Song-Yee Lee, So-Ra Choi, E. Song, Eun-Ju Kim, Hyun-Ah Han
{"title":"Determination of vitamin B1 and B3 contents\n in Korean domestic foods using high performance liquid\n chromatography","authors":"Song-Yee Lee, So-Ra Choi, E. Song, Eun-Ju Kim, Hyun-Ah Han","doi":"10.11002/kjfp.2023.30.1.98","DOIUrl":null,"url":null,"abstract":"\n \n The purpose of this study was to determine the vitamin B1 and\n B3 contents in 135 Korean domestic foods using high performance\n liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and\n in-house control (grain, whole wheat and flour mixture) were used for quality\n control/assurance. As a result, vitamin B1 was only detected in 54 of\n the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods\n tested, the vitamin B1 content was highest in ramen powder (28.218\n mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In\n contrast, vitamin B3 was detected in 108 of the 135 foods, ranging\n from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B3\n content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken\n heart (0.077 mg/100 g). The results of this study will be used as a nutritional\n database for the update of the Korean food composition table and will hence\n contribute to improving public health.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.1.98","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
The purpose of this study was to determine the vitamin B1 and
B3 contents in 135 Korean domestic foods using high performance
liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and
in-house control (grain, whole wheat and flour mixture) were used for quality
control/assurance. As a result, vitamin B1 was only detected in 54 of
the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods
tested, the vitamin B1 content was highest in ramen powder (28.218
mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In
contrast, vitamin B3 was detected in 108 of the 135 foods, ranging
from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B3
content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken
heart (0.077 mg/100 g). The results of this study will be used as a nutritional
database for the update of the Korean food composition table and will hence
contribute to improving public health.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.