고성능 액체크로마토그래피를 이용한 국내 식품자원의 비타민 B1과 B3 함량 분석
Determination of vitamin B1 and B3 contents in Korean domestic foods using high performance liquid chromatography
0
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
The purpose of this study was to determine the vitamin B1 and B3 contents in 135 Korean domestic foods using high performance liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and in-house control (grain, whole wheat and flour mixture) were used for quality control/assurance. As a result, vitamin B1 was only detected in 54 of the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods tested, the vitamin B1 content was highest in ramen powder (28.218 mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In contrast, vitamin B3 was detected in 108 of the 135 foods, ranging from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B3 content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken heart (0.077 mg/100 g). The results of this study will be used as a nutritional database for the update of the Korean food composition table and will hence contribute to improving public health.
Abstract
The purpose of this study was to determine the vitamin B1 and B3 contents in 135 Korean domestic foods using high performance liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and in-house control (grain, whole wheat and flour mixture) were used for quality control/assurance. As a result, vitamin B1 was only detected in 54 of the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods tested, the vitamin B1 content was highest in ramen powder (28.218 mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In contrast, vitamin B3 was detected in 108 of the 135 foods, ranging from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B3 content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken heart (0.077 mg/100 g). The results of this study will be used as a nutritional database for the update of the Korean food composition table and will hence contribute to improving public health.
참고문헌 (14)
- 부창국, "음료류와 제과류의 수용성 비타민 B1, B2, B3 및 B7 함량 검토", 한국식품영양과학회지, 50(6), pp.551~561 (2021), 한국식품영양과학회
- 조진주, "국내 식품 중 구이, 찜, 볶음, 조림에 존재하는 수용성 비타민 B1, B2 그리고 B3 함량 조사", 한국식품위생안전성학회지, 34(5), pp.454~462 (2019), 한국식품위생안전성학회[DOI]
- 조진주, "밥, 면, 소스류에 존재하는 수용성 비타민 B 1 , B 2 그리고 B 3 함량 검토", 한국식품위생안전성학회지, 35(4), pp.398~410 (2020), 한국식품위생안전성학회[DOI]
- Dwivedi BK, "Chemistry of thiamin degradation on food products and model systems. Review", J Agric Food Chem, 21, pp.54~60 (1973)
- 허정윤, "수용성비타민과 지용성비타민의 가열에 대한 안정성", 한국식품조리과학회지, 18(5), pp.487~494 (2002), 한국식품조리과학회
- 전진수, "국내 육성 신품종 현미 및 백미에 함유된 수용성 비타민 티아민, 리보플라빈 및 니아신 함량", 한국식품영양과학회지, 49(9), pp.961~968 (2020), 한국식품영양과학회
- 김다솜, "국내 식품 중 밥류와 국(탕) 및 찌개류의 수용성 바이타민 B 1, B 2, 그리고 B 3 함량 검토", 한국식품과학회지, 50(4), pp.362~370 (2018), 한국식품과학회[DOI]
- 김기쁨, "우리나라 명절 및 제사음식에 함유된 수용성 비타민 B1, B2 및 B3의 함량 분석", 한국식품영양과학회지, 46(8), pp.944~951 (2017), 한국식품영양과학회
- 김정열, "베르니케 뇌병증과 연관된 티아민(비타민 B1) 부족시신경병증 1예", 대한안과학회지, 54(12), pp.1954~1959 (2013), 대한안과학회
- Kim Y, "Food sources of thiamin, riboflavin, and niacin based on food composition table and national annual food supply data in food balance sheet", Korean J Nutr, 34, pp.809~820 (2001)
- 임성희, "식품 영양 연구, 정책, 산업의 기반이 되는 국가표준식품성분표의 활용", 한국식품영양학회지, 26(4), pp.886~894 (2013), 한국식품영양학회[DOI]
- "General analytical method: Codes 8.2.2.2.2. vitamin B1, 8.2.2.2.5. niacin"[URL]
- RDA, "Guidelines for Developing Korean Food Composition Table", Database. 3rd ed, 2022
- 윤성란, "사과, 복숭아, 딸기 품종에 따른 비타민 B1, B2 및나이아신 함량 비교", 한국응용과학기술학회지, 36(4), pp.1119~1127 (2019), 한국응용과학기술학회