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KMID : 1134820230520040363
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 4 p.363 ~ p.369
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Pantothenic Acid and Pyridoxine Contents Differ in Cuts of Pork
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Jeon Jin-Soo
Jang Young-Hyeon
Choung Myoung-Gun
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Abstract
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Limited information is available on the contents of pantothenic acid and pyridoxine for each cut of pork. This study applied HPLC to determine the contents of pantothenic acid and pyridoxine in 22 cuts of pork distributed in Korea. Pantothenic acid was obtained in the range 0.520∼1.436 mg/100 g, and the mean content was determined to be 0.981±0.307 mg/100 g. The pyridoxine content ranged between 0.018∼0.042 mg/100 g, with mean content at 0.034±0.006 mg/100 g. Statistically, the highest contents of pantothenic acid (1.125±0.254 mg/100 g) and pyridoxine (0.039±0.005 mg/100 g) were obtained in ‘Doganisal’. We believe our results will provide a suitable database to help improve people’s health.
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KEYWORD
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pork, pantothenic acid, pyridoxine, HPLC
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