Investigation of Water-Soluble Vitamin (B1, B2, and B3) Contents in Rice, Noodles, and Sauces

밥, 면, 소스류에 존재하는 수용성 비타민 B1, B2 그리고 B3 함량 검토

  • Cho, Jin-Ju (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Hong, Seong Jun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Boo, Chang Guk (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 조진주 (경남과학기술대학교 식품과학부) ;
  • 홍성준 (경남과학기술대학교 식품과학부) ;
  • 부창국 (경남과학기술대학교 식품과학부) ;
  • 신의철 (경남과학기술대학교 식품과학부)
  • Received : 2020.07.07
  • Accepted : 2020.07.28
  • Published : 2020.08.30


In this study, the contents of soluble vitamins B1 (thiamin), B2 (riboflavin), and B3 (niacin) in 13 kinds of rice, 11 kinds of noodles, and 15 kinds of sauces were identified. The limit of detection (LOD) and limit of quantification (LOQ) were checked to determine the reliability of the experimental results, and the accuracy of the results through the standard reference material (SRM 1849a) was verified to show excellent indicators. As for thiamin, japchaebab (stir-fried glass noodles with rice) was found to contain the highest content among rice dishes, makguksu (buckwheat noodles) among noodle dishes, and tomato spaghetti sauce among sauces. Riboflavin was identified as having the highest content in slightly spicy jajangbab (black-bean sauce with rice), bibimguksu (spicy noodles) for noodles, and spicy curry with turmeric for sauces. Niacin was highest in content in the deep and rich flavors of spicy chicken-fried rice, janchiguksu (banquet noodles), and black-bean sauce, respectively. As a result of checking the amount of recommended daily intake of water-soluble vitamins for Korean adult men and women, the highest content of riboflavin was 217.40% for men and 271.75% for women. Through this study, we are going to establish a database of nutrients for the water-soluble vitamins contained in rice, noodles, and sauces to provide the necessary dietary data concerning the content of the water-soluble vitamins contained in foods for daily recommended intake.


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