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http://dx.doi.org/10.7318/KJFC/2021.36.5.502

Water-soluble Vitamin Content in Dishes Containing Meat and Seafood  

Jin, Minguen (Department of Food Science and Biotechnology, Kyungsung University)
Kim, Byung Hee (Department of Food and Nutrition, Sookmyung Women's University)
Kim, Min-Hee (Department of Research & Development, Fore Front TEST)
Yoon, Sung Won (Institute for Biomaterials, Korea University)
Kim, Younghwa (Department of Food Science and Biotechnology, Kyungsung University)
Publication Information
Journal of the Korean Society of Food Culture / v.36, no.5, 2021 , pp. 502-511 More about this Journal
Abstract
In this study, the content of water-soluble vitamins such as vitamin B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B12 (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detection. All analyses were performed under strict quality control of vitamins B1, B2, B3, B5, B6, B7, B12, and C. The highest content of vitamin B1 was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitamin B2 (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B3 (21.676 mg/100 g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B5. Vitamin B6 was not detected in most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not present at all in meat dishes. The highest content of vitamin B7 was 6.506 ㎍/100 g in saeu-jeon and kkomak-muchim showed the highest content (21.132 ㎍/100 g) of vitamin B12. The highest content of vitamin C was in yangnyeom myeongran-jeot (84.508 mg/100 g). In addition, the analysis methods of each water-soluble vitamin were verified. These results showed that seafood-based ingredients in several dishes could be a good source of water-soluble vitamins.
Keywords
Water-soluble vitamins; meat; seafood; method validations;
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