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Analysis of Vitamin E in Some Commonly Consumed Foods in Korea

국내에서 소비되는 일부 상용 식품의 비타민 E함량 분석

  • Lee, Seon-Mi (Dept. of Food and Science Technology, Chungbuk National University) ;
  • Lee, Hee-Bong (Dept. of Food and Science Technology, Chungbuk National University) ;
  • Lee, Junsoo (Dept. of Food and Science Technology, Chungbuk National University)
  • Published : 2005.08.01

Abstract

Tocopherol and tocotrienol contents of commonly consumed foods in Korea were determined by saponification or direct solvent extraction followed by normal phase liquid chromatography. All samples were locally obtained in the year of 2002 and 2003. The study included 13 meats, 15 fishes and shellfishes, 4 seaweeds, 7 mushrooms, 19 milk and milk products, 6 legumes, 12 nuts, 17 processed foods and 17 Korean traditional foods. All of the vitamin E isomers were quantitated and the results were expressed as $\alpha-tocopherol$ equivalent $(\alpha-TE)$. The relatively higher amount of vitamin E was found in beef boiled in soy, dried squid, toasted seaweed, milk powder, soritae, sunflower seeds, ramyon (instant noodle), and kochujang from meats, fishes, seaweeds, milk products, legumes, processed foods, and traditional foods, respectively. This study provided reliable vitamin E data in commonly consumed foods in Korea for the nutritional information and food composition database.

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