HPLC를 이용한 지역 농산물의 비타민 B₆ 함량 분석

최소라 ( So-ra Choi ),송은주 ( Eun-ju Song ),송영은 ( Young-eun Song ),최민경 ( Min-kyung Choi ),한현아 ( Hyun-ah Han ),이인석 ( In-sok Lee ),신소희 ( So-hee Shin ),이기권 ( Ki-kwon Lee ),최용민 ( Young-min Choi ),김행란 ( Haeng-r 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

Contents of water soluble vitamin B6 in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin B6 analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin B6 measured 234.3~260.3 μg/100 g in dried mung bean and soybean. Vitamin B6 content of non-glutinous and glutinous black rice measured 105.0 μg/100 g and 129.7 μg/100 g, respectively. In vegetables, high content of vitamin B6 were measured in passion fruit (104.3 μg/100 g), gat (55.7~84.3 μg/100 g), gomchwi (31.3~88.0 μg/100 g) and garlic (72.7~98.3 μg/100 g). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin B6 content of 116.3 μg/100 g and 78.7 μg/100 g, respectively. In persimmons, daebongsi had high vitamin B6 content (36.0~72.7 μg/100 g) than bansi and sweet persimmon. Vitamin B₆ content in dried jujube and persimmon increased more than 86.7 μg/100 g compared to fresh materials. Among specialty crops, green tea powder (64.7~251.0 μg/100 g) and sansuyu (172.3 μg/100 g) revealed high content. Of mushrooms, vitamin B6 content of Sparassis crispa (139.3 μg/100 g) was the highest. Vitamin B6 content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.

아밀로오스 함량이 다른 현미의 품종별 가공 처리에 따른 화학적 품질 특성

이종구,권광일,최지영,최종동,정명근,임무혁 한국응용생명화학회 2010 Journal of Applied Biological Chemistry (J. Appl. Vol.53 No.1

This study was carried out to determine the chemical quality properties during processing treatment using the brown rice varieties with different amylose content. It was investigated using Hwaseonchalbyeo, Baegjinjubyeo, Ilpumbyeo and Goamibyeo varieties. As for the chemical properties of fried brown rice, phenolic compounds increased by the frying treatment. The component of aroma after the frying treatment, it showed that aldehydes sorts of benzaldehyde, phenylmethanal had the highest content. The content of vitamin B group during parboiling treatment and frying treatment decreased as a whole than the non-treatment brown rice. The higher the content of amylose was, the more the content of vitamin B2 increased. The higher the content of amylose was, the more the content of vitamin B6 and mineral contents decreased. The component of mineral during frying treatment, it showed that Mg had the highest content. The higher the content of amylose increased, the more the blue value increased. The 2,2-diphenyl-β-picryl-hydrazyl (DPPH) after the frying treatment was relatively increased. 아밀로오스 함량이 서로 다른 품종의 현미를 이용하여 가공처리 즉, frying 처리와 parboiling 처리를 하여 여러 화학적 특성을 조사하였다. 페놀성 물질 함량은 품종에 따른 뚜렷한 경향은 나타나지 않았으며, 일품벼의 실험 결과를 볼 때 frying 처리 후 현미가 백미보다 높은 페놀성 물질 함량을 나타내었다. Blue value는 아밀로오스 함량에 따라 비례적으로 증가하는 경향을 보임으로서 고도의 상관관계에 있다고 판단된다. 향기 성분은 Hydrocarbons류와 Esters류가 각각 3종, Alcohols류와 Acetals류가 각각 2종, Aldehydes류가 5종, Acids류가 6종이 동정되었다. 그 중에서 Aldehydes류의 Benzaldehyde, Phenylmethanal이 가장 높은 함량을 나타내었다. Vitamin B군은 현미 무처리구보다는 가열처리 후 frying 처리구의 vitamin 함량이 전반적으로 감소되었으며, vitamin B1함량은 1.4189~1.6494 mg에서 0.3102~0.7097 mg으로 감소되었고, vitamin B2는 아밀로오스 함량이 높을수록 함량이 증가하였고, parboiling 처리구가 무처리구에 비해 높게 나타났다. Vitamin B6는 아밀로오스 함량이 높을수록 함량이 감소하였다. Niacin은 함량이 상대적으로 다른 vitamin B군에 비해 가장 높은 함량을 보였다. 무기질 함량을 조사한 결과 Mg이 가장 높은 함량을 나타냈으며 대체적으로 아밀로오스함량에 비례하여 증가하는 경향을 보였다. 현미를 품종과 처리 조건에 따라 달리하여 frying 처리한 전자 공여능 값을 보여주었고, 무처리구보다 유탕 처리 후 좀 더 높은 활성을 나타내었다.

한국산 녹차의 채엽시기 및 제조법에 따른 화학성분 변이

吳美貞,洪丙熹 韓國作物學會 1995 한국작물학회지 Vol.40 No.4

국산 녹차의 채엽시기 및 제차법에 따라 회분, 조지방 및 무기성분 등 일반성분의 변화를 분석한 본 연구의 결과는 다음과 같았다. 채엽기의 신엽의 엽면적은 다엽(평균 7.23cm2 )이 봉산리 다엽(평균 6.93cm2 )보다 컸으며 엽면적의 변화폭은 2번 채엽기와 3번 채엽기 사이에 봉산리, 부춘리 각각 2.74cm2 에서 7.98cm2 , 3.10cm2 에서 8.23cm2 로 가장 컸다. 건물량은 봉산리 평균 26.3%, 부춘리 평균 26.6%이었으며 채엽기에 따라 일정한 경향은 증감을 보이지 않았다. 녹차의 일반성분 중 수분 및 회분 함량은 봉산리 평균 5.6, 6.1%, 부춘리 평균 6.2, 5.8%이었다. 총당함량 및 조지방은 봉산리 평균 4.6, 2.8%, 부춘리 평균 2.8, 2.2%이었으며 후기채엽기에 다소 높은 양을 보였다. 총질소량 및 수용성 단백질은 봉산리 평균 5.1, 1.08%, 부춘리 평균 5.7, 1.02%이었으며 총질소량은 후기채엽기에 감소하였다. 가용성 고형분은 봉산리 평균 33.1%, 부춘리 평균 35.2%이었으며 봉산리의 경우 후기채엽기에 감소를 보였다. 무기성분은 봉산리 평균 2.557%, 부춘리 평균 2.338%, 비타민 C, 비타민 E 및 비타민 A 함량은 각각 봉산리 평균 413, 71.8mg%, 32.15IU, 부춘리 평균 311, 52.3mg%, 25.68IU이었으며 채엽기에 따라 비타민 C와 비타민 E는 후기채엽기에 증가를 보였다. 재차시 증차법 및 부초법 처리에 의한 다엽의 일반성분의 변화는 가용성 고형분함량은 증차법 평균 0.111%, 부초법 평균 0.086% 증가하였으며 조지방은 증차법 평균 0.125%, 부초법 평균 0.241% 감소하였고, 총질소는 증차법 평균 0.019%, 부초법 평균 0.036%, 수용성 단백질은 증차법 평균 0.125%, 부초법 평균 0.078% 증가를 보였다. In this study physicochemical characteristics such as crude lipid, crude protein and total sugar contents have been analyzed with samples taken at different developing stages and growing sites, Bongsan-ri(steam-roasted green tea) and Buchun-ri(roasted green tea) area. Leaf area of new leaf was larger in Buchun-ri(7.23cm2 ) than in Bongsan-ri(6.93cm2 ). Variation of leaf area by the developing stages was the largest at between stage II (May 5) and stage III(May 18). Dry matters ratio of tea leaf were 26.3% in Bongsan-ri and 26.6% in Buchun-ri. Water content, ash, water-soluble matters, total sugar content of green tea sampled in Bongsan-ri and Buchun-ri were 5.6, 6.1, 33.1, 4.6 and 6.2, 5.8, 35.2, 2.8%, respectivley. Crude lipid, total nitrogen and water-soluble protein, inorganic matters content of green tea sampled in Bongsan-ri and Buchun-ri were 2.8, 5.1, 1.1, 2.56 and 2.2, 5.7, 1.0, 2.34%, respectively. At the later developing stages crude lipid, total sugar contents were increased, whereas total nitrogen had low content. Vitamin C, Vitamin E and Vitamin A content of green tea produced in Bongsan-ri and Buchun-ri area were 413mg%, 71.8mg%, 32.15IU and 311mg%, 52.3mg%, 25.68IU, respectively. Vitamin C and Vitamin E content were increased toward the later sampling stages. Water-soluble matters and water-soluble protein content of green tea prepared by the steam-roasted method and the roasted method were increased by 0.11, 0.13 and 0.09, 0.08%, respectively, compared to unroasted check. Crude lipid content of green tea prepared by the steam-roasted method and the roasted method were decreased by 0.13 and 0.24%, respectively. Total nitrogen content of green tea prepared by the steam-roasted method and the roasted method was changed 0.019 and 0.036%, respectively and total nitrogen content showed minute different between two methods.

Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions

성필남,조수현,박경미,강근호,박범영,문성실,Hoa Van Ba 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.2

Though a great amount of chicken by-products are consumed everyday in many countries worldwide, however, no attention has been paid to the investigation of nutritional composition of these by-products. In the present work, the basic information regarding the aspects of nutritional composition of chicken by-products such as; liver, gizzard, heart, lung, crop, small intestines, cecum and duodenum was studied. Our results revealed that the approximate composition range (minimum to maximum) of these by-products was found as such: moisture 76.68-83.23%; fat 0.81-4.53%, protein 10.96-17.70% and calories 983.20-1,426.0 cal/g tissue, in which liver and gizzard had the highest protein content. Liver had higher (p<0.05) vitamin A, B1, B2, B3, B5 and B6 contents in comparison to other remaining by- products. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 31.82% to 43.96%, 56.04% to 68.19%, and 18.27% to 32.05%, respectively. Remarkably, all of by-products showed desirable PUFA/SFA ratios. Furthermore, all of chicken by-products, especially liver, contained higher levels of trace elements (e.g., Fe, Mn and Zn) in comparison with those from muscle tissues published in literature. Overall, the study indicated that most of chicken by- products examined are good sources of essential nutrients and these obtained results will be the useful information to consumers and meat processors.

Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions

Seong, Pil Nam,Kang, Geun Ho,Park, Kuyng Mi,Cho, Soo Hyun,Kang, Sun Moon,Park, Beom Young,Moon, Sung Sil,Ba, Hoa Van Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4

Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE $L^*$ values and highest CIE $a^*$ values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.

Characterization of Hanwoo Bovine By-products by Means of Yield, Physicochemical and Nutritional Compositions

성필남,강근호,Kuyng Mi Park,조수현,강선문,박범영,문성실,Hoa Van Ba 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.4

Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the sci-entific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic informationregarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Ourresults showed that the yields, physicochemical and nutritional composition widely varied between the by-products exam-ined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney andspleen had the lowest CIE L* values and highest CIE a* values. Liver had the highest vitamin A, B2 and niacin contentswhereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, oma-sum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver hadthe highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%,and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are goodsources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beefby-products in future.

Characterization of Chicken By-products by Mean of Proximate and Nutritional Compositions

Seong, Pil Nam,Cho, Soo Hyun,Park, Kuyng Mi,Kang, Geun Ho,Park, Beom Young,Moon, Sung Sil,Ba, Hoa Van Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.2

Though a great amount of chicken by-products are consumed everyday in many countries worldwide, however, no attention has been paid to the investigation of nutritional composition of these by-products. In the present work, the basic information regarding the aspects of nutritional composition of chicken by-products such as; liver, gizzard, heart, lung, crop, small intestines, cecum and duodenum was studied. Our results revealed that the approximate composition range (minimum to maximum) of these by-products was found as such: moisture 76.68-83.23%; fat 0.81-4.53%, protein 10.96-17.70% and calories 983.20-1,426.0 cal/g tissue, in which liver and gizzard had the highest protein content. Liver had higher (p<0.05) vitamin A, B1, B2, B3, B5 and B6 contents in comparison to other remaining byproducts. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 31.82% to 43.96%, 56.04% to 68.19%, and 18.27% to 32.05%, respectively. Remarkably, all of by-products showed desirable PUFA/SFA ratios. Furthermore, all of chicken by-products, especially liver, contained higher levels of trace elements (e.g., Fe, Mn and Zn) in comparison with those from muscle tissues published in literature. Overall, the study indicated that most of chicken byproducts examined are good sources of essential nutrients and these obtained results will be the useful information to consumers and meat processors.

대홍의 식품학적 성분 분석

김일출(Il-Chool Kim),김정현(Jung-Hyun Kim),이윤원(Yoon-Won Lee),김영(Young Kim),허상선(Sang-Sun Hur) 한국응용과학기술학회 (구.한국유화학회) 2020 한국응용과학기술학회지 Vol.37 No.2

본 연구는 매화나무의 새로운 품종인 대홍의 식품학적 가치평가를 분석하기 위해 일반성분, 유리당, 유기산, 아미노산, 무기질 및 비타민 함량 등을 분석하였다. 대홍의 탄수화물은 46.8±0.92%로 가장 높은 함량을 보였고, 조단백질(18.9±0.01%), 수분함량(11.8±0.13%), 조섬유·조지방·회분(5.7±0.94∼ 6.7±0.52%)순으로 검출되었다. 유리당은 5종 검출되었고 mannitol과 fructose가 대부분을 차지하였고, 무기질은 6종이 검출되었으며, K와 P의 함량이 가장 높게 나타났다. 총 페놀함량은 615.99±0.52 mg/100g 이었고 7가지 유형의 필수 아미노산을 포함하여 대홍의 총 아미노산 함량은 121.42 mg/g이었다. 이러한 결과는 대홍이 건강을 위한 혁신적인 식품으로서 혹은 천연식품 방부와 대체재로서 새로운 제품에 포함될수 있는 가능성을 보여준다. This study was carried out to investigate the food value of Dae Hong(Prunus mume Siebold et Zucc), and also to analyzed contents of general component, free sugar, organic acid, amino acid, mineral element, and vitamins. The carbohydrate of Dae Hog showed the highest content of 46.8±0.92%, followed by crude protein(18.9± 0.01%), moisture content(11.8±0.13%), and crude fiber, crude fat, ash(5.7±0.94∼6.7±0.52%). In case of free sugar contents, 5 types were found. Most of them were mannitol and fructose. 6 mineral contents were also found, too; K and P showed the highest level. The total phenol content was 615.99±0.52 mg/100 g. Including seven different type of essential amino acids, the total amino acid content of Dae Hong was 121.42 mg/g. These results point out the potential of Dae Hong as innovative food for health or to be incorporated in new products as natural food preservatives and supplements.

통일형 벼 품종을 이용한 파보일드미 영양성분 비교

유재수,김현순,이점호,하기용 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.1

The nutritional composition of polished (unparboiled rice) and parboiled rice was compared using three high-yielding Tong-il types. Crude protein, crude lipid, and crude ash of proximate composition after parboiling were higher than those in polished rice. In terms of mineral composition, K scored the highest followed by P, Mg. Ca, and Na. All the compositions increased after parboiling except in Ca. The total content of mineral composition of polished and parboiled rice were 257.5-276.5 mg/100 g, and 533.2-588.6 mg/100 g, respectively, which resulted in 2.1 times increase after parboiling. Vitamin B1 content was the highest among the polished rice of the Dasan cultivar with 0.1530 mg/100 g and increase in parboiled rice by 2.0 times. The total amino acid content was highest in the polished rice of the Dasan cultivar. An increase in amino acid content in Saegyejinmi cultivars was observed after parboiling while the others showed a decrease. In terms of essential amino acid content, the highest was leucine while the lowest was methionine. Glutamic acid scored the highest and cystine the lowest in terms of non-essential amino acid content.

통일형 벼 품종을 이용한 파보일드미 영양성분 비교

유재수 ( Jae Soo Yoo ),김현순 ( Hyun Soon Kim ),이점호 ( Jeom Ho Lee ),하기용 ( Ki Yong Ha ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.1

다수성 통일형 품종을 이용하여 파보일드미 제조 후 원료미(unparboiled rice, 정백미)와 파보일드미의 다양한 영양성분 비교를 위해 실험을 수행하였다. 일반성분 중 조단백질, 조지방 및 조회분 함량은 파보일링 후 증가되었다. 미량성분은 Ca를 제외하고 K 함량이 가장 높고 P>Mg>Ca >Na 순으로 높았으며, 총함량은 원료미와 파보일드미의 경우 각각 257.5~276.5, 533.2~588.6 mg/100 g으로 파보일링후 2.1배 증가되었다. 티아민 함량은 원료미의 경우 품종중 다산이 가장 높고 한아름2호가 낮았으며, 파보일링 후약 2.0배 향상되었다. 총아미노산 함량은 원료미의 경우 품종 중 다산벼가 가장 높았고, 파보일링 후 세계진미는 증가되었고 나머지 품종들은 감소되었다. 필수 아미노산함량은 루이신이 가장 높고 메티오닌이 낮았으며, 비필수 아미노산 함량은 글루탐산이 높고 시스틴이 낮았다. The nutritional composition of polished (unparboiled rice) and parboiled rice was compared using three high-yielding Tong-il types. Crude protein, crude lipid, and crude ash of proximate composition after parboiling were higher than those in polished rice. In terms of mineral composition, K scored the highest followed by P, Mg. Ca, and Na. All the compositions increased after parboiling except in Ca. The total content of mineral composition of polished and parboiled rice were 257.5-276.5 mg/100 g, and 533.2-588.6 mg/100 g, respectively, which resulted in 2.1 times increase after parboiling. Vitamin B1 content was the highest among the polished rice of the Dasan cultivar with 0.1530 mg/100 g and increase in parboiled rice by 2.0 times. The total amino acid content was highest in the polished rice of the Dasan cultivar. An increase in amino acid content in Saegyejinmi cultivars was observed after parboiling while the others showed a decrease. In terms of essential amino acid content, the highest was leucine while the lowest was methionine. Glutamic acid scored the highest and cystine the lowest in terms of non-essential amino acid content.