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KMID : 0380620200520040317
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 4 p.317 ~ p.324
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Analysis and verification of vitamin B12 in animal foods for update of national standard food composition table
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Jeong Yon-Na
Park Su-Jin
Lee Sang-Hoon
Choi Young-Min
Choi Kap-Seong
Chun Ji-Yeon
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Abstract
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In order to create the national food nutrient database, a total of 41 animal foods (ham, seafood, edible insects and eggs) were analyzed for their vitamin B12 content and the applied immunoaffinity-HPLC was verified. Ham vitamin B12 contents were 0.30-0.65 μg/100 g. Seafood showed relatively high vitamin B12 level, where the values of fermented clam were the highest (26.80 μg/100 g) followed by fermented pollack roe. Vitamin B12 was not detected in silkworm pupae and beetles, while relatively high levels were found in the two-spotted cricket imago (6.70 μg/100 g). Chicken and quail egg yolk had roughly 100- and 30-times higher vitamin B12 levels as compared to their egg white. Vitamin B12 contents in quail and chicken eggs were significantly enhanced by boiling (p<0.05). Results based on accuracy (97-102% recovery) and precision (<5% RSD) indicate that this study provides reliable vitamin B12 information on animal foods consumed in Korea.
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KEYWORD
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vitamin B12, national standard food composition table, animal food
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