국가표준식품성분표 개정을 위한 동물성 식품 비타민 B12 분석 및 검증

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 52; no. 4; pp. 317 - 324
• Main Authors: 정유나(Yon Na Jeong), 박수진(Su-Jin Park), 이상훈(Sang Hoon Lee), 최용민(Youngmin Choi), 최갑성(Kap Seong Choi), 천지연(Jiyeon Chun)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.08.2020; Korean Society of Food Science & Technology
• Subjects: Beetles; Chickens; Cyanocobalamin; Eggs; Fermented food; Food; Food composition; High-performance liquid chromatography; Insects; Liquid chromatography; Seafood; Silkworms; Vitamin B12; Yolk; 식품과학; animal food; vitamin B< 12< national standard food composition table; SUB&gt
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2020.52.4.317

In order to create the national food nutrient database, a total of 41 animal foods (ham, seafood, edible insects and eggs) were analyzed for their vitamin B12 content and the applied immunoaffinity-HPLC was verified. Ham vitamin B12 contents were 0.30-0.65 µg/100 g. Seafood showed relatively high vitamin B12 level, where the values of fermented clam were the highest (26.80 µg/100 g) followed by fermented pollack roe. Vitamin B12 was not detected in silkworm pupae and beetles, while relatively high levels were found in the two-spotted cricket imago (6.70 µg/100 g). Chicken and quail egg yolk had roughly 100- and 30-times higher vitamin B12 levels as compared to their egg white. Vitamin B12 contents in quail and chicken eggs were significantly enhanced by boiling (p<0.05). Results based on accuracy (97-102% recovery) and precision (<5% RSD) indicate that this study provides reliable vitamin B12 information on animal foods consumed in Korea.