Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Taurine Contents in Beverages, Milk Products, Sugars and Condiments Consumed by Koreans

시판 음료, 유제품, 당류 및 조미료의 타우린 함량

  • 박태선 (연세대학교 식품영양학과) ;
  • 박정은 (연세대학교 식품영양학과)
  • Published : 1999.02.01
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Abstract

Taurine contents in alcoholic and non alcoholic beverages, milk and milk products, sugars and condiments were determined for 83 food items commonly used by Koreans. Taurine concentrations of food samples were analyzed by using an automated amino acid analyzer(Biochrom 20, Pharmacia LKB) based on ion exchange chromatography. Taurine was not detected in most carbonated beverages, but found in a variety of fruit and vegetable beverages(canned) in the range of 0.13 ~1.43mg taurine/ 100g wt, and in instant coffee or tea beverages(canned) in the range of 0.10~0.41mg taurine/100g wt. The traditional Korean turbid rice wine(takju) sample contained the highest level of taurine (2.29mg/100g wt) among alcoholic beverages tested, which was followed by wine(0.59~0.88mg tau rine/100g wt) and beer(0.53~0.73mg taurine/100g wt). Ordinary milk samples contained 1.05~1.40 mg taurine/100g wt, and a variety of taurine supplemented infant formulas manufactured by Korean companies included 17.3~25.4mg taurine/100g wt. Taurine was not detected in most sugars and sweetners except a couple of chocolate samples(2.13~2.18mg taurine/100g wt). Exceptionally high level of taurine was found in a curry powder sample(16.9mg taurine/100g wt), while the rest of commonly used condiments contained less than 2.90mg taurine/100g wt.

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References

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