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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Extraction Methods for the Determination of Vitamin E in Some Grains

곡류 내 비타민 E 분석을 위한 추출방법의 비교

  • 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 : 2006.02.01
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Abstract

For the determination of vitamin I using high performance liquid chromatography (HPLC), the most critical and time consuming step is the Quantitative extraction of all vitamin E homologs from sample matrix. Three different extraction methods were compared to determine vitamin E in grains. Saponification used alkaline hydrolysis followed by solvent extraction. Direct solvent extraction included dispersing the samples in hot water, addition of isopropanol and $MgSO_4$, and extraction of the analytes with extracting solvent with Polytron homogenization. Using Soxhlet extraction, the samples were extracted in a Soxhlet apparatus with hexane containing butylated hydroxytoluene (BHT). Vitamin E content in 14 grains were analyzed and compared by three different extraction methods. Generally, the highest values were observed from direct solvent extraction and Soxhlet extraction followed by saponification. a-Tocopherol equivalent (a-TE) levels in grains ranged from 0.32 a-TE/100 g in prosomillet to 5.12 a-TE/100 g in black rice.

식품내의 비타민 E를 분석하는 방법은 여러 가지 방법이 있으나 최근에는 비타민 E의 8가지 동족체를 모두 분석할 수 있는 HPLC 방법 이 가장 많이 이용되고 있다. 비타민 E를 분석함에 있어 가장 중요한 과정은 식품으로부터 비타민 E를 추출하는 과정이며 검화방법, 직접용매추출법, Soxhlet 추출법 등이 이용되고 있다. 본 연구에서는 곡류 14종을 대상으로 세 가지 추출방법을 비교하였으며 직접용매추출법과 Soxhlet 추출법을 이용하였을 경우 검화방법보다 높은 분석치를 얻을 수 있었다. 곡류에서의 비타민 E의 함량을 측정한 결과를 a-TE로 나타내었으며 흑미에서 5.12 a-TE/100g으로 가장 높았고 기장에서 0.32 a-TE/100 g으로 가장 낮은 함량을 나타내었다.

Keywords

References

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