This study aimed to determine the changes in the vitamin B5 content of raw and cooked vegetables. The nineteen vegetables were subjected to different cooking methods, viz. blanching, boiling, pan-broiling, and steaming. Vitamin B5 was quantified by reversed-phase high-performance liquid chromatography (HPLC) using photodiode-array (PDA) detection (200 nm). The standard reference materials (SRM) were used to validate the accuracy of vitamin B5 measurement method used in this study. The cooking yields ranged from 82.63 to 107.62% and decreased in most of the vegetables except bitter melon, curled mallow, and eggplant. The raw kabocha squash, Danhobak, had the highest vitamin B5 content (0.671 mg/ 100 g) among the samples. All cooked vegetables showed lower vitamin B5 content compared to the raw samples. The true retention ranged from 0% (crown daisy, blanching) to 84.49% (kabocha squash, steaming). These results indicate that vitamin B5 is degraded after cooking. Pan-broiling and steaming are better cooking methods than the others for retaining vitamin B5. The true retention of vitamin B5 in the samples markedly depends on the cooking method and food matrix. These results can be used as important basic data for nutritional evaluation of meals.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 재료 및 시약
    2. 시료전처리 및 조리방법
    3. 조리수율
    4. 비타민 B5 분석
    5. 비타민 B5 분석 품질관리
    6. 잔존율(True retention)
    7. 통계처리
III. 결과 및 고찰
    1. 비타민 B5 분석 품질관리
    2. 조리 전, 후 조리수율 비교
    3. 비타민 B5 함량 및 잔존율 비교
IV. 요약 및 결론
감사의글
Conflict of Interest
References

• 박진주(농촌진흥청 국립농업과학원 식생활영양과) | Jin Ju Park (Food and Nutrition Division, National Institute of Agricultural Sciences) Corresponding author
• 박아린(농촌진흥청 국립농업과학원 식생활영양과) | Arin Park (Food and Nutrition Division, National Institute of Agricultural Sciences)
• 박은지(농촌진흥청 국립농업과학원 식생활영양과) | Eunji Park (Food and Nutrition Division, National Institute of Agricultural Sciences)
• 최용민(농촌진흥청 국립농업과학원 식생활영양과) | Youngmin Choi (Food and Nutrition Division, National Institute of Agricultural Sciences)