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국내에서 소비되는 일부 상용 식품의 비타민 E함량 분석

Analysis of Vitamin E in Some Commonly Consumed Foods in Korea

  • 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)
  • 발행 : 2005.08.01

초록

본 연구에서는 국내에서 소비되는 일부 상응 식품의 비타민 E 함량을 측정하고자 하였다. 각 식품군들의 비타민 E는 검화벙법 또는 직접용매 추출법을 이용하여 추출하였으며 이를 순상 HPLC를 통하여 분리, 정량하였다. 육류에선 장조림이 1.08 $\alpha-TE$가장 높았으며, 어패류는 마른 오징어가 4.69 $\alpha-TE$로 높게 분석되었다. 해조류는 조미김이 $5.70\;\alpha-TE$로 가장 높은 값을 나타내었다. 유제품은 분유에서 $3.17\;\alpha-TE$, 두류에선 서리태가 $1.52\;\alpha-TE$로 가장 높은 값으로 나타났고, 견과류에선 해바라기씨가 $17.99\;\alpha-TE$노 가장 높은 수치를 보였다 조리가공식품류는 라면이 $1.96\;\alpha-TE$로 가장 높았으며, 전통가공 식품류에서는 고추장이 $3.48\;\alpha-TE$로 가장 높은 분석치를 나타내었다. 본 논문에서 분석된 자료는 식품 내 비타민 E 함량 분석을 통한 표준화된 영양성분표의 기반확립에 도움이 되리라고 생각한다.

참고문헌

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피인용 문헌

  1. Comparison of Physicochemical Properties and Antioxidant Activity between Raw and Heat-Treated Vegetables vol.25, pp.1, 2014, https://doi.org/10.7856/kjcls.2014.25.1.5
  2. Analysis of Vitamin E in Agricultural Processed Foods in Korea vol.45, pp.5, 2016, https://doi.org/10.3746/jkfn.2016.45.5.771
  3. Analysis of Nutritional Composition in Boiled Broth using Anchovy, Fish Paste, Sea Tangle and Radish vol.24, pp.3, 2013, https://doi.org/10.7856/kjcls.2013.24.3.277