Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of vitamin K contents in different meats commonly consumed in Korea

국내에서 소비되는 육류의 부위별 비타민 K 함량 분석 및 비교

  • Kim, Daedong (Department of Food Bioengineering, Jeju National University) ;
  • Lee, Seogyeong (Department of Food Bioengineering, Jeju National University) ;
  • Kang, Yuri (Department of Food Bioengineering, Jeju National University) ;
  • Shin, Jaehong (Department of Food Bioengineering, Jeju National University) ;
  • Park, Jin Ju (Food and Nutrition Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Hyun Jung (Department of Food Bioengineering, Jeju National University)
  • 김대동 (제주대학교 식품생명공학과) ;
  • 이서경 (제주대학교 식품생명공학과) ;
  • 강유리 (제주대학교 식품생명공학과) ;
  • 신재홍 (제주대학교 식품생명공학과) ;
  • 박진주 (농촌진흥청 국립농업과학원 농식품자원부 식생활영양과) ;
  • 김현정 (제주대학교 식품생명공학과)
  • Received : 2021.11.19
  • Accepted : 2022.01.10
  • Published : 2022.02.28
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Abstract

Vitamin K is a group of fat-soluble vitamins that naturally exist in phylloquinone (vitamin K1) and menaquinone (vitamin K2). In this study, the vitamin K content in different meats commonly consumed in Korea was analyzed using HPLC, and the analytical method was validated. Vitamin K1 was not detected in any of the meat samples. Vitamin K2 contents in different cuts of beef ranged from 0.00 to 5.87 ㎍/100 g, whereas the corresponding value in different parts of chicken ranged from 16.59 to 46.64 ㎍/100 g. In the case of pork, vitamin K2 contents varied from 4.33 to 22.90 ㎍/100 g. Among the different types of meat, the highest vitamin K2 content was found in boiled chicken meat and skin (46.64 ㎍/100 g). The analytical method was found to be reliable and had high accuracy. These results provide accurate nutritional information and contribute a food composition database for meat consumption.

본 연구에서는 국내에서 소비되고 있는 육류인 소고기, 닭고기, 돼지고기의 부위별 비타민 K 함량을 분석, 비교하고, 사용된 분석법의 신뢰성을 확보하여 분석품질관리를 통한 국가표준식품성분 데이터베이스 구축 및 개정을 위한 자료로 제공하고자 하였다. 모든 부위별 육류에서 비타민 K1은 검출되지 않았고, 비타민 K2는 소간과 선지, 천엽 생것(raw)을 제외한 모든 부위에서 검출되었으며, 육류의 종류 및 부위 그리고 조리방법에 따라 함량의 차이가 나타남을 확인하였다. 소고기의 부위별 비타민 K2 함량은 0.00-5.87 ㎍/100 g, 닭고기의 부위별 비타민 K2 함량은 16.59-46.64 ㎍/100 g이었으며, 돼지고기는 부위별로 4.33-22.90 ㎍/100 g의 범위를 나타내었다. 삶은 닭고기(meat and skin)의 비타민 K2 함량이 46.64 ㎍/100 g로 모든 부위별 육류 중 가장 높은 함량을 나타내었다. 본 연구의 비타민 K 분석법에 대해 정확성, 직선성, 검출한계, 정량한계를 검증하였으며, 비타민 K1과 비타민 K2 모두 높은 정확성과 직선성을 확인하여 분석품질관리를 통해 분석을 진행한 기간 동안 모든 육류 시료에 대해 분석이 신뢰성 있게 진행되었음을 확인하였다. 따라서 본 연구에서 분석된 부위별 육류의 비타민 K 함량은 정확한 영양성분 정보와 국가표준식품성분표 개정을 위한 기초 자료로 이용될 수 있을 것으로 판단된다.

Keywords

Acknowledgement

본 연구는 2019-2021년도 농촌진흥청 공동연구사업(과제번호 PJ014537)의 지원에 의해 수행되었으며, 이에 감사드립니다.

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