Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Analysis of vitamin B12 in fresh cuts of Korean pork for update of national standard food composition table

국가표준식품성분표 개정을 위한 국내산 돈육의 부위별 비타민 B12 함량 분석

  • Mun, Geum-Ju (Department of Food Science and Technology, Sunchon National University) ;
  • Song, Wonju (Department of Food Science and Technology, Sunchon National University) ;
  • Park, Sun-Hye (Department of Food Science and Technology, Sunchon National University) ;
  • Jeong, Beom-Gyun (Department of Food Science and Technology, Sunchon National University) ;
  • Jung, Gil-Rak (Department of Food Science and Technology, Sunchon National University) ;
  • Choi, Kap Seong (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, Jin-Hyoung (Animal Products Utilization Division, National Institute of Animal Science, RDA) ;
  • Choi, Youngmin (Functional Food and Nutrition Division, National Institute of Agricultural Science, RDA) ;
  • Chun, Jiyeon (Department of Food Science and Technology, Sunchon National University)
  • 문금주 (순천대학교 식품공학과) ;
  • 송원주 (순천대학교 식품공학과) ;
  • 박선혜 (순천대학교 식품공학과) ;
  • 정범균 (순천대학교 식품공학과) ;
  • 정길락 (순천대학교 식품공학과) ;
  • 최갑성 (순천대학교 식품공학과) ;
  • 김진형 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 최용민 (농촌진흥청 국립축산과학원 축산물이용과) ;
  • 천지연 (순천대학교 식품공학과)
  • Received : 2017.11.17
  • Accepted : 2017.11.20
  • Published : 2017.11.30
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Abstract

This study was performed to update the National Standard Food Composition Table (NSFCT) published by Korea Rural Development Administration, especially focusing on vitamin $B_{12}$ for Korean pork. Total 7 primal and 22 retail fresh cuts of Korean pork were analyzed for vitamin $B_{12}$ and the applied immunoaffinity-HPLC was validated. Vitamin $B_{12}$ assay by immunoaffinity-HPLC obtained recoveries over 95% and coefficient variations of precision below about 10%, which met the limits required for validation acceptance. Limits of detection and quantification of immunoaffinity-HPLC were 0.01 and $0.33{\mu}g/100g$, respectively. Quality control chart showed that analysis performance was excellent during the entire of study. Vitamin $B_{12}$ contents of pork cuts significantly varied depending the types of primal and its retail cuts (p<0.05). Belly, Boston butt, rib cuts showed relatively high vitamin $B_{12}$ contents compared to other primal cuts. Vitamin $B_{12}$ content of pork retail cuts were also significantly different within the same primal cuts (p<0.05). Among 22 retail cuts, the highest vitamin $B_{12}$ was observed in Tosisal in belly primal part ($0.98{\mu}g/100g$) while both Aldeungsimsal in loin and Hongdukkaesal in hide leg were the lowest by $0.33{\mu}g/100g$. This study provides reliable vitamin $B_{12}$ data for the Korean pork fresh cuts through standard sampling, method validation and analytical quality control, which would be used for update of Korean NSFCT.

본 연구는 국민 영양평가 및 정책 수립에 근간이 되는 국가표준식품성분표 개정을 위해 농촌진흥청과 국립축산과학원이 공동으로 국산 돈육의 대표 시료를 선정하고 부위별로 신뢰성이 확보된 vitamin $B_{12}$ 함량 데이터 구축을 위해 분석법 검증과 분석품질관리를 수행한 연구이다. Immunoaffinity-HPLC 분석법을 특이성, 직선성, 검출한계 및 정량한계, 정확성, 정밀성 등의 분석수행특성 지표를 이용하여 평가한 결과 모든 항목에서 AOAC 가이드라인 수용기준에 충족되는 것을 확인하였다. 또한 모든 시료 분석 시 in-house QC sample을 분석한 결과 QC chart의 관리한 계선 안에 포함이 되어 본 연구 기간 동안 수행된 모든 시료 분석이 관리하에 정확성과 정밀성을 나타내는 분석값임을 확인할 수 있었다. 총 7개 primal cut과 이들로부터 세분화된 22개 retail cut의 vitamin $B_{12}$ 함량 분석 결과 주요 부위(평균 $0.42-0.69{\mu}g/100g$) 뿐 만 아니라 같은 부위 안에서도 세부 부위에 따라 vitamin $B_{12}$ 함량에서 차이가 나타났다. 특히, 삼겹살과 목심 부위에서 vitamin $B_{12}$ 함량이 높게 나타났으며 세부 부위에서는 삼겹살 부위의 토시살이 $0.98{\mu}g/100g$로 최고값을 보였고, 등심 부위의 알등심살과 뒷다리 부위의 홍두깨살이 $0.33{\mu}g/100g$으로 가장 낮은 수준을 나타냈다. Vitamin $B_{12}$ 함량은 돈육의 부위별 단백질 함량과는 유의적인 차이를 보였으나 지방 및 수분 함량과는 유의적인 차이를 보이지 않았다. 본 연구에서 생산된 국내산 돈육의 부위별 vitamin $B_{12}$ 함량 데이터는 분석법 검증과 분석품질관리를 통하여 신뢰성이 확보된 데이터로 국가표준식품성분표 개정에 활용될 수 있을 것으로 기대된다.

Keywords

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