|
KMID : 1134820220510070688
|
|
Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 7 p.688 ~ p.696
|
|
|
Evaluation of the Thiamine, Riboflavin, and Niacin Contents in Fermented Soybean Processed Foods in Various Korean Provinces
|
|
Jang Young-Hyeon
Jeon Jin-Soo
Lee Sang-Hoon
Choi Yong-Min
Choung Myoung-Gun
|
|
|
Abstract
|
|
|
|
Soybean is an important part of the Korean diet, and has been used as an ingredients in various dishes. However, there is limited information available on water-soluble vitamin B in fermented soybean foods, such as soybean paste, soy sauce, and red pepper paste. Therefore, this study performed quantitative analyses using high performance liquid chromatography (HPLC) to evaluate the thiamine, riboflavin, and niacin contents in Korean traditional soybean fermented foods. Also, it verified the HPLC analysis method through the review of linearity, sensitivity, selectivity, accuracy, and precision parameters. Afterward, distribution characteristics were evaluated by conducting principal component analysis (PCA) and box-and-whisker plots. As a result, the thiamine content in soybean paste, soy sauce, and red pepper paste was 1.837∼7.438, 0.124∼3.836, and 2.797∼5.785 mg/kg, respectively. The riboflavin content of soybean paste was 1.439∼2.118 mg/kg, soy sauce was 0.864∼1.400 mg/kg, and red pepper paste was 2.300∼3.314 mg/kg. The niacin content was in the range of 3.929∼11.479 mg/kg for soybean paste, 5.350∼12.360 mg/kg for soy sauce, and 16.088∼31.259 mg/kg for red pepper paste. When PCA was performed, it was confirmed that the content could be divided into groups according to the type of traditional soybean fermented foods. The box-and-whisker plot result proved that in the case of soybean paste, the variation in the content of thiamine among the districts was large compared to those of soy sauce and red pepper paste. The results of this study will be used to provide a database for preparing the 10th edition of the Korean Food Composition Table.
|
|
|
KEYWORD
|
|
|
ermented soybean food, vitamin B, thiamine, riboflavin, niacin
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|