국가표준식품성분표 개정을 위한 국내산 돈육의 부위별 비타민 B12 함량 분석
Analysis of vitamin B12 in fresh cuts of Korean pork for update of national standard food composition table
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초록
This study was performed to update the National Standard Food Composition Table (NSFCT) published by Korea Rural Development Administration, especially focusing on vitamin B12 for Korean pork. Total 7 primal and 22 retail fresh cuts of Korean pork were analyzed for vitamin B12 and the applied immunoaffinity-HPLC was validated. Vitamin B12 assay by immunoaffinity-HPLC obtained recoveries over 95% and coefficient variations of precision below about 10%, which met the limits required for validation acceptance. Limits of detection and quantification of immunoaffinity-HPLC were 0.01 and 0.03 μg/100 g, respectively. Quality control chart showed that analysis performance was excellent during the entire of study. Vitamin B12 contents of pork cuts significantly varied depending the types of primal and its retail cuts (p<0.05). Belly, Boston butt, rib cuts showed relatively high vitamin B12 contents compared to other primal cuts. Vitamin B12 content of pork retail cuts were also significantly different within the same primal cuts (p<0.05). Among 22 retail cuts, the highest vitamin B12 was observed in Tosisal in belly primal part (0.98 μg/100 g) while both Aldeungsimsal in loin and Hongdukkaesal in hide leg were the lowest by 0.33 μg/100 g. This study provides reliable vitamin B12 data for the Korean pork fresh cuts through standard sampling, method validation and analytical quality control, which would be used for update of Korean NSFCT.
Abstract
This study was performed to update the National Standard Food Composition Table (NSFCT) published by Korea Rural Development Administration, especially focusing on vitamin B12 for Korean pork. Total 7 primal and 22 retail fresh cuts of Korean pork were analyzed for vitamin B12 and the applied immunoaffinity-HPLC was validated. Vitamin B12 assay by immunoaffinity-HPLC obtained recoveries over 95% and coefficient variations of precision below about 10%, which met the limits required for validation acceptance. Limits of detection and quantification of immunoaffinity-HPLC were 0.01 and 0.03 μg/100 g, respectively. Quality control chart showed that analysis performance was excellent during the entire of study. Vitamin B12 contents of pork cuts significantly varied depending the types of primal and its retail cuts (p<0.05). Belly, Boston butt, rib cuts showed relatively high vitamin B12 contents compared to other primal cuts. Vitamin B12 content of pork retail cuts were also significantly different within the same primal cuts (p<0.05). Among 22 retail cuts, the highest vitamin B12 was observed in Tosisal in belly primal part (0.98 μg/100 g) while both Aldeungsimsal in loin and Hongdukkaesal in hide leg were the lowest by 0.33 μg/100 g. This study provides reliable vitamin B12 data for the Korean pork fresh cuts through standard sampling, method validation and analytical quality control, which would be used for update of Korean NSFCT.
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