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KMID : 1134820220510010064
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 1 p.64 ~ p.70
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Regional Variation of Vitamin B12 Content in Korea Traditional Fermented Soy Foods
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Park Ye-Eun
Gwak Yu-Jeong
Kim Jeong
Guan Yu Sen
Hong Won-Ho
Park Su-Jin
Choi Young-Min
Chun Ji-Yeon
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Abstract
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This study was performed to investigate the variation in the vitamin B12 levels of traditional fermented soy foods (Doenjang, Kochujang, and soy sauce) prepared in the seven provinces of Korea. A total of 21 composite samples (3 food types×7 regions) for vitamin B12 analysis were prepared from the 4 samples collected from each food type and region. To assure the reliability of the analytical data, analytical method validation and quality control were also carried out. Immunoaffinity-HPLC for vitamin B12 analysis showed good accuracy (recovery≥ 93.5%) and precision (coefficient variations≤ 4.1%). The limits of detection and quantification of vitamin B12 analysis were 0.003 μg/100 g and 0.009 μg/100 g, respectively. The vitamin B12 content of traditional fermented soy food varied significantly depending on the type of fermented soy food and the region in which it was prepared (P<0.05). The vitamin B12 content of 21 traditional fermented soy foods was between 0.04∼0.50 μg/100 g for Doenjang, 0.03∼0.15 μg/100 g for Kochujang, and 0.02∼0.80 μg/100 g for soy sauce. It was highest in the A, D, and E provinces for Doenjang, Kochujang, and soy sauce, respectively. Specifically, the soy sauce from the E province showed the highest vitamin B12 content (0.80 μg/100 g) among the 21 samples. The variation in the vitamin B12 levels among fermented samples was relatively wide in A (0.68 μg/100 g) and E (0.71 μg/100 g) provinces compared to the other regions (0.05∼0.10 μg/100 g). This study, based on reliable analytical method validation and quality control performance, showed that the variations in vitamin B12 content of traditional fermented soy food were affected by the food type and region of preparation.
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KEYWORD
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fermented soy food, vitamin B12, regional variation, method validation
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