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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Validation of Trienzyme Extraction-Microplate Assay for Folate in Korean Ancestral Rite Food

Trienzyme Extraction-Microplate Assay를 이용한 한국 차례 및 제사 음식의 엽산 분석 및 검증

  • Park, Su-Jin (Department of Food Science and Technology, Sunchon National University) ;
  • Jeong, Beom-Gyun (Department of Food Science and Technology, Sunchon National University) ;
  • Jung, Jae Eun (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, Hyeon-Young (Department of Food Science and Technology, Sunchon National University) ;
  • Jung, Gil-Rak (Tongyeong Agricultural Technology Center) ;
  • Hwang, Eun-Jung (Department of Food and Nutrition, Chungbuk National University) ;
  • Yoon, Sung-Won (Research Institute of Health Sciences, Korea University) ;
  • Hyun, Taisun (Department of Food and Nutrition, Chungbuk National University) ;
  • Lee, Junsoo (Department of Food Science and Technology, Chungbuk National University) ;
  • Chun, Jiyeon (Department of Food Science and Technology, Sunchon National University)
  • 박수진 (순천대학교 식품공학과) ;
  • 정범균 (순천대학교 식품공학과) ;
  • 정재은 (순천대학교 식품공학과) ;
  • 김현영 (순천대학교 식품공학과) ;
  • 정길락 (통영시농업기술센터) ;
  • 황은정 (충북대학교 식품영양학과) ;
  • 윤성원 (고려대학교 보건과학대학 보건과학연구소) ;
  • 현태선 (충북대학교 식품영양학과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 천지연 (순천대학교 식품공학과)
  • Received : 2015.01.07
  • Accepted : 2015.02.11
  • Published : 2015.05.31
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Abstract

Trienzyme extraction coupled with microplate assay (Lactobacillus casei subsp. rhamnosus) was validated and applied for the determination of folate (vitamin B9) in Korean ancestral rite foods. Foods included five Guk (Tang), eleven Sookchaes, eight Jeoks, nine Jeons, six Jjims, and twenty desserts. Folate was detected in all samples: Guk (Tang) 4.62~18.84, Sookchae 6.13~48.40, Jeok 5.49~49.50, Jeon 6.96~30.77, Jjim 10.34~38.88, and desserts $3.33{\sim}49.55{\mu}g/100g$. The lowest folate content was observed in Sikhye ($3.33{\mu}g/100g$), whereas the highest was observed in Songhwa-dasik ($49.55{\mu}g/100g$). Folate analyses of certified reference materials, BCR-121 (whole meal flour) and BCR-487 (pig liver), showed good recoveries of 90.0% (0.45 mg/kg) and 92.4% (12.3 mg/kg), respectively. The recoveries (96.0 to 106.2%) obtained by analyzing eight spiked samples with different matrices also showed good accuracy. Both repeatability and reproducibility were less than 5%, indicating good precision. The quality control chart (n>30) obtained by running commercial folate fortified-wheat flour once a week for about 10 months showed that all assays were under control. All validation method and analytical quality control results showed that folate contents in Korean ancestral rite foods produced by microplate assay were reliable enough to be used for the construction of a national folate database.

본 연구에서는 한국 차례 및 제사에 이용되는 식단의 엽산 함량을 분석하기 위하여 trienzyme 추출과 Lactobacillus casei를 이용한 microplate assay법을 검증하고, 이를 적용하여 분석하는 동안 분석 품질관리를 수행하여 분석 결과의 신뢰도를 확보하였다. 인증표준물질을 이용한 정확성 검증으로 분석값이 인증값의 상대표준 오차 범위 안에 포함되는 값을 얻었으며 식품군을 대표하는 시료를 선정하여 엽산 표준용액을 첨가한 시료와 첨가하지 않은 시료를 함께 분석하여 엽산 회수율을 측정 시 96.0~106.2%를 얻어 정확성이 높은 분석법임을 확인하였다. Repeatability와 reproducibility로 측정한 미생물학적 분석법의 정밀성 모두 5% 미만의 값을 얻어 정밀성이 우수함을 확인하였다. 제사 음식 중의 엽산 함량은 국 및 탕류($4.62{\sim}18.84{\mu}g/100g$)에서는 토란국이 가장 높은 함량을 나타내었으며, 나물류($6.13{\sim}48.40{\mu}g/100g$)에서는 미나리나물, 적 및 전류($5.49{\sim}49.50{\mu}g/100g$)는 홍합산적, 찜류($10.34{\sim}38.88{\mu}g/100g$)에서는 도미찜, 후식류($3.33{\sim}49.55{\mu}g/100g$)에서는 송화다식이 엽산 함량이 가장 높은 것으로 나타났다. 이러한 한국 의례 음식의 섭취는 1회 100g 섭취 시 성인 일일 권장 섭취량의 0.8~12.4%의 수준까지 엽산을 섭취할 수 있으며, 한상차림으로 섭취 시 평균 약 28.1%의 엽산을 섭취할 수 있는 것으로 보인다. 본 연구가 진행된 약 10개월 동안 분석 품질관리를 수행하였으며 품질관리도표(quality control chart)의 관리를 통하여 본 연구에서 진행된 모든 분석이 관리 하에 진행되었음을 확인할 수 있었으며 이는 본 논문에서 보고하는 총 59종의 한국 차례 및 제사 음식의 엽산 함량이 신뢰도 높게 분석되어 국가 엽산 함량 데이터로 활용될 수 있을 것으로 사료된다.

Keywords

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