곡류와 채소류의 엽산분석을 위한 추출방법의 비교 = Comparison of Extraction Methods for the Determination of Folate in Grains and Vegetables

다국어 초록 (Multilingual Abstract)

For the complete extraction of folates from food matrices, tri-enzyme(a-amylase, proteases, and conjugase) treatment is highly recommended. Currently, AOAC official method 2004.05 uses Lactobacillus casei ssp. Rhamnosus for a microbiological assay and the tri-enzyme treatment as an extraction method. However, the official method in Korean Food Standards Codex(KFSC) for the folate assay does not use the tri-enzyme extraction method. Therefore, the purpose of this study was to compare two extraction procedures, tri-enzyme treatment and KFSC extraction method. Folate values were 1022.3 ± 16.2 (perilla leaf), 1180.6 ± 38.0 (kale), 1260.2 ± 92.3 (vitamin vegetable), 1354.9 ± 70.3 (artemisia) by tri-enzyme treatment. However, folate values by KFSC extraction method were 105.0 ± 6.9 (perilla leaf), 221.9 ± 32.3(kale), 78.5 ± 1.8(vitamin vegetable), 214.4 ± 8.0 (artemisia). Also, folate values from tri- enzyme treatment were significantly higher than those from the KFSC method in all tested grain samples. In addition, the analytical validation parameters using tri-enzyme treatment were reliable and satisfactory. In conclusion, we suggest the use of tri-enzyme treatment for the microbiological assay of folate in vegetables and grains.

목차 (Table of Contents)

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