Determination of vitamin B and B contents in Korean domestic foods using high performance liquid chromatography
Korean Journal of Food Preservation, ISSN: 2287-7428, Vol: 30, Issue: 1, Page: 98-108
2023
- 1Citations
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Metrics Details
- Citations1
- Citation Indexes1
Article Description
The purpose of this study was to determine the vitamin B and B contents in 135 Korean domestic foods using high performance liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and in-house control (grain, whole wheat and flour mixture) were used for quality control/assurance. As a result, vitamin B was only detected in 54 of the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods tested, the vitamin B content was highest in ramen powder (28.218 mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In contrast, vitamin B was detected in 108 of the 135 foods, ranging from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken heart (0.077 mg/100 g). The results of this study will be used as a nutritional database for the update of the Korean food composition table and will hence contribute to improving public health.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85151037070&origin=inward; http://dx.doi.org/10.11002/kjfp.2023.30.1.98; http://www.ekosfop.or.kr/archive/view_article?doi=10.11002/kjfp.2023.30.1.98; https://dx.doi.org/10.11002/kjfp.2023.30.1.98; https://www.ekosfop.or.kr/archive/view_article?pid=kjfp-30-1-98
The Korean Society of Food Preservation
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