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KMID : 1134820130420121958
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 12 p.1958 ~ p.1965
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β-Carotene and Retinol Contents in Bap, Guk (Tang) and Jjigae of Eat-out Korean Foods
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Kim Jin-Young
Park So-Ra
Shin Jung-Ah
Chun Ji-Yeon
Lee Jun-Soo
Yeon Jee-Young
Lee Woo-Young
Lee Ki-Teak
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Abstract
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This study is conducted to investigate the contents of β-carotene and retinol in bap (e.g. gimbap, bokkeumbap, sushi, deopbap, bibimbap), guk (e.g. sundaeguk, seonjiguk), tang (e.g. galbitang, chueotang), and jjigae (e.g. dongtaejjigae, kimchi jjigae with port) by using saponification extraction and HPLC analysis. The samples were collected from six regions in Korea (Gangwon-do, Gyeonggi-do, Gyeongsang-do, Seoul, Jeonla-do, Chuncheong-do). In bap, the β-carotene contents of kimchi gimbap (234.459～719.180 μg/100 g), bibimbap (200.091～489.867 μg/100 g) and pork deopbap (228.876～778.591 μg/100 g) were higher than that of sushi (0.000～41.234 μg/100 g), and jajangbap (4.833～28.141 μg/100 g). The retinol contents of bap was 0.000～60.418 μg/100 g, among which, omelet rice (13.974～60.418 μg/100 g) showed the highest amount of retinol. Among the analyzed guk (tang) and jjigae, higher contents of β-carotene were observed in chueoutang (346.261～843.947 μg/100 g), kimchi jjigae with pork (178.558～352.604 μg/100 g) and altang (169.443～175.287 μg/100 g). The retinol of guk (tang) and jjigae were not detected to doganitang, gomtang, naejangtang, chueotang and soy sprout haejangguk.
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KEYWORD
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β-carotene, retinol, bap, guk (tang), jjigae
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