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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis of Water Soluble Vitamin B1, B2, and B3 Contents in Korean Traditional Holiday Foods

우리나라 명절 및 제사음식에 함유된 수용성 비타민 B1, B2 및 B3의 함량 분석

  • Kim, Gi-Ppeum (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Hwang, Young-Sun (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Choung, Myoung-Gun (Department of Herbal Medicine Resource, Kangwon National University)
  • 김기쁨 (강원대학교 생약자원개발학과) ;
  • 황영선 (강원대학교 생약자원개발학과) ;
  • 정명근 (강원대학교 생약자원개발학과)
  • Received : 2017.06.09
  • Accepted : 2017.07.12
  • Published : 2017.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to determine and examine the contents of vitamins $B_1$, $B_2$, and $B_3$ using the high-performance liquid chromatography method in traditional holiday foods in Korea. All analyses were under the quality control chart of vitamins $B_1$, $B_2$, and $B_3$. The z-scores for vitamins $B_1$, $B_2$, and $B_3$ were 1.3, 0.0, and 0.6, respectively, in food analysis performance assessment scheme proficiency tests assuring reliability of analytical performance. Vitamin $B_1$, $B_2$, and $B_3$ contents were analyzed in a total of 31 samples. Vitamin $B_1$, $B_2$, and $B_3$ contents ranged from 0.000 to 0.973 mg/100 g, from 0.037 to 0.264 mg/100 g, and from 0.000 to 1.223 mg/100 g in Korean traditional holiday foods, respectively. The highest contents of vitamins $B_1$, $B_2$, and $B_3$ were 0.973 mg/100 g in Yukwon-jeon, 0.264 mg/100 g in Dongtae-jeon, and 1.223 mg/100 g in Yukwon-jeon sample, respectively. However, compared to vitamins $B_2$ and $B_3$, vitamin $B_1$ was not detected, generally. Therefore, these results can be used as basic data for a food composition table and improvement of national health for Koreans.

국내 다소비 명절 및 제사음식 31종에 함유된 비타민 $B_1$, $B_2$ 및 $B_3$ 함량을 형광검출기(HPLC/FLD) 및 자외부 흡광검출기(HPLC/DAD)를 사용하여 분석하였다. 주기적으로 내부 분석품질 관리를 실시하여 분석 결과가 신뢰성 있는 데이터임을 확인하였고, 국제 정도 관리에 참여하여 정밀한 분석능력을 검증받았다. 명절 및 제사음식 31종에 함유된 비타민 $B_1$, $B_2$ 및 $B_3$ 함량을 정량적으로 평가한 결과 비타민 $B_1$의 경우 나물류 중 가지나물(0.130 mg/100 g), 전류 중 육원전(0.973 mg/100 g), 찜류 중 병어찜(0.082 mg/100 g), 참꼬막(0.079 mg/100 g), 낙지숙회(0.079 mg/100 g)가 높은 함량을 나타내었다. 비타민 $B_2$의 경우에는 나물류 중 시금치나물(0.140 mg/100 g), 전류 중 동태전(0.264 mg/100 g), 찜류 중 도미찜(0.256 mg/100 g), 전어찜(0.246 mg/100 g)이 가장 높았다. 한편 비타민 $B_3$는 나물류 중 무나물(0.245 mg/100 g), 전류 중 육원전(0.1.223 mg/100 g), 찜류 중 전어찜(0.982 mg/100 g)이 가장 높은 함량을 나타내는 것으로 조사되었다. 수용성 비타민 중 비타민 $B_1$의 경우 비타민 $B_2$ 및 $B_3$에 비해 전혀 검출되지 않은 식품이 많았으며, 특히 나물류 11종 중 9종에서 비타민 $B_1$ 성분이 검출되지 않았다. 이상 본 연구의 결과는 향후 식품 영양성분 데이터베이스 구축의 기초자료로 활용될 것이며, 이를 통해 국민 식생활 건강 증진에 기여할 수 있을 것으로 생각된다.

Keywords

References

  1. Yoon US. 1995. A study on the knowledge on the Korean festival foods. Korean J Soc Food Sci 11: 140-144.
  2. Kang IH. 1993. Taste of Korea. Daehane-textbook, Seoul, Korea. p 380.
  3. Jang BW. 2014. Nutritive components book of Korean traditional holiday food. MFDS, Cheongju, Korea. p 18-177.
  4. Seol MY, Kim ES, Han YI. 1991. A study on the foods of annual custom in Cheongju area. Korean J Diet Cult 6: 257-264.
  5. Sim YJ, Kim J. 1998. Study of the Korean Americans housewives’ knowledge of Korean festival foods. Korean J Soc Food Sci 14: 148-158.
  6. Choi MS, Jung EH, Hyun T. 2002. Perception and preference of Korean traditional foods by elementary school students in Chungbuk province. Korean J Diet Cult 17: 399-410.
  7. Park YS, Chung YS. 2006. Perceptional trend and preference for Korean traditional holiday food of China-Korean in Yanbian area. Korean J Food Cult 21: 1-7.
  8. Cho HJ. 1997. A study on the foods for Korean traditional holidays. The Study of Women and Family Life, Seoul, Korea. p 169-196.
  9. Park WM, Kang DS, Bae TJ. 2014. Studies on organic acid, vitamin and free sugar contents of commercial dried lavers (Porphyra yezoensis) cultivated in Korea. J Korean Soc Food Sci Nutr 43: 172-177. https://doi.org/10.3746/jkfn.2014.43.1.172
  10. Park KS, Park HS, Choi YJ, Lee JS, Park SS, Jung IC. 2014. Comparison of fatty acid and nutritional composition of Korean native black cattle and Hanwoo. Korean J Food Cook Sci 30: 556-563. https://doi.org/10.9724/kfcs.2014.30.5.556
  11. Hwang IG, Byun JY, Kim KM, Chung MN, Yoo SM. 2014. Vitamin C quantification of Korean sweet potatoes by cultivar and cooking method. J Korean Soc Food Sci Nutr 43: 955-961. https://doi.org/10.3746/jkfn.2014.43.6.955
  12. Kim HJ, Jin SI, Jo YN, Jeong JH, Jin DE, Kim MJ, Heo HJ. 2013. Nutritional compositions of four cultivars (Daehan, Hangawi, Mipung and Ishizuchi) of chestnut (Castanea crenata). J Agric Life Sci 47: 157-165.
  13. Kim GP, Lee J, Ahn KG, Hwang YS, Choi Y, Chun J, Chang WS, Choung MG. 2014. Differential responses of B vitamins in black soybean seeds. Food Chem 153: 101-108. https://doi.org/10.1016/j.foodchem.2013.12.047
  14. Amuquandoh FE. 2011. International tourists’ concerns about traditional foods in Ghana. J Hospitality Tour Management 18: 1-9. https://doi.org/10.1375/jhtm.18.1.1
  15. Nor NM, Sharif MSM, Zahari MSM, Salleh HM, Isha N, Muhammad R. 2012. The transmission modes of Malay traditional food knowledge within generations. Procedia Soc Behav Sci 50: 79-88. https://doi.org/10.1016/j.sbspro.2012.08.017
  16. Kwak BM, Kim SH, Kim KS, Lee KW, Ahn JH, Jang CH. 2006. Composition of vitamin A, E, $B_1$ and $B_2$ contents in Korean cow's raw milk in Korea. Korean J Food Sci Ani Resour 26: 245-251.
  17. Ei-Hazmi MAF, Warsy AS. 1987. Riboflavin status in a Saudi population: A study in Riyadh. Ann Nutr Metab 31: 253-258. https://doi.org/10.1159/000177276
  18. Jackson JA, Bums MJ. 1974. Effects of cystine, niacin and taurine on cholesterol concentration in the Japanese quail with comments on bile acid metabolism. Comp Biochem Physiol A Comp Physiol 48: 61-68. https://doi.org/10.1016/0300-9629(74)90853-6
  19. Canner PL, Berge KG, Wenger NK, Stamler J, Friedman L, Prineas RJ, Friedewald W. 1986. Fifteen year mortality in Coronary Drug Project patients: long-term benefit with niacin. J Am Coll Cardiol 8: 1245-1255. https://doi.org/10.1016/S0735-1097(86)80293-5
  20. Wiliams A, Ramsden D. 2005. Nicotinamide: A double edged sword. Parkinsonism Relat Disord 11: 413-420. https://doi.org/10.1016/j.parkreldis.2005.05.011
  21. MFDS. 2012. Korea Food Code. Ministry of Food and Drug Safety, Chungbuk, Korea. p 10-1-76-10-1-78.
  22. Kim MH, Jang HL, Yoon KY. 2012. Changes in physicochemical properties of Haetsun vegetables by blanching. J Korean Soc Food Sci Nutr 41: 647-654. https://doi.org/10.3746/jkfn.2012.41.5.647
  23. Park MY, Lee GS, Park SJ. 2010. Power food-super food. Green Happiness, Goyang, Korea. p 360.
  24. Kim HY, Park HY. 2004. Changes in the riboflavin content of spinach salad and sesame leaf salad with various cooking and holding process in foodservice institutions. Korean J Food Cook Sci 20: 34-41.
  25. Youn JE, Kim HS, Lee KA, Kim YH. 2011. Contents of minerals and vitamines in soybean sprouts. Korean J Crop Sci 56: 226-232. https://doi.org/10.7740/kjcs.2011.56.3.226
  26. Rural Development Administration. 2011. Food composition table. 8th revision. Gyomoonsa, Gyeonggi, Korea. p 1-640.
  27. http://terms.naver.com/entry.nhn?docId=1226160&cid=40942&categoryId=32136 (accessed Oct 2016).
  28. Lee HJ, Sul MS, Cha BS, Yook HS. 1998. Tofu qualities as influenced by soybeans storage temperatures. J Korean Soc Food Sci Nutr 27: 833-839.
  29. Lee HJ, Shin HC, Lee YS, Kim JY, Moon YH. 2009. Comparison of quality characteristics of soybean curd and whole soybean curd. Korean J Food Sci Technol 41: 117-121.
  30. Kim Y, Na HJ. 2001. Food sources of thiamin, riboflavin and niacin based on food composition table and national annual food supply data in food balance sheet. Korean J Nutr 34: 809-820.
  31. Kilcast D. 1994. Effect of irradiation on vitamins. Food Chem 49: 157-164. https://doi.org/10.1016/0308-8146(94)90152-X

Cited by

  1. 사과, 복숭아, 딸기 품종에 따른 비타민 B1, B2 및 나이아신 함량 비교 vol.36, pp.4, 2017, https://doi.org/10.12925/jkocs.2019.36.4.1119