KOREASCHOLAR

In this study, the content of water-soluble vitamins such as vitamin B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B12 (cyanocobalamin), and C (ascorbic acid) in dishes containing meat and seafood consumed in Korea were determined by high-performance liquid chromatography (HPLC) with ultraviolet and fluorescence detection. All analyses were performed under strict quality control of vitamins B1, B2, B3, B5, B6, B7, B12, and C. The highest content of vitamin B1 was observed in Bugeo-gangjeong (1.373 mg/100 g) and the highest level of vitamin B2 (5.162 mg/100 g) was found in pig liver. Bugeo-gangjeong showed the highest content of vitamin B3 (21.676 mg/100 g), and kkomak-muchim contained considerable amounts (43.310 mg/100 g) of vitamin B5. Vitamin B6 was not detected in most seafood dishes except for yangnyeom myeongran-jeot (0.274 mg/100 g) and was present at low levels or not present at all in meat dishes. The highest content of vitamin B7 was 6.506 μg/100 g in saeu-jeon and kkomak-muchim showed the highest content (21.132 μg/100 g) of vitamin B12. The highest content of vitamin C was in yangnyeom myeongran-jeot (84.508 mg/100 g). In addition, the analysis methods of each water-soluble vitamin were verified. These results showed that seafood-based ingredients in several dishes could be a good source of water-soluble vitamins.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 재료 및 시약
    2. 비타민 B1 및 B3 분석
    3. 비타민 B2 분석
    4. 비타민 B5 분석
    5. 비타민 B6 분석
    6. 비타민 B7 분석
    7. 비타민 B12 분석
    8. 비타민 C 분석
    9. 분석법 검증
    10. 내부분석물질 품질관리
III. 결과 및 고찰
    1. 수용성 비타민의 분석 방법 검증
    2. 육류 조리식품의 수용성 비타민 함량
    3. 수산물 조리식품의 수용성 비타민 함량
IV. 요약 및 결론
References

• 진민근(경성대학교 식품생명공학과) | Minguen Jin (Department of Food Science and Biotechnology, Kyungsung University)
• 김병희(숙명여자대학교 식품영양학과) | Byung Hee Kim (Department of Food and Nutrition, Sookmyung Women’s University)
• 김민희(한국첨단시험연구원) | Min-Hee Kim (Department of Research & Development, Fore Front TEST)
• 윤성원(고려대학교 생물신소재연구소) | Sung Won Yoon (Institute for Biomaterials, Korea University)
• 김영화(경성대학교 식품생명공학과) | Younghwa Kim (Department of Food Science and Biotechnology, Kyungsung University) Corresponding author