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KMID : 1134820200490080822
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 8 p.822 ~ p.828
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Comparison of Extraction Methods for the Determination of Vitamin B1 and B3 in Foods
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Yoon Ji-Min
Kim Na-Eun
Jeon Ah-Yeong
Kwon Ji-Hyun
Lee Sang-Hoon
Choi Young-Min
Lee Jun-Soo
Kim Young-Hwa
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Abstract
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This study compared eight extraction methods, including enzyme-assisted extraction, for the simultaneous determination of vitamin B1 and B3 in various foodstuffs using high-performance liquid chromatography (HPLC). Ultrasound and enzyme-assisted extraction revealed higher contents of vitamin B1 in beef brisket and red bean than other extraction methods. The accuracy and precision of ultrasound and enzyme-assisted extraction-HPLC analysis were good with high recovery and low relative standard deviation, which meet the acceptable guidelines by AOAC. In addition, the vitamin B1 and B3 contents in various food groups were analyzed using ultrasound and enzyme-assisted extraction-HPLC analysis. The ultrasound and enzyme-assisted extraction showed significantly higher vitamin B1 contents in several food matrices (red bean, brown rice, bolar blade, brisket, and top round of beef). On the other hand, the enzyme treatment did not affect the vitamin B1 and B3 contents in vegetables and fruits. Therefore, enzyme-assisted extraction would be effective for evaluating the vitamin B1 content in high-protein and starchy foods.
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KEYWORD
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water soluble vitamins, HPLC, extraction method, food matrix
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