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KMID : 0881720190340050454
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Journal of Food Hygiene and Safety
2019 Volume.34 No. 5 p.454 ~ p.462
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Investigation of Water-soluble Vitamin (B1, B2, and B3) Contents in Various Roasted, Steamed, Stir-fried, and Braised Foods Produced in Korea
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Cho Jin-Ju
Hong Seong-Jun
Boo Chang-Guk
Jeong Yu-Ri
Jeong Chang-Hyun
Shin Eui-Cheol
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Abstract
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A conventional Korean meal typically includes various roasted, steamed, stir-fried, and braised foods. For this study, we investigated the contents of water soluble vitamins, B1 (thiamin), B2 (riboflavin) and B3 (niacin) in various roasted, steamed, stir-fried, and braised foods. Method validation for analytical data in this study showed a high linearity (r2>0.999), and the limit of detection and quantification were 0.001?0.067 and 0.002?0.203 μg/mL, respectively. For accuracy and precision, analytical values using standard reference materials were in the certified ranges. Roasted foods contained 0.039?1.057 mg/100 g of thiamin, 0.058?0.686 mg/100 g of riboflavin and 0.021-21.772 mg/100 g of niacin. Steamed foods contained 0.049?1.066 mg/100 g of thiamin, 0.025?0.548 mg/100 g of riboflavin and 0.134-21.509 mg/100 g of niacin. Stir-fried foods contained 0.114?0.388 mg/100 g of thiamin, 0.014?1.258 mg/100 g of riboflavin and 0.015-2.319 mg/100 g of niacin. Braised foods contained 0.112?1.656 mg/100 g of thiamin, 0.024-0.298 mg/100 g of riboflavin and 0.322-2.157 mg/100 g of niacin. The data on water-soluble vitamins in this study can be used for a nutritional database of conventional Korean meals.
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KEYWORD
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Thiamin, Riboflavin, Niacin, Korean foods, Nutrient database
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