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http://dx.doi.org/10.9721/KJFST.2020.52.4.317

Analysis and verification of vitamin B12 in animal foods for update of national standard food composition table  

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)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.4, 2020 , pp. 317-324 More about this Journal
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.
Keywords
vitamin $B_{12}$; national standard food composition table; animal food;
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Times Cited By KSCI : 8  (Citation Analysis)
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