국내 식품 중 밥류와 국(탕) 및 찌개류의 수용성 바이타민 B 1, B 2, 그리고 B 3 함량 검토

Abstract

A conventional Korean meal includes rice, soups, and stews. The current study investigated the content of water-soluble vitamins B1(thiamin), B2(riboflavin), and B3(niacin) in rice, soups and stews. Reliability of the method used in this study was confirmed based on a control chart. Rice contained 0.007-1.270 mg/100 g of thiamin, 0.010-0.172 mg/100 g of riboflavin, and 0.031-7.582 mg/100 g of niacin. Soups contained 0.036-0.586 mg/100 g of thiamin, 0.008-0.187 mg/100 g of riboflavin, and 0.026-9.456 mg/100 g of niacin. Stews contained 0.004-0.704 mg/100 g of thiamin, 0.022-0.214 mg/100 g of riboflavin, and 0.047-13.118 mg/100 g of niacin. Results of this study may be utilized as a basic database for nutritional content of a Korean meal. ? The Korean Society of Food Science and Technology.