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KMID : 1134820200490040335
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 4 p.335 ~ p.343
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Analysis of Water-Soluble Vitamins Contents in Commercial Seasonings and Sauces
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Jeon Ah-Yeong
Kim Young-Hwa
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Abstract
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This study aimed to examine the content of water-soluble vitamins B1 (thiamin), B2 (riboflavin), B3 (niacin), and B12 (cyanocobalamin) of commercially available seasonings and sauces. Eleven seasonings and nineteen sauces were analyzed using high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detectors. The applied analytical methods were verified. The infant formula was used as quality control sample and analyzed with each run for all methods and all samples. All analytical methods for water-soluble vitamins showed good accuracy (91.8∼110.4% recoveries) and precision (<5% relative standard deviations), which met the requirements of official method validation guidelines. In the analyzed seasonings, the highest content of vitamin B1 was 0.439 mg/100 g in cooking vinegar, and those of vitamins B2 and B3 were 0.317 mg/100 g and 12.213 mg/100 g, respectively, in anchovy and kelp-soup base. The highest content of vitamin B12 was 1.060 μg/100 g in seafood-soup stock powder. In the analyzed sauces, the highest content of vitamin B1, 4.832 mg/100 g, was in curry sauce with mango and banana. The highest content of vitamin B2 was 0.457 mg/100 g in spicy stir fry sauce, and jjamppong sundubu-jjigae sauce had the highest content of vitamin B3, 13.115 mg/100 g. The content of vitamin B12 was the highest in bibim sauce, 0.350 μg/100 g. These results provide reliable data on the water-soluble vitamins B1, B2, B3, and B12 content of commercially available seasonings and sauces in Korea.
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KEYWORD
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water soluble vitamins, HPLC, commercial seasoning, commercial sauce
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