Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
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Vitamin B5 and B6 Contents in Fresh Materials and after Parboiling Treatment in Harvested Vegetables

채소류의 수확 후 원재료 및 데침 처리에 의한 비타민 B5 및 B6 함량 변화

  • Kim, Gi-Ppeum (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Ahn, Kyung-Geun (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Kim, Gyeong-Ha (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Hwang, Young-Sun (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Kang, In-Kyu (Department of Horticultural Science, Kyungpook National University) ;
  • Choi, Youngmin (Functional Food and Nutrition Division, National Academy of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Haeng-Ran (Functional Food and Nutrition Division, National Academy of Agricultural Sciences, Rural Development Administration) ;
  • Choung, Myoung-Gun (Department of Herbal Medicine Resource, Kangwon National University)
  • 김기쁨 (강원대학교 생약자원개발학과) ;
  • 안경근 (강원대학교 생약자원개발학과) ;
  • 김경하 (강원대학교 생약자원개발학과) ;
  • 황영선 (강원대학교 생약자원개발학과) ;
  • 강인규 (경북대학교 원예과학과) ;
  • 최용민 (농업과학원 농식품자원부 기능성식품과) ;
  • 김행란 (농업과학원 농식품자원부 기능성식품과) ;
  • 정명근 (강원대학교 생약자원개발학과)
  • Received : 2015.04.19
  • Accepted : 2015.08.14
  • Published : 2016.02.29
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Abstract

This study was aimed to determine the changes in vitamin $B_5$ and $B_6$ contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin $B_5$ and $B_6$ analysis method were validated using high-performance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin $B_5$ and $B_6$. The Z-score for vitamin $B_6$ in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin $B_5$ and $B_6$ contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin $B_5$ and $B_6$ ranged from 0.000 to 2.462 and from 0.000 to $0.127mg{\cdot}100g^{-1}$, respectively. The highest contents of vitamin $B_5$ and $B_6$ were $2.462mg{\cdot}100g^{-1}$ in fresh fatsia shoots (stem vegetables), and $0.127mg{\cdot}100g^{-1}$ in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin $B_5$ and $B_6$ contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin $B_5$ in parboiled fatsia shoots and vitamin $B_6$ in parboiled yellow potato and spinach beet were decreased 20- and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans.

국내 다소비 채소류 39종에 대해 원재료 및 데침 조리 시 함유된 수용성 비타민 $B_5$ 및 $B_6$의 함량변화를 자외부 흡광 검출기(HPLC/DAD) 및 형광검출기(HPLC/FLD)로 분리 검출하였다. 각 성분의 분석법을 밸리데이션하여 신뢰도 높은 분석법임을 확인한 후 조제분유를 이용하여 내부 분석품질을 관리하였고, 비타민 $B_6$의 경우에는 국제 정도 관리를 통하여 정밀한 분석 수행능력을 평가 받았다. 검증된 분석법으로 채소류 39종의 원재료 및 데침 조리 시 비타민 $B_5$ 및 $B_6$ 함량 변화를 분석한 결과, 비타민 $B_5$의 경우 근채류에서는 마늘, 엽채류에서는 포항초, 경채류는 두릅, 과채류의 숙과용 호박이 각각의 분류에서 가장 높은 함량을 나타내었으며, 그 중 경채류인 두릅($2.462mg{\cdot}100g^{-1}$)이 가장 높은 함량을 나타내었다. 비타민 $B_6$의 경우에는 근채류에서 마늘, 엽채류에서는 근대, 경채류는 마늘쫑, 과채류의 적색토마토가 각각의 분류에서 가장 높은 함량을 나타내었고, 그 중 엽채류의 근대($0.127mg{\cdot}100g^{-1}$)가 가장 높은 함량으로 평가되었다. 대부분의 채소류에서 데침 처리 시 원재료에 비해 $B_5$ 및 $B_6$의 함량이 감소하거나 검출되지 않는 양상을 나타내었으며, 특히 비타민 $B_5$는 두릅, 비타민 $B_6$는 노란감자 및 근대에서 각각 약 20배 및 4배 대폭 감소하는 경향을 나타내었다. 이 결과는 채소작물의 이용 및 가공, 국민 식생활 정보 및 학교 조리 급식 등 영양적 부분과 국민 건강을 위한 중요한 기초자료로 이용될 수 있을 것이다.

Keywords

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