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Water-soluble Vitamin Content in Dishes Containing Meat and Seafood

육류 및 수산물을 이용한 조리식품에 함유된 수용성 비타민 함량

  • Jin, Minguen (Department of Food Science and Biotechnology, Kyungsung University) ;
  • Kim, Byung Hee (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Min-Hee (Department of Research & Development, Fore Front TEST) ;
  • Yoon, Sung Won (Institute for Biomaterials, Korea University) ;
  • Kim, Younghwa (Department of Food Science and Biotechnology, Kyungsung University)
  • 진민근 (경성대학교 식품생명공학과) ;
  • 김병희 (숙명여자대학교 식품영양학과) ;
  • 김민희 (한국첨단시험연구원) ;
  • 윤성원 (고려대학교 생물신소재연구소) ;
  • 김영화 (경성대학교 식품생명공학과)
  • Received : 2021.10.01
  • Accepted : 2021.10.27
  • Published : 2021.10.30

Abstract

In this study, the content of water-soluble vitamins such as vitamin B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B12 (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detection. All analyses were performed under strict quality control of vitamins B1, B2, B3, B5, B6, B7, B12, and C. The highest content of vitamin B1 was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitamin B2 (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B3 (21.676 mg/100 g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B5. Vitamin B6 was not detected in most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not present at all in meat dishes. The highest content of vitamin B7 was 6.506 ㎍/100 g in saeu-jeon and kkomak-muchim showed the highest content (21.132 ㎍/100 g) of vitamin B12. The highest content of vitamin C was in yangnyeom myeongran-jeot (84.508 mg/100 g). In addition, the analysis methods of each water-soluble vitamin were verified. These results showed that seafood-based ingredients in several dishes could be a good source of water-soluble vitamins.

Keywords

Acknowledgement

이 논문은 2020년도 식품의약품안전처의 연구개발비(20162식생안087)로 수행되었고, 부산광역시 및 (재)부산인재평생교육진흥원의 BB21플러스 사업으로 지원된 연구이며 이에 감사드립니다.

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