다소비 식품에 대한 비타민 D 함량 분석
Analysis of vitamin D content of frequently-consumed foods
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In the present study, the vitamin D content of frequently-consumed Korean foods were evaluated to update the National Standard Food Composition Table (NSFCT) that is published by the Korean Rural Development Administration. Total 181 types of frequently-consumed foods including cereals, beans, vegetables, meat and, fish products, drinks, condiments, and mushrooms were analyzed by liquid chromatography-mass spectrometry. The standard materials, BCR-122 and SRM 3235, exhibited recovery rates of 98.40% and 104.17%, respectively. All the analyses were performed under the control line based on the quality control chart for vitamin D2 and D3. Among the analysis of 181 species, vitamin D was detected only in 16 species including mushrooms (Vit D2), eggs and fish products (Vit D3). The vitamin D2 content of mushroom ranged from 0 to 147.96 μg/100 g, with naturally dried Sparassis crispa exhibiting the highest vitamin D2 content. In mushroom of Sparassis crispa, Lentinula edoles, Pleurotus eryngii, and Agaricus bisporus the natural drying showed the superior to vitamin D content compared to those of device drying. However, raw mushrooms except for Auricularia auricula-judae did not contain vitamin D2. The vitamin D3 content of eggs and fish products ranged from 0 to 8.90 μg/100 g (solids part in canned salmon). However, vitamin D was not detected in a majority of the frequently-consumed foods under analysis, such as cereals, beans, vegetables, nut and seeds, ginseng, fruits and seaweed, most fish products and animal foods.
Abstract
In the present study, the vitamin D content of frequently-consumed Korean foods were evaluated to update the National Standard Food Composition Table (NSFCT) that is published by the Korean Rural Development Administration. Total 181 types of frequently-consumed foods including cereals, beans, vegetables, meat and, fish products, drinks, condiments, and mushrooms were analyzed by liquid chromatography-mass spectrometry. The standard materials, BCR-122 and SRM 3235, exhibited recovery rates of 98.40% and 104.17%, respectively. All the analyses were performed under the control line based on the quality control chart for vitamin D2 and D3. Among the analysis of 181 species, vitamin D was detected only in 16 species including mushrooms (Vit D2), eggs and fish products (Vit D3). The vitamin D2 content of mushroom ranged from 0 to 147.96 μg/100 g, with naturally dried Sparassis crispa exhibiting the highest vitamin D2 content. In mushroom of Sparassis crispa, Lentinula edoles, Pleurotus eryngii, and Agaricus bisporus the natural drying showed the superior to vitamin D content compared to those of device drying. However, raw mushrooms except for Auricularia auricula-judae did not contain vitamin D2. The vitamin D3 content of eggs and fish products ranged from 0 to 8.90 μg/100 g (solids part in canned salmon). However, vitamin D was not detected in a majority of the frequently-consumed foods under analysis, such as cereals, beans, vegetables, nut and seeds, ginseng, fruits and seaweed, most fish products and animal foods.
참고문헌 (20)
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