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한국식품과학회지
→ 한국식품과학회지2021 ; 53(1): 19-28
Analysis of vitamin E and K contents in sea algae and vegetables frequently consumed in Korea for National Standard Food Composition Database
국가표준식품성분표 개정을 위한 국내 다소비 해조류 및 채소류의 비타민 E 및 K 분석
Hyo Jin Kim1†, Seogyeong Lee1†, Jin Ju Park2, and Hyun Jung Kim1,*
1Department of Food Bioengineering, Jeju National University 2Food and Nutrition Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration
김효진1† ·이서경1† ·박진주2 ·김현정1,*
1제주대학교 식품생명공학과, 2농촌진흥청 국립농업과학원 농식품자원부 식생활영양과
ABSTRACT
Vitamin E and K are essential micronutrients required by our body in small amounts for proper metabolic functions; however, the content of vitamin E and K commonly consumed in foods has not been comprehensively defined. In this study, the contents of vitamins E and K in sea algae and vegetables were analyzed and the analytical methods were validated. The α-tocopherol equivalent (α-TE) and vitamin K1 content in sea algae ranged from 0.15 to 1.14 mg/100 g and from 11.91 to 1,629.5 μg/100 g, respectively. In addition, α-TE and vitamin K1 of vegetables were detected in the range of 0.02-2.48 mg/100 g and 16.15-979.60 μg/100 g, respectively. In particular, β- and γ-tocopherol and α- and β- tocotrienol were detected in several vegetables. The analytical methods were accurate and reproducible. These results provide reliable data on the vitamin E and K contents of foods consumed in Korea for the development of National Standard Food Composition Database.
KEYWORD
Vitamin E, Vitamin K, Sea algae, Vegetables, High-performance liquid chromatography
한국식품과학회지 2021 Feb; 53(1): 19 - 28
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