Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Analysis and verification of vitamin B12 in animal foods for update of national standard food composition table

국가표준식품성분표 개정을 위한 동물성 식품 비타민 B12 분석 및 검증

  • Jeong, Yon Na (Department of Food Science and Technology, Sunchon National University) ;
  • Park, Su-Jin (Department of Food Science and Technology, Sunchon National University) ;
  • Lee, Sang Hoon (Food and Nutrition Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Choi, Youngmin (Food and Nutrition Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Choi, Kap Seong (Department of Food Science and Technology, Sunchon National University) ;
  • Chun, Jiyeon (Department of Food Science and Technology, Sunchon National University)
  • 정유나 (순천대학교 식품공학과) ;
  • 박수진 (순천대학교 식품공학과) ;
  • 이상훈 (농촌진흥청 국립농업과학원 농식품자원부 식생활영양과) ;
  • 최용민 (농촌진흥청 국립농업과학원 농식품자원부 식생활영양과) ;
  • 최갑성 (순천대학교 식품공학과) ;
  • 천지연 (순천대학교 식품공학과)
  • Received : 2020.04.08
  • Accepted : 2020.06.15
  • Published : 2020.08.31
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Abstract

In order to create the national food nutrient database, a total of 41 animal foods (ham, seafood, edible insects and eggs) were analyzed for their vitamin B12 content and the applied immunoaffinity-HPLC was verified. Ham vitamin B12 contents were 0.30-0.65 ㎍/100 g. Seafood showed relatively high vitamin B12 level, where the values of fermented clam were the highest (26.80 ㎍/100 g) followed by fermented pollack roe. Vitamin B12 was not detected in silkworm pupae and beetles, while relatively high levels were found in the two-spotted cricket imago (6.70 ㎍/100 g). Chicken and quail egg yolk had roughly 100- and 30-times higher vitamin B12 levels as compared to their egg white. Vitamin B12 contents in quail and chicken eggs were significantly enhanced by boiling (p<0.05). Results based on accuracy (97-102% recovery) and precision (<5% RSD) indicate that this study provides reliable vitamin B12 information on animal foods consumed in Korea.

본 연구는 국내에서 소비되는 총 41종의 동물성 식품 중의 비타민 B12 함량을 immunoaffinity-HPLC방법을 이용하여 분석하였으며, 이를 국가표준식품영양성분표로 활용하기 위한 분석데이터 신뢰성 확보를 위하여 분석법 검증 및 분석품질관리를 수행하였다. 동물성 식품 총 41종의 비타민 B12 함량은 0.00-12.45 ㎍/100 g으로 식품군과 조리 및 가공방법에 따라 다양하게 나타났다. 햄류에서는 살코기 햄이 가장 높은 함량을 나타냈으며 그중 구운 살코기 햄(0.65 ㎍/100 g)이 데친 살코기 햄(0.48 ㎍/100 g)보다 높은 함량을 나타냈다. 난류에서는 메추리알, 달걀, 오리알 중 메추리알이 0.37-12.45 ㎍/100 g으로 가장 높은 비타민 B12 함량을 나타냈으며 난황이 난백보다 최대 100배까지 높은 함량을 나타냈다. 식용곤충에서는 쌍별귀뚜라미 성충이 6.70 ㎍/100 g으로 가장 높은 함량을 보여 비타민 B12 섭취의 좋은 급원이 될 수 있을 것으로 보였으나 누에 번데기와 장수풍뎅이 유충에서는 비타민 B12가 검출되지 않았다. 수산식품류에서는 조개젓(26.80 ㎍/100 g)이 가장 높은 함량을 나타냈으며 이 외 수산식품에서는 0.87-10.37 ㎍/100 g의 범위를 보였다. 본 연구에서 사용된 비타민 B12 분석에 대한 분석법의 검출한계, 정량한계, 직선성, 정확성 및 정밀성을 분석한 결과 모든 지표에서 분석법 검증 가이드라인 기준에 충족하였으며, 분석품질관리를 통하여 전체 분석 기간 동안 모든 분석이 신뢰성 있게 진행되었음이 확인되어 본 연구에서 생산된 동물성 식품류의 비타민 B12 데이터는 국가표준식품성분표 개정을 위한 데이터로 활용될 수 있을 것이라 평가된다.

Keywords

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