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β-Carotene and Retinol Contents in Bap, Guk (Tang) and Jjigae of Eat-out Korean Foods

우리나라 외식 식품 중 밥류와 국(탕) 및 찌개류의 베타카로틴과 레티놀 함량 분석 연구

  • Kim, Jin Young (Dept. of Food Science and Technology, Chungnam National University) ;
  • Park, So Ra (Dept. of Food Science and Technology, Chungnam National University) ;
  • Shin, Jung-Ah (Dept. of Food Science and Technology, Chungnam National University) ;
  • Chun, Ji Yeon (Dept. of Food Engineering, Sunchon National University) ;
  • Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Yeon, Jee Young (Nutrition Safety Policy Division, Ministry of Food and Drug Safety) ;
  • Lee, Woo Young (Nutrition Safety Policy Division, Ministry of Food and Drug Safety) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
  • 김진영 (충남대학교 식품공학과) ;
  • 박소라 (충남대학교 식품공학과) ;
  • 신정아 (충남대학교 식품공학과) ;
  • 천지연 (순천대학교 식품공학과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 연지영 (식품의약품안전처 영양안전정책과) ;
  • 이우영 (식품의약품안전처 영양안전정책과) ;
  • 이기택 (충남대학교 식품공학과)
  • Received : 2013.08.09
  • Accepted : 2013.10.10
  • Published : 2013.12.31

Abstract

This study is conducted to investigate the contents of ${\beta}$-carotene and retinol in bap (e.g. gimbap, bokkeumbap, sushi, deopbap, bibimbap), guk (e.g. sundaeguk, seonjiguk), tang (e.g. galbitang, chueotang), and jjigae (e.g. dongtaejjigae, kimchi jjigae with port) by using saponification extraction and HPLC analysis. The samples were collected from six regions in Korea (Gangwon-do, Gyeonggi-do, Gyeongsang-do, Seoul, Jeonla-do, Chuncheong-do). In bap, the ${\beta}$-carotene contents of kimchi gimbap (234.459~719.180 ${\mu}g/100g$), bibimbap (200.091~489.867 ${\mu}g/100g$) and pork deopbap (228.876~778.591 ${\mu}g/100g$) were higher than that of sushi (0.000~41.234 ${\mu}g/100g$), and jajangbap (4.833~28.141 ${\mu}g/100g$). The retinol contents of bap was 0.000~60.418 ${\mu}g/100g$, among which, omelet rice (13.974~60.418 ${\mu}g/100g$) showed the highest amount of retinol. Among the analyzed guk (tang) and jjigae, higher contents of ${\beta}$-carotene were observed in chueoutang (346.261~843.947 ${\mu}g/100g$), kimchi jjigae with pork (178.558~352.604 ${\mu}g/100g$) and altang (169.443~175.287 ${\mu}g/100g$). The retinol of guk (tang) and jjigae were not detected to doganitang, gomtang, naejangtang, chueotang and soy sprout haejangguk.

Acknowledgement

Supported by : 식품의약품안전청

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