국내 주요 외식 식품의 당류 함량 분석 = Analysis of Sugar Content in Restaurant Meals Commonly Consumed in Korea

다국어 초록 (Multilingual Abstract)

Sugars provide essential energy, but excessive consumption is linked to obesity and chronic diseases. Accurate estimations of dietary sugar intake require reliable food composition databases. This study examined the sugar contents of 55 commonly consumed restaurant meals (Asian, Japanese, Western, and Korean foods) in Korea. Five types of sugars, including fructose, glucose, sucrose, lactose, and maltose, were quantified using high-performance liquid chromatography with a refractive index detector (HPLC-RI). The analytical method was verified from the validation parameters including the specificity, linearity, accuracy, precision, and quality control. The total sugar content in restaurant foods was detected in the range of 0.12±0.01 to 9.13±0.23 g/100 g in Asian cuisine, 0.77±0.12 to 3.86±0.02 g/100 g in Japanese cuisine, 0.47±0.02 to 6.47±0.09 g/100 g in Western cuisine, and 0.33±0.01 to 6.22±0.08 g/100 g in Korean cuisine. Lactose was not detected in most samples. This study provides reliable data for Korean food composition DB.