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KMID : 1134820230520070708
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 7 p.708 ~ p.715
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Determination of the Pantothenic Acid and Pyridoxine Contents in Seasoning Products
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Shin Yu-Bin
Choung Myoung-Gun
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Abstract
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Seasoning is an ingredient used to enhance the taste of food, and it is one of the most commonly used ingredients in cooking. On the other hand, there has been limited research on the contents of pantothenic acid and pyridoxine in seasonings. Therefore, this study measured the contents of pantothenic acid and pyridoxine in 56 types of seasonings using HPLC/DAD and HPLC/FLD methods. The pantothenic acid and pyridoxine contents in seasonings were 0.0000∼15.326 mg/100 g and 0.0000∼0.385 mg/100 g, respectively. For spices, the pantothenic acid and pyridoxine contents were 0.000∼15.326 mg/100 g and 0.000∼0.385 mg/100 g, respectively. Fermented soybean products contained 0.000∼11.497 mg/100 g and 0.000∼0.173 mg/100 g pantothenic acid and pyridoxine, respectively. For sauces, the pantothenic acid and pyridoxine contents were 0.000∼0.880 mg/100 g and 0.000∼0.057 mg/100 g, respectively. Pantothenic acid was not detected in oils, but the pyridoxine contents were 0.000∼0.015 mg/100 g. Among the seasonings reviewed, the pantothenic acid (15.326±0.052 mg/100 g) and pyridoxine (0.385±0.004 mg/100 g) contents were particularly high in Sichuan powder. These results are expected to help improve dietary habits and promote public health.
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KEYWORD
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food analysis, seasoning, HPLC, pantothenic acid, pyridoxine
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