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KMID : 0665420210360050502
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Korean Journal of Food Culture
2021 Volume.36 No. 5 p.502 ~ p.511
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Water-soluble Vitamin Content in Dishes Containing Meat and Seafood
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Jin Min-Guen
Kim Byung-Hee
Kim Min-Hee
Yoon Sung-Won
Kim Young-Hwa
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Abstract
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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 andseafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet andfluorescence detection. All analyses were performed under strict quality control of vitamins B1, B2, B3, B5, B6, B7, B12, andC. The highest content of vitamin B1 was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitaminB2 (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B3 (21.676 mg/100g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B5. Vitamin B6 was not detectedin most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not presentat all in meat dishes. The highest content of vitamin B7 was 6.506 μg/100 g in saeu-jeon and kkomak-muchim showed thehighest content (21.132 μg/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 thatseafood-based ingredients in several dishes could be a good source of water-soluble vitamins.
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KEYWORD
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Water-soluble vitamins, meat, seafood, method validations
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