Journal of Nutrition and Health
- Volume 9 Issue 2
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- Pages.54-58
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- 1976
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
Riboflavin in milk and milk products and the destructive effect of sunlight
우유(牛乳)와 유제품(乳製品)의 Riboflavin 함량(含量) 및 일광(日光) 노출시의 파괴율에 관한 연구
- Paik, Jeong-Ja (Department of Agricultural Home Economics, College of Agriculture, Seoul National University) ;
- Kim, Harriet (Department of Food & Nutrition, College of Home Economics, Seoul National University)
- Published : 1976.06.30
Abstract
Inadequacy of riboflavin intake among Koreans had been pointed out repeatedly in most dietary and nutritional surveys in Korea. The consumption rate of dairy products has been increasing markedly in recent years. Milk and milk products are known to be a good source of the vitamin which can easily be destroyed by the sunlight. Total riboflavin content of the pasteurized and homogenized milk, both plain and flavored, and the milk products were measured by the Lumiflavin method. It ranged from
국내(國內)에서 생산(生産)되는 시유(市乳)와 유제품(乳製品)의 riboflavin함량(含量)을 분석(分析)하고 병우유와 폴리팩우유, 흰우유와 초코렛색의 우유를 대비(對比)시켜 일광(日光)에 예민한 riboflavin의 함량변화(含量變化)를 추적한 결과(結果)를 요약(要約)하면 다음과 같다. (1) Riboflavin의 함량(含量)은 시료 100g당 병우유 흰것
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