• 약학회지
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• 제38권1호
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• pp.38-45
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• 1994

An analytical method using capillary electrophoresis (CE) was developed for quantitation of water soluble vitamin contents in various vitamin products. The method includes the optimization of separation of 11 water soluble vitamins changing the micellar concentration and pH of running buffer, applied voltage and sample preparation. Best resolution was obtained with 25 mM phosphate buffer (pH=8.0) containing 50 mM sodium dodecyl sulphate (SDS) as micellar phase. At optimum condition, water soluble vitamins were determined in orange juice and vitamin products such as vitamin C pulvis, vitamin injection, coated multivitamin tablet. The quantitative analysis of water soluble vitamins with CE was suitable for quality control of pharmaceutical products with sound reproducibility.

• 한국식품조리과학회지
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• 제18권5호
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• pp.487-494
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• 2002

This study was conducted to investigate the thermal stability of water-soluble and fat-soluble vitamins dissolved in water and milk by various heat treatments. Vitamin samples were prepared by dissolving them in water and milk at various concentrations, and were heat treated for 30 min at 65$\^{C}$, 15 sec at 85$\^{C}$, 5 sec at 100$\^{C}$, 121$\^{C}$ at 15 min, the levels of residual vitamin were measured by using HPLC. Milk samples were fortified with vitamins before and after UHT treatment. As heating over 100$\^{C}$, riboflavin in water were destructed more than 92% but fortified in milk showed less than 20% destruction, suggesting that riboflavin was protected by milk components. Also retinol heated ever 100$\^{C}$ was more stable in milk than in water. L-Ascorbic acid and cholecalciferol(D$_3$) showed a similar destruction rate in water and in fortified milk. L-ascorbic acid was easily destructed by UHT treatment. Destruction of thiamin and tocopherol was increased in fortified milk. Among tour capsulated water-soluble vitamins, L-ascorbic acid was much more stable compared with powder form. Nicotinic acid and folic acid either in capsule or powder form showed a slight destruction by heat treatment. The results suggested that the fortification of unstable vitamins such as L-ascorbic acid, thiamin, tocopherol and cholecalciferol(D$_3$) should be made in milk after heat treatment.

• 한국식품영양학회지
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• 제33권4호
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• pp.390-398
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• 2020

The purpose of this study was to determine the contents of water-soluble vitamins B₁ (thiamine), B₂ (riboflavin), B₃ (niacin) and B₁₂ (cyanocobalamin) in seafood-based dishes by using the high-performance liquid chromatography with the ultra violet and fluorescence detector. The vitamin B₁, B₂, B₃ and B₁₂ contents were analyzed in 29 seafood-based dishes. The method validation was performed on the method to determine the linearity, accuracy, limits of quantification, limits of detection and precision for vitamin B₁, B₂, B₃ and B₁₂. An excellent linearity range (R²=0.999~1.000) in the calibration curve for the water-soluble vitamins was observed. All analytical methods for the water-soluble vitamins showed the acceptable accuracy (89.4~119.7% recovery) and the precision (0.6~4.8% repeatability and 1.0~4.2% reproducibility). The highest content of vitamin B₁ was 2.646 mg/100 g in the kkongchi-jorim, and the highest contents of vitamin B₂, B₃ and B₁₂ were 0.370 mg/100 g, 10.971 mg/100 g, and 17.193 ㎍/100 g, respectively, in the kkongchi-gui. Our results provide reliable data on the contents of the water-soluble vitamins of seafood-based dishes in Korea.

• Preventive Nutrition and Food Science
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• 제7권1호
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• pp.12-17
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• 2002

Simultaneous determination of nine water-soluble vitamins contained in multi-nutrient tablets was carried out by reversed phase high-performance liquid chromatography (RP-HPLC) equipped with analytical $C_{18}$ column and UV (270 nm) detector. Those standard vitamins were successfully separated within 23 minutes by gradient elution with solvent A (0.5 M potassium phosphate monobasic) and solvent B (0.25 M potassium phosphate monobasic-methanol, 1:1). Calibration curves showed good linealities with correlation coefficients (> 0.92) in tested ranged respectively. The detection limits were considered to be 2.1 ng for ascorbic acids 60 ng for Vit B$_{6}$ 3 ng for p-aminobenzoic acid, 9 ng for niacinamide, 9 ng for thiamin, 5.0 ng for folic acid and 1.5 ng for riboflavin at 0.05 a.u.f.s. Solid phase extraction through Sep-Pak (C$_{18}$ ) cartridge was successfully applied for purification of water soluble vitamins in commercial multi-nutrient tablets.ts.

• Asian-Australasian Journal of Animal Sciences
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• 제19권4호
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• pp.563-567
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• 2006

Two experiments were conducted to compare the effect of various vitamins on performance and digestibility in growing pigs. In experiment 1, a total of 54 pigs ($L{\times}Y{\times}D$, $42.73{\pm}2.40kg$) were assigned to three treatments in a randomized complete block design with three replicates (6 pigs/pen) for 40 days. The three dietary treatments were: 100% fat-soluble vitamins (FSV) and water-soluble vitamins (WSV); 150% FSV and 100% WSV of NRC (1998); and 100% FSV and 150% WSV of NRC (1998). In experiment 2, a total of 180 pigs ($L{\times}Y{\times}D$, $28.20{\pm}3.05 kg$) were assigned to four treatments in a completely randomized design with three replicates for four weeks (15 pigs/pen). The four dietary treatments were, 150% vitamin A and 100% other vitamins, 150% vitamin D and 100% other vitamins, 150% vitamin E and 100% other vitamins, and 150% vitamin K and 100% other vitamins. In experiment 1, there were significant differences in growth performance and digestibility of nutrients among the treatments. The ADG, ADFI and FCR of pigs fed 150% FSV diet were better (p<0.05) than those fed the control diet. However, there were no differences (p>0.05) in ADG, ADFI and FCR between pigs fed the control and 150% WSV diets. Digestibilities of dry matter, gross energy and calcium were improved in 150% FSV treatment group compared with control (p<0.05). However, the improvement was similar when compared with 150% WSV except for Ca. In experiment 2, there were no differences (p>0.05) in ADG, ADFI and FCR and nutrient digestibility between the fat-soluble vitamin treatments when fed at the 150% level. In conclusion, growing pigs were more responsive to additional fat-soluble vitamin supplements over the requirements suggested by NRC (1998) than to water-soluble vitamin supplements as measured by growth performance and digestibility of nutrients.

• 한국식생활문화학회지
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• 제37권1호
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• pp.47-60
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• 2022

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (𝚫E) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B₁, B₂, B₃, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheated-steaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.

• 한국식생활문화학회지
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• 제36권5호
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• pp.502-511
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• 2021

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.

• Journal of Pharmaceutical Investigation
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• 제24권1호
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• pp.25-28
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• 1994

The previous vitamin assays in soft capsules have been performed only with capsule contents. Since some vitamins, however, could migrate into gelatin layer of the soft capsules, each vitamin of multivitamin soft capsules in the market was analyzed simultaneously in both capsule content and gelatin layer. The results showed that migrations of nicotinamide and pyridoxine hydrochloride into gelatin layer were pronounced, while those of other vitamins were negligible.

• 한국식품과학회지
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• 제37권6호
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• pp.1028-1034
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• 2005

시판 비타민 정제 중의 수용성 비타민의 저장 습도 및 온도에 따른 저장안정성을 연구한 결과 개봉을 하지 않은 상태에서는 저장온도에 상관없이 상당히 안정한 것으로 나타났다. 그러나 시판 비타민 정제 중의 vitamin $B_2$ 와 $B_3$를 제외한 대부분의 수용성 비타민 개봉을 한 상태에서는 습도에 매우 민감하여 그 손실 속도가 매우 빨라지는 경향을 나타내었다. 따라서 이러한 결과로 볼 때 tablet형태의 복합 비타민제의 경우 저장 온도보다는 저장 습도에 유의를 하여야 할 것으로 판단되며, 이에 따른 포장 재질 및 방법 등에 대한 사전 검토가 충실히 이루어져야 할 것으로 생각된다. 또한 소비자들에게도 개봉 후 수분에 일정시간 노출이 된 경우에는 유효성분의 변화 또는 분해가 일어날 수 있으므로 개봉 후에도 서늘하고 건조한 곳에서 저장을 해야 된다는 사실을 주지시킬 필요가 있다. 그러나 본 연구에서 사용한 개봉 후 제품은 뚜껑과 실리카 겔이 완전히 제거한 상태에서 수행한 실험이므로 실제적으로 가정에서 뚜껑과 실리카 겔이 존재한 상태에서의 저장 결과와는 같지 않을 것으로 생각되며, 이에 대한 추가적인 연구가 필요할 것으로 판단된다.

• 한국식품위생안전성학회지
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• 제35권4호
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• pp.398-410
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• 2020

본 연구에서는 13종의 밥류, 11종의 면류, 그리고 15종의 소스류에 함유되어 있는 수용성 비타민 B₁ (thiamin), B₂ (riboflavin), 그리고 B₃ (niacin)의 함량을 확인하였다. 실험 결과에 대한 신뢰도를 확인하기 위해 검출한계(LOD)와 정량한계(LOQ)를 확인하였으며, 표준인증물질(SRM 1849a)을 통한 결과의 정확도를 확인하여 우수한 지표를 나타내었다. Thiamin에서 밥류의 경우 잡채밥이 가장 높은 함유량을 확인하였고, 면류의 경우 막국수, 그리고 소스류의 경우 토마토 스파게티소스가 가장 높은 함유량을 확인하였다. Riboflavin은 밥류의 경우 짜장밥, 면류의 경우 비빔국수, 소스류의 경우 강황카레 약간 매운맛에서 가장 높은 함유량을 확인하였다. Niacin에서는 밥류, 면류, 그리고 소스류에서 각각 치킨볶음밥, 잔치국수, 짜장소스에서 가장 높은 함유량을 확인하였다. 한국인 성인 남녀의 수용성 비타민 1일 섭취권장량에 대하여 식품에 함유되어 있는 양을 확인한 결과 강황카레 약간 매운맛에서 가장 높은 riboflavin의 함량이 남자의 경우 217.40%, 여자의 경우 271.75%로 가장 높은 함량을 확인하였다. 본 연구를 통해서 밥류, 면류, 그리고 소스류에 함유된 수용성 비타민에 대한 영양성분 데이터베이스를 구축하고, 1일 섭취권장량에 대한 식품에 함유된 수용성 비타민의 함량 확인을 통해 국민 식생활에 필요한 자료를 제공하고자 한다.