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녹색잎 채소류의 β-Carotene과 Lutein 함량
이화숙,김영남 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.2
Beta-carotene and lutein contents in 7 different green leafy vegetables(perilla leaf, mugwort, chwi, lettuce, spinach, leek, and crown daisy) were analyzed by HPLC. The isocratic separation was performed on a μ-Bondapak C_(18) column with a solvent system of acetonitrile : dichloromethane : methanol = 70:20:10. To check the reliability of the method applied, precision and recovery tests were performed. Perilla leaf showed the highest β-carotene content(12,570 ㎍/100 g), followed by mugwort and chwi, all of those have ≤10,000 ㎍ β-carotene per 100g vegetables. Green lettuce, spinach, leek, crown daisy and reddish brown lettuce contained 9,869, 6,689, 5,664, 3,601 and 3,299 ㎍ β-carotene/100 g, respectively. Lutein content was the highest in perilla leaf(13,718 ㎍/100 g) followed by chwi(11,989 ㎍/100 g), mugwort(11,522 ㎍/100 g), green lettuce(10,307 ㎍/100 g) and spinach (10,115 ㎍/100 g). β-carotene contents in perilla leaf, mugwort, chwi and green lettuce were 47.8~49.6% of total carotenoids, and β-carotene contents in the other green leafy vegetables analyzed were 37.7~41.4%. Vitamin A contents of green leafy vegetables analyzed by HPLC were 2~6 times higher than the vitamin A values shown in food composition tables except crown daisy.