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KMID : 1134820130420121949
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 12 p.1949 ~ p.1957
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Determination of β-Carotene and Retinol in Korean Noodles and Bread Products
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Shin Jung-Ah
Chun Ji-Yeon
Lee Jun-Soo
Shin Ki-Yong
Lee Soon-Kyu
Lee Ki-Teak
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Abstract
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The contents of β-carotene and retinol in processed and restaurant foods, such as Korean noodles, mandus, rice cakes and bread products, were quantified by high-performance liquid chromatography (HPLC) with UV/visible and fluorescence detector, respectively. Samples were collected from different local areas (i.e. Gangwon-do, Gyeonggi- do, Gyeongsang-do, Seoul, Jeolla-do, and Chungcheong-do). After homogenization, samples were hydrolyzed by direct alkali saponification; thereafter, fat-soluble components were extracted by a mixture of n-hexane/ethylacetate (85:15, v/v), containing 0.01% butylated hydroxytoluene (BHT). β-carotene and retinol contents in infant formula used as an in-house material for the analytical quality control. Among 14 Korean noodles, high contents of β-carotene were found in Bibim-Guksu (average 442.43 μg/100 g) and Jjolmyeon (average 301.39 μg/100 g). In 4 Korean mandus, the highest contents of β-carotene was determined in Kimchi-mandu (average 197.64 μg/100 g), resulting in 33.3 RE of the converted vitamin A. Among 12 Korean rice cakes, Maeun-Tteokbokki and Modm-Chaltteok contained relatively high content of β-carotene with 205.11 and 41.33 μg/100 g, respectively, while retinol was detected only in Maeun- Tteokbokki (1.65～10.45 μg/100 g). In addition, among 8 bread products, 77.3 RE of pastry, 51.2 RE of buttercream- bread, and 41.4 RE of morning roll were found as the contents of the converted vitamin A.
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KEYWORD
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β-carotene, retinol, retinol equivalent, direct saponification, processed and restaurant foods
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