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2016 Vol.34, Issue 1 Preview Page
Vitamin B5 and B6 Contents in Fresh Materials and after Parboiling Treatment in Harvested Vegetables

채소류의 수확 후 원재료 및 데침 처리에 의한 비타민 B5 및 B6 함량 변화

Gi-Ppeum Kim1
,
Kyung-Geun Ahn1
,
Gyeong-Ha Kim1
,
Young-Sun Hwang12
,
In-Kyu Kang3
,
Youngmin Choi1
,
Haeng-Ran Kim4
,
Myoung-Gun Choung1*
김 기쁨1
,
안 경근1
,
김 경하1
,
황 영선12
,
강 인규3
,
최 용민1
,
김 행란4
,
정 명근1*
1Department of Herbal Medicine Resource, Kangwon National University
2Department of Biology, University of Texas-Arlington
3Department of Horticultural Science, Kyungpook National University
4Functional Food and Nutrition Division, National Academy of Agricultural Sciences, Rural Development Administration
1강원대학교 생약자원개발학과
2텍사스주립대학교 생물학과
3경북대학교 원예과학과
4농업과학원 농식품자원부 기능성식품과
*교신저자. *Corresponding Author. 
28 February 2016. pp. 172-182
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Abstract

This study was aimed to determine the changes in vitamin B5 and B6 contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin B5 and B6 analysis method were validated using highperformance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin B5 and B6. The Z-score for vitamin B6 in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin B5 and B6 contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin B5 and B6 ranged from 0.000 to 2.462 and from 0.000 to 0.127 mg·100g-1, respectively. The highest contents of vitamin B5 and B6 were 2.462 mg·100g-1 in fresh fatsia shoots (stem vegetables), and 0.127 mg·100g-1 in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin B5 and B6 contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin B5 in parboiled fatsia shoots and vitamin B6 in parboiled yellow potato and spinach beet were decreased 20- and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans.

Keywords
analysis method
HPLC/DAD
HPLC/FLD
soluble vitamins
vegetables

국내 다소비 채소류 39종에 대해 원재료 및 데침 조리 시 함유된 수용성 비타민 B5 및 B6의 함량변화를 자외부 흡광 검출기 (HPLC/DAD) 및 형광검출기(HPLC/FLD)로 분리 검출하였다. 각 성분의 분석법을 밸리데이션하여 신뢰도 높은 분석법임을 확인한 후 조제분유를 이용하여 내부 분석품질을 관리하였고, 비타민 B6의 경우에는 국제 정도 관리를 통하여 정밀한 분석 수 행능력을 평가 받았다. 검증된 분석법으로 채소류 39종의 원재료 및 데침 조리 시 비타민 B5 및 B6 함량 변화를 분석한 결과, 비 타민 B5의 경우 근채류에서는 마늘, 엽채류에서는 포항초, 경채류는 두릅, 과채류의 숙과용 호박이 각각의 분류에서 가장 높은 함량을 나타내었으며, 그 중 경채류인 두릅(2.462mg·100g-1)이 가장 높은 함량을 나타내었다. 비타민 B6의 경우에는 근채류에 서 마늘, 엽채류에서는 근대, 경채류는 마늘쫑, 과채류의 적색토마토가 각각의 분류에서 가장 높은 함량을 나타내었고, 그 중 엽 채류의 근대(0.127mg·100g-1)가 가장 높은 함량으로 평가되었다. 대부분의 채소류에서 데침 처리 시 원재료에 비해 B5 및 B6의 함량이 감소하거나 검출되지 않는 양상을 나타내었으며, 특히 비타민 B5는 두릅, 비타민 B6는 노란감자 및 근대에서 각각 약 20 배 및 4배 대폭 감소하는 경향을 나타내었다. 이 결과는 채소작물의 이용 및 가공, 국민 식생활 정보 및 학교 조리 급식 등 영양 적 부분과 국민 건강을 위한 중요한 기초자료로 이용될 수 있을 것이다.

키워드
분석법
HPLC/DAD
HPLC/FLD
수용성 비타민
채소
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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 : 34
  • No :1
  • Pages :172-182
  • Received Date : 2015-04-19
  • Revised Date : 2015-08-04
  • Accepted Date : 2015-08-14
  • DOI :https://doi.org/10.12972/kjhst.20160001
Journal Informaiton Horticultural Science and Technology Horticultural Science and Technology
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