In this study, the contents of water-soluble vitamins B1 (thiamin), B2 (riboflavin), B3 (niacin), and B12 (cyanocobalamin) in namuls (wild greens), such as salads and side dishes, consumed in Korea were quantified by high-performance liquid chromatography (HPLC) with UV and fluorescence detection. All samples were prepared with recipes used in Korea. All analyses were performed under the quality control of vitamin B1, B2, B3, and B12. The vitamin B1, B2, and B3 contents in namuls consumed in Korea were analyzed. The highest content of vitamin B1 was 3.018±0.016 mg/100 g in Putgochudoenjang- muchim. The highest contents of vitamin B2, B3, and B12 were 0.279±0.003 mg/100 g in Gul-muchim, 12.241± 0.040 mg/100 g in Chamchi-salad, and 8.133±0.371 μg/100 g in Pijogae-muchim, respectively. These results showed that animal-based ingredients in salads provided for good intake of vitamin B12. These results can be used as basic data for food composition tables and improvement of the national health of Koreans.

Abstract
 서 론
 재료 및 방법
  1. 실험재료
  2. 비타민 B1 및 B3 함량 분석
  3. 비타민 B2 함량 분석
  4. 비타민 B12 함량 분석
  5. 수용성 비타민의 분석법 검증
  6. 수용성 비타민의 분석품질관리
  7. 통계 처리
 결과 및 고찰
  1. 비타민 B1, B2, B3 및 B12 분석을 위한 내부 분석품질관리
  2. 나물류의 비타민 B1, B2 및 B3의 함량 평가
  3. 나물류의 비타민 B12의 함량 평가
 요약 및 결론
 References

• 윤지민(경성대학교 식품생명공학과) | Jimin Yoon (Dept. of Food Science and Biotechnology, Kyungsung University)
• 정혜정(전주대학교 한식조리학과) | Haejung Chung (Dept. of Korean Culinary Arts, Jeonju University)
• 김영화(경성대학교 식품응용공학부) | Younghwa Kim (School of Food Biotechnology and Nutrition, Kyungsung University) Corresponding author