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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.

본 연구는 국가 식품영양성분 자료구축을 위하여 국내에서 유통되는 외식식품의 베타카로틴과 레티놀의 함량을 조사하고자 하였다. 조사된 시료는 강원도, 경기도, 경상도, 서울, 전라도, 충청도의 6개 지역에서 수거한 밥류(26종)와 국(탕) 및 찌개류(21종)를 대상으로 진행하였다. 조사된 모든 시료의 베타카로틴의 함량은 레티놀의 함량에 비하여 높게 분석되었으며, 레티놀의 함량은 대부분의 시료에서 0.000 ${\mu}g/100g$에 가까운 값을 나타내었다. 밥류 중 조사된 8종의 김밥류의 베타카로틴 함량은 100.496~754.869 ${\mu}g/100g$의 수준에서 분석되었으며, 일반 김밥류에 비하여 삼각김밥류의 베타카로틴과 레티놀의 함량이 다소 낮게 나타났다. 볶음밥류의 베타카로틴 함량은 28.933~404.338 ${\mu}g/100g$의 수준에서, 레티놀 함량은 2.679~33.970 ${\mu}g/100g$의 수준에서 분석되었다. 초밥류의 경우 베타카로틴 함량이 0.000~41.234 ${\mu}g/100g$으로, 레티놀 함량이 0.000~31.783 ${\mu}g/100g$으로 나타나 조사된 밥류 중에서 전반적으로 낮은 범위의 베타카로틴과 레티놀 함량을 나타내었다. 비빔밥의 베타카로틴과 레티놀 함량은 각각 200.091~489.867과 7.271~23.880 ${\mu}g/100g$의 범위에서 나타났다. 한편 국(탕) 및 찌개류의 베타카로틴 함량은 추어탕에서 346.261~843.947 ${\mu}g/100g$으로 가장 높은 것으로 확인되었다. 찌개류의 경우 41.670~352.604 ${\mu}g/100g$의 범위에서, 국류는 7.886~211.932 ${\mu}g/100g$의 범위에서 분석되었다. 다음으로 경상도를 제외한 대부분의 지역에서 동태찌개에서의 레티놀 함량이 가장 높은 것으로 나타났으며, 전라도(26.446 ${\mu}g/100g$), 강원도(82.322 ${\mu}g/100g$), 경기도(131.708 ${\mu}g/100g$), 서울(182.480 ${\mu}g/100g$), 충청도(189.112 ${\mu}g/100g$)의 순으로 분석되었다. 도가니탕, 곰탕, 내장탕, 추어탕, 콩나물해장국에서는 레티놀이 검출되지 않았다.

Keywords

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