Analysis of B6 (pyridoxine, pyridoxal, and pyridoxamine) and B12 (cobalamins) vitamers in cooked chicken cuts for revision of the national food composition table

Q4 Agricultural and Biological Sciences

Korean Journal of Food Preservation Pub Date : 2022-12-01 DOI:10.11002/kjfp.2022.29.7.1091

Yu-Jeong Gwak, Jeong-Sang Kim, J. Chun

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引用次数: 1

Abstract

In this study, vitamers of vitamins B6 (pyridoxine; PN, pyridoxal; PL, pyridoxamine; PM) and B12 (cobalamins) in cooked or processed chicken (n=21) were analyzed and the analytical performance parameters were evaluated. The levels of B6 and B12 vitamers were significantly different in terms of the breeds, cooking method, and the parts of the chicken (p⟨0.05). Ogolgye (boiled) (61.48 μg/100 g) and roasted chicken wings (131.94 μg/100 g) showed the highest levels of total vitamin B6 (PN+PL+PM) among the four breeds of chiken and the cooked or processed chiken, respectively. For cyanocobalamin, Korean native chicken (0.40 μg/100 g) and chicken skewers (0.68 μg/100 g) showed the highest levels among the four breeds of chicken and the cooked or processed chiken, respectively. Analysis of B6 vitamers using high performance liquid chromatography-florescence detector (HPLC-FLD) showed a coefficient of variation (CV) of 0.4-4.6% for repeatability and 4.2-5.9% for reproducibility, showing good precision. Likewise, vitamin B12 analysis using immunoaffinity-HPLC-photodiode array detector (PDA) showed a CV of 5.7% for repeatability and 5.9% for reproducibility. Recoveries of B6 and B12 vitamers were 94.3-100.2%, showing good accuracy. Unlike many previous studies that evaluated PN only, this study provides a more accurate estimation of the total B6 content of cooked or processed chiken, including the contents of PN, PL, and PM, which can be used to revise the Korean food composition table.

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分析熟鸡肉块中B6(吡哆醇、吡哆醛和吡哆胺)和B12(钴胺素)维生素，以修订国家食品成分表

在本研究中，维生素B6(吡哆醇;PN,吡哆醛;PL,吡哆胺;对21只熟鸡和加工鸡进行了PM和B12(钴胺素)分析，并对分析性能参数进行了评价。不同品种、不同烹饪方式和不同部位的鸡的维生素B6和B12含量差异显著(p⟨0.05)。水煮鸡(61.48 μg/100 g)和烤鸡翅(131.94 μg/100 g)的总维生素B6 (PN+PL+PM)含量在4种鸡肉和熟、加工鸡肉中分别最高。在4个品种的鸡肉和加工鸡肉中，氰钴胺含量最高的分别是国产鸡肉(0.40 μg/100 g)和烤鸡串(0.68 μg/100 g)。采用高效液相色谱-荧光检测器(HPLC-FLD)分析B6维生素，重复性变异系数(CV)为0.4 ~ 4.6%，重现性为4.2 ~ 5.9%，精密度较高。同样，使用免疫亲和- hplc -光电二极管阵列检测器(PDA)进行维生素B12分析，重复性CV为5.7%，再现性CV为5.9%。维生素B6和B12的加样回收率为94.3 ~ 100.2%，准确度较高。与以往许多仅评估PN的研究不同，本研究更准确地估算了煮熟或加工鸡肉的总B6含量，包括PN、PL和PM的含量，可用于修改韩国食品成分表。

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来源期刊

Korean Journal of Food Preservation Agricultural and Biological Sciences-Food Science

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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.