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KMID : 1007520110200030801
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Food Science and Biotechnology
2011 Volume.20 No. 3 p.801 ~ p.807
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Recovery of Arbutin in High Purity from Fruit Peels of Pear (Pyrus pyrifolia Nakai)
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Cho Jeong-Yong
Park Keun-Young
Lee Ki-Hoon
Lee Hyoung-Jae
Lee Sang-Hyun
Cho Jeong-An
Kim Wol-Soo
Shin Soo-Cheol
Park Keun-Hyung
Moon Jae-Hak
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Abstract
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β-Arbutin is one of the most abundant compounds in pear fruit and has been widely used as a whitening agent in cosmetic products. In this study, a simple method for the purification and isolation of arbutin in high purity from the fruit peel of a pear (Pyrus pyrifolia Nakai cv. Chuhwangbae) was developed. The high extraction efficiency of arbutin was accomplished with 80% ethanol under acidic conditions (pH 3.0). In the partition between water and ethyl acetate, almost all of the arbutin (78%) was detected in the water layer. Therefore, arbutin was further purified and isolated from the water layer using Diaion HP- 20 column chromatography and preparative HPLC. The isolated arbutin represented a 60% recovery with a purity exceeding 99%.
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KEYWORD
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pear, Pyrus pyrifolia, fruit peel, arbutin, Diaion HP-20 column chromatograpy
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