DOI QR코드

DOI QR Code

한국인 상용 수산물 식단의 비타민 B9과 B12 함량

Contents of vitamin B9 (folate) and B12 (cobalamins) in commonly consumed seafood menus in Korea

  • Park, Eun-Young (Department of Food Science and Technology, Sunchon National University) ;
  • Jeong, Bomi (Department of Food Science and Technology, Sunchon National University) ;
  • Chun, Jiyeon (Department of Food Science and Technology, Sunchon National University)
  • 투고 : 2020.10.20
  • 심사 : 2021.02.04
  • 발행 : 2021.04.30

초록

본 연구는 한국인이 주로 상용하는 수산물을 이용한 다소비 메뉴 39종을 선정하고, 이를 기준 레시피로 조리한 후 이들에 대한 비타민 B9 (엽산)과 B12 (코발라민류) 함량을 분석하였다. 국가식품영양성분 데이터베이스 자료로 활용하기 위한 데이터의 신뢰도 확보를 위해 비타민 B9(trienzyme-L. casei법)과 B12 (immunoaffinity-HPLC/PDA) 분석법의 유효성을 검증하였으며 분석품질관리를 수행하였다. 각 성분 분석법의 정확성, 정밀성, 특이성, 상관성, 검출한계 및 정량 한계를 분석한결과 모두 AOAC 가이드라인 수용 기준에 충족되는 결과를 얻었으며, 분석품질관리도표를 전 분석 기간 동안 작성하여 확보된 분석 데이터의 신뢰도를 확보하였다. 상용 수산물 메뉴의 비타민 B9과 B12 함량을 분석한 결과 각각 1.83-523.08 ㎍/100 g과 0.11-38.30 ㎍/100 g의 범위로 사용된 재료와 조리법의 특성에 따라 다양하게 나타났다. 비타민 B9 함량은 구이류의 김구이 (523.08 ㎍/100 g)가 가장 높은 함량을 보였으며, 볶음류에서 건새우볶음 (128.34 ㎍/100 g)과 잔멸치볶음 (121.53 ㎍/100 g)이 높은 함량을 나타내었다. 비타민 B12함량은 찜·조림류의 꼬막찜 (38.30 ㎍/100 g)이 가장 높은 함량을 보였으며, 구이류의 김구이 (29.79 ㎍/100 g)와 볶음류의 멸치마늘종볶음 (18.99 ㎍/100 g)으로 높은 함량을 나타내었다. 유사 재료의 조리법에 따른 비타민 B9과 B12 함량을 비교하면 비타민 B9의 경우 물 사용량이 많은 국·탕·찌개류는 다른 시료군 (볶음, 찜, 조림, 구이, 튀김 및 무침)에 비하여 비교적 낮은 함량을 나타내어 수산물과 다양한 채소류를 함께 볶는 볶음 메뉴가 비타민 B9 섭취에 도움을 줄 것으로 보인다. 비타민 B12의 경우 식물성 식품에는 발견되지 않고 주로 동물성 식품에만 존재하는데 본 연구 결과 김 및 미역과 같은 해조류 메뉴는 채식주의자들에게 비타민 B12의 좋은 급원메뉴가 될 수 있을 것으로 보여진다. 본 연구는 분석법 검증 및 품질관리를 통하여 분석 신뢰도를 확보하였으며 이와 함께 제공된 한국 상용수산물 메뉴의 비타민 B9과 B12 함량데이터는 한국인의 보건영양 정책 수립을 위한 국가식품영양성분 데이터베이스 자료로 활용될 수 있을 것으로 사료된다.

Purpose: A total of 39 seafood menus were prepared according to the Korean standard recipe, and analyzed for vitamin B9 (folate) and B12 (cobalamins) contents, using validated applied analytical methods. The menus included Guk/Tang/Jjigae (boiled or stewed dishes, n = 10), Bokkeum (stir-fried dishes, n = 10), Jjim/Jorim (braised or steamed dishes, n = 7), Gui (baked or grilled dishes, n = 7), Twigim (deep-fried dishes, n = 2) and Muchim (dried or blanched-seasoned dishes, n = 3). Methods: The contents of vitamin B9 and B12 in all food samples were determined by the trienzyme extraction-Lactobacillus casei and immunoaffinity-high-performance liquid chromatography/photodiode array detection methods. Analytical quality control was performed in order to assure reliability of the analysis. Results: Accuracy (97.4-100.6% recoveries) and precision (< 6% relative standard deviations for repeatability and reproducibility) of vitamin B9 and B12 analyses were determined to be excellent. The vitamin B9 and B12 contents of the 39 seafood menus evaluated, varied in the range of 1.83-523.08 ㎍/100 g and 0.11-38.30 ㎍/100 g, respectively, depending on the ingredients and cooking methods. The vitamin B9 content was highest in Jomi-gim (523.08 ㎍/100 g), followed by Geonsaeu-bokkeum (128.34 ㎍/100 g) and Janmyeolchi-bokkeum (121.53 ㎍/100 g). Vitamin B12 was detected in all seafood menus, with highest level obtained in Kkomack-jjim (41.58 ㎍/100 g). The seaweed dish was found to have high levels of both vitamin B9 and B12. All assays were performed under strict quality control. Conclusion: Guk and Tang menus, which contain a large amount of water, were relatively lower in the vitamin B9 and B12 contents than the other menus. Bokkeum menus containing various vegetables were high in the vitamin B9 content, but the vitamin B12 content was dependent on the type of seafood used in the menu.

키워드

과제정보

This research was supported by a grant (17162MFDS082) from Ministry of Food and Drug Safety in 2017-2019.

참고문헌

  1. Bellows L, Moore R. Water-soluble vitamins: B-complex and vitamin C. Fact sheet No. 9.312. Fort Collins (CO): Colorado State University; 2012.
  2. Edelmann M, Chamlagain B, Santin M, Kariluoto S, Piironen V. Stability of added and in situ-produced vitamin B12in breadmaking. Food Chem 2016; 204: 21-28. https://doi.org/10.1016/j.foodchem.2016.02.071
  3. Edelmann M, Chamlagain B, Santin M, Kariluoto S, Piironen V. Stability of added and in situ-produced vitamin B12 in breadmaking. Food Chem 2016; 204: 21-28. https://doi.org/10.1016/j.foodchem.2016.02.071
  4. Scott JM. Folate and vitamin B12. Proc Nutr Soc 1999; 58(2): 441-448. https://doi.org/10.1017/S0029665199000580
  5. Lee GJ, Jang HM, Ahn HS. A change of serum folate and vitamin B12 concentrations of maternal and umbilical cord blood during pregnancy. Korean J Community Nutr 2005; 10(5): 615-622.
  6. Schellack G, Harirari P, Schellack N. B-complex vitamin deficiency and supplementation. S Afr Pharm J 2015; 82(4): 28-32.
  7. Min H, Kim M. A critical evaluation of the correlation between biomarkers of folate and vitamin B12 in nutritional homocysteinemia. Korean J Nutr 2009; 42(5): 423-433.
  8. Gwak HJ, We GJ, Cho JI, Na HJ. Seafood and fungi. Safe Food 2012; 7(3): 30-36.
  9. Jang DE, Choung MG, Chun JY. Immunoaffinity-HPLC/DAD assay and validation for vitamin B12 in snacks and cereals. J Agric Life Sci 2014; 48(6): 351-364. https://doi.org/10.14397/jals.2014.48.6.351
  10. Association of Official Analytical Chemists. AOAC Guidelines for Single Laboratory Validation of Chemical Methods for Dietary Supplements and Baotanicals. Gaithersburg (MD): Association of Official Analytical Chemists, 2002.
  11. Breithaupt DE. Determination of folic acid by ion-pair RP-HPLC in vitamin-fortified fruit juices after solid-phase extraction. Food Chem 2001; 74(4): 521-525. https://doi.org/10.1016/S0308-8146(01)00219-9
  12. Campos-Gimenez E, Fontannaz P, Trisconi MJ, Kilinc T, Gimenez C, Andrieux P. Determination of vitamin B12 in food products by liquid chromatography/UV detection with immunoaffinity extraction: single-laboratory validation. J AOAC Int 2008; 91(4): 786-793. https://doi.org/10.1093/jaoac/91.4.786
  13. Park SJ, Jeong BG, Jung JE, Kim HY, Jung GR, Hwang EJ, et al. Validation of trienzyme extraction-microplate assay for folate in Korean ancestral rite food. J Korean Soc Food Sci Nutr 2015; 44(5): 716-724. https://doi.org/10.3746/JKFN.2015.44.5.716
  14. Ministry of Food and Drug Safety (KR). National Standard Nutrient Database [Internet]. Cheongju: MFDS; 2020 [cited 2020 Oct 13]. Available from: http://asq.kr/LnjxVLhosYWwUM.
  15. Rural Development Administration (KR). National Standard Nutrient Database. 9th ed. Jeonju: RDA; 2017.
  16. The Korean Nutrition Society. Dietary Reference Intakes for Koreans. Seoul: The Korean Nutrition Society; 2015.
  17. Petrus AK, Fairchild TJ, Doyle RP. Traveling the vitamin B12 pathway: oral delivery of protein and peptide drugs. Angew Chem Int Ed Engl 2009; 48(6): 1022-1028.
  18. Takenaka S, Takubo K, Watanabe F, Tanno T, Tsuyama S, Nanano Y, et al. Occurrence of coenzyme forms of vitamin B12 in a cultured purple laver (Porphyla yezoensis). Biosci Biotechnol Biochem 2003; 67(11): 2480-2482. https://doi.org/10.1271/bbb.67.2480