In:
Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 30, No. 1 ( 2023-02), p. 98-108
Abstract:
The purpose of this study was to determine the vitamin B1 and
B3 contents in 135 Korean domestic foods using high performance liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and
in-house control (grain, whole wheat and flour mixture) were used for quality control/assurance. As a result, vitamin B1 was only detected in 54 of
the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods tested, the vitamin B1 content was highest in ramen powder (28.218
mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In contrast, vitamin B3 was detected in 108 of the 135 foods, ranging
from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B3 content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken
heart (0.077 mg/100 g). The results of this study will be used as a nutritional database for the update of the Korean food composition table and will hence
contribute to improving public health.
Type of Medium:
Online Resource
ISSN:
1738-7248
,
2287-7428
Uniform Title:
고성능 액체크로마토그래피를 이용한 국내 식품자원의 비타민 B1과 B3 함량
분석
DOI:
10.11002/kjfp.2023.30.1.98
Language:
English
Publisher:
The Korean Society of Food Preservation
Publication Date:
2023
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