Determination of Sugar Contents in Korean Key Foods by HPLC-RI Method

다국어 초록 (Multilingual Abstract)

Sugar supplies a steady source of energy for our body. However, excess consumption of sugars may increase the risk of obesity and chronic disease. The estimation of dietary sugar intake from food consumption requires reliable database(DB) on commercial foods. In this study, we investigated sugar contents of 65 Korean key foods(noodles and pastas, soups, rices, stir-fried foods, side dishes and prepared foods). The sugars including fructose, glucose, sucrose, lactose and maltose were quantified by HPLC-RI method. The analytical method was verified by the validation prameters including linearity, accuracy, precision, and quality control. The results indicated that deodokmuchim(18.71±0.29 g/100 g) had the highest sugar content, followed by janmyeolchibokkeum(14.89±0.52 g/100 g), garlic scapes pickles(15.88±0.39 g/100 g), beef pad thai(9.13±0.23 g/100 g) and seaweed with vinegar dressing(8.29±0.04 g/100 g). Seasoned vegetable side dishes had higher concentrations of sucrose and maltose than other foods, which might be derived from added sugars and seasoning. The present study provides reliable data for Korean food composition DB.