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2018 Vol.36, Issue 5 Preview Page

Research Article

Changes in Water-soluble Vitamin Contents in Response to Different Processing Methods in Various Paprika Cultivars

색상별 파프리카 품종의 조리법에 따른 수용성 비타민의 함량 변화

Gi-Ppeum Kim1
,
In-Kyu Kang2
,
Young-Sun Hwang3
,
Kyeung-il Park4
,
Youngmin Choi5
,
Myoung-Gun Choung1*
김 기쁨1
,
강 인규2
,
황 영선3
,
박 경일4
,
최 용민5
,
정 명근1*
1Department of Herbal Medicine Resource, Kangwon National University
2Department of Horticultural Science, Kyungpook National University
3Department of Biology, University of Texas-Arlington
4Department of Horticulture & Life Science, Yeungnam University
5Functional Food and Nutrition Division, National Academy of Agricultural Sciences, Rural Development Administration
1강원대학교 생약자원개발학과
2경북대학교 원예과학과
3텍사스주립대학교 생물학과
4영남대학교 원예생명과학과
5농업과학원 농식품자원부 기능성식품과
*교신저자. *Corresponding Author. 
31 October 2018. pp. 766-775
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Abstract

The aim of this study was to determine the changes in water-soluble vitamin B1, B2, B3, and C contents in raw and processed materials from different colored paprika cultivars including ‘Cupra’ (red), ‘Maserati’ (yellow), and ‘Boogie’ (orange). We validated the specificity, accuracy, and precision of our vitamin B1, B2, B3, and C analysis method using high-performance liquid chromatography (HPLC). The recovery rate of certified reference material (CRM) was excellent for vitamin B1, B2, B3, and C. We analyzed vitamin B1, B2, B3, and C contents in 33 samples, which ranged from 0 to 0.13 mg/100g, 0.01 to 0.12 mg/100g, 0 to 3.74 mg/100g, and 36.94 to 115.41 mg/100g, respectively. The highest vitamin B1, B2, B3, and C contents were 0.13 mg/100g in raw material from ‘Maserati’ paprika, 0.12 mg/100g in ‘Boogie’ paprika after microwave treatment, 3.74 mg/100g in ‘Cupra’ paprika after grilling treatment, and 115.41 mg/100g in ‘Cupra’ paprika after frying treatment, respectively. Vitamin B1 was only detected in raw materials from ‘Cupra’ and ‘Maserati’.

Keywords
analysis method
HPLC/DAD
HPLC/FLD
processed material
vitamins

본 연구는 색상이 다른 ‘Cupra’(적색), ‘Maserati’(노란색), ‘Boogie’(주황색) 품종의 파프리카 원재료 및 조리방법에 따른 수용성 비타민 B1, B2, B3 및 C의 함량변화를 고속액체 크로마토그래피(HPLC)를 사용하여 분석하였다. 인증표준물질(CRM)을 이용하여 각 성분의 분석법이 신뢰도 높은 방법임을 검증하였다. 검증된 분석법으로 총 33개 시료의 비타민 B1, B2, B3 및 C의 함량변화를 분석하였다. 비타민 B1, B2, B3 및 C 분석함량의 범위는 각각 0-0.13, 0.01-012, 0-3.74 및 36.94-115.41mg/100g이었다. 그 결과, 비타민 B1의 경우 ‘Maserati’ 품종의 원재료에서 0.13±0.05mg/100g으로, 비타민 B2는 ‘Boogie’ 품종의 microwave처리에서 0.12mg/100g으로, 비타민 B3와 C는 각각 ‘Cupra’ 품종의 굽기 처리에서 3.74±0.49mg/100g으로, 튀기기 처리에서 115.41±0.47mg/100g으로 가장 높은 함량을 나타내었다. 그리고 비타민 B1은 ‘Cupra’와 ‘Maserati’ 품종에서 원재료를 제외한 모든 처리구에서 그 함량이 전혀 검출되지 않았다.

키워드
분석법
HPLC/DAD
HPLC/FLD
조리원료
비타민
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Information
  • Publisher :KOREAN SOCIETY FOR HORTICULTURAL SCIENCE
  • Publisher(Ko) :한국원예학회
  • Journal Title :Horticultural Science and Technology
  • Journal Title(Ko) :원예과학기술지
  • Volume : 36
  • No :5
  • Pages :766-775
  • Received Date : 2017-11-13
  • Revised Date : 2018-01-31
  • Accepted Date : 2018-01-30
  • DOI :https://doi.org/10.12972/kjhst.20180075
Journal Informaiton Horticultural Science and Technology Horticultural Science and Technology
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