk
Kim Myung-Gon
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Abstract
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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.
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KEYWORD
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urushiol, Rhus verniciflua, FRVSB, preparation, physicochemical properties
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