국내에서 소비되는 일부 상용 식품의 비타민 E 함량 분석

국문 초록 (Abstract)

본 연구에서는 국내에서 소비되는 일부 상용 식품의 비타민 E 함량을 측정하고자 하였다. 각 식품군들의 비타민 E는 검화벙법 또는 직접용매 추출법을 이용하여 추출하였으며 이를 순상 HPLC를 통하여 분리, 정량하였다. 육류에선 장조림이 1.08 α-TE가 가장 높았으며, 어패류는 마른 오징어가 4.69 α-TE로 높게 분석되었다. 해조류는 조미김이 5.70 α-TE로 가장 높은 값을 나타내었다. 유제품은 분유에서 3.17 α-TE, 두류에선 서리태가 1.52 α-TE로 가장 높은 값으로 나타났고, 견과류에선 해바라기씨가 17.99 α-TE로 가장 높은 수치를 보였다. 조리가공식품류는 라면이 1.96 α-TE로 가장 높았으며, 전통가공 식품류에서는 고추장이 3.48 α-TE로 가장 높은 분석치를 나타내었다. 본 논문에서 분석된 자료는 식품 내 비타민 E 함량 분석을 통한 표준화된 영양성분표의 기반확립에 도움이 되리라고 생각한다.

다국어 초록 (Multilingual Abstract)

Tocopherol and tocotrienol contents of commonly consumed foods in Korea were determined by saponification or direct solvent extraction followed by normal phase liquid chromatography. All samples were locally obtained in the year of 2002 and 2003. The study included 13 meats, 15 fishes and shellfishes, 4 seaweeds, 7 mushrooms, 19 milk and milk products, 6 legumes, 12 nuts, 17 processed foods and 17 Korean traditional foods. All of the vitamin E isomers were quantitated and the results were expressed as α-tocopherol equivalent(α-TE). The relatively higher amount of vitamin E was found in beef boiled in soy, dried squid, toasted seaweed, milk powder, soritae, sunflower seeds, ramyon (instant noodle), and kochujang from meats, fishes, seaweeds, milk products, legumes, processed foods, and traditional foods, respectively. This study provided reliable vitamin E data in commonly consumed foods in Korea for the nutritional information and food composition database.

목차 (Table of Contents)

• Abstract
  
• 서론
  
• 재료 및 방법
  
• 결과 및 고찰
  
• 요약
  
• 감사의 글
  
• 문헌

참고문헌 (Reference)

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