高效液相色谱法测定国产食品中维生素B1和B3的含量

Q4 Agricultural and Biological Sciences

Korean Journal of Food Preservation Pub Date : 2023-02-01 DOI:10.11002/kjfp.2023.30.1.98

Song-Yee Lee, So-Ra Choi, E. Song, Eun-Ju Kim, Hyun-Ah Han

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引用次数: 0

摘要

本研究采用高效液相色谱法(HPLC)测定了135种国产食品中维生素B1和B3的含量。标准参考物质(SRM) 3233和内部控制(谷物，全麦和面粉混合物)用于质量控制/保证。结果，135种食物中只有54种检测到维生素B1，范围从0.019毫克/100克到28.218毫克/100克。在被调查的食品中，维生素B1含量最高的是拉面(28.218毫克/100克)，最低的是煮面(0.019毫克/100克)，而维生素B3含量在135种食品中有108种(0.077毫克/100克~ 32.412毫克/100克)。研究结果显示，牛肉肝中维生素B3含量最高(32.412 mg/100 g)，水煮鸡心中维生素B3含量最低(0.077 mg/100 g)。该研究结果将作为韩国食品成分表更新的营养数据库，从而有助于改善公众健康。

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Determination of vitamin B1 and B3 contents in Korean domestic foods using high performance liquid chromatography

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.

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来源期刊

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

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发文量

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.