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http://dx.doi.org/10.9799/ksfan.2019.32.1.061

Analysis of Selected Water-Soluble Vitamin B1, B2, B3, and B12 Contents in Namul (Wild Greens) Consumed in Korea  

Yoon, Jimin (Dept. of Food Science and Biotechnology, Kyungsung University)
Chung, Haejung (Dept. of Korean Culinary Arts, Jeonju University)
Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University)
Publication Information
The Korean Journal of Food And Nutrition / v.32, no.1, 2019 , pp. 61-68 More about this Journal
Abstract
In this study, the contents of water-soluble vitamins $B_1$ (thiamin), $B_2$ (riboflavin), $B_3$ (niacin), and $B_{12}$ (cyanocobalamin) in namuls (wild greens), such as salads and side dishes, consumed in Korea were quantified by high-performance liquid chromatography (HPLC) with UV and fluorescence detection. All samples were prepared with recipes used in Korea. All analyses were performed under the quality control of vitamin $B_1$, $B_2$, $B_3$, and $B_{12}$. The vitamin $B_1$, $B_2$, and $B_3$ contents in namuls consumed in Korea were analyzed. The highest content of vitamin $B_1$ was $3.018{\pm}0.016mg/100g$ in Putgochudoenjang-muchim. The highest contents of vitamin $B_2$, $B_3$, and $B_{12}$ were $0.279{\pm}0.003mg/100g$ in Gul-muchim, $12.241{\pm}0.040mg/100g$ in Chamchi-salad, and $8.133{\pm}0.371{\mu}g/100g$ in Pijogae-muchim, respectively. These results showed that animal-based ingredients in salads provided for good intake of vitamin $B_{12}$. These results can be used as basic data for food composition tables and improvement of the national health of Koreans.
Keywords
HPLC/UVD; HPLC/FLD; Korean namuls; water soluble vitamins;
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