This study analyzed the changes in sodium content across different types of kimchi over various storage periods, distinguishing between solids and seasoning (liquid), to better estimate actual sodium intake and improve the food composition databases. Six types (baechu-kimchi, oi-sobagi, buchu-kimchi, baek-kimchi, dongchimi, and nabak-kimchi) were analyzed using ICP-AES. The results were compared with salinometer readings, food composition databases, and nutrition labels from commercial products. Statistical analyses included the Mann-Whitney U test and the Kruskal-Wallis test (=0.05). The findings showed that the seasoning had significantly higher sodium content than the solids and, except for baechu-kimchi and nabak-kimchi, accounted for more than 50% of the total sodium content. Sodium content varied across kimchi types and changed over storage time. Additionally, sodium content measured by ICP-AES significantly differed from those in the food composition databases and commercial nutrition labels, which often over or under-estimated values. Moreover, sodium content in commercial kimchi products exhibited up to a 581-fold difference between the minimum and maximum values. These results suggest that current databases and labeling systems, which do not distinguish between solids and seasoning, may misrepresent the actual sodium intake. Further research and regulatory measures are needed to improve sodium estimation and consumer guidance.

Abstract
I. 서 론
II. 재료 및 방법
    1. 분석 대상 및 조리법 선정
    2. 분석시료 제조
    3. ICP-AES을 이용한 김치 종류와 저장기간별 건더기와 양념(국물)의 나트륨 함량 변화
    4. 식품영양성분 데이터베이스를 이용한 김치 종류별 나트륨함량 비교
    5. 시판 제조업체에서 제공하는 영양정보를 이용한 김치 종류별 나트륨 함량 비교
    6. 통계처리
III. 결과 및 고찰
    1. ICP-AES을 이용한 김치 종류와 저장기간별 건더기와 양념(국물)의 나트륨 함량 변화
    2. 식품영양성분 데이터베이스를 이용한 김치 종류별 나트륨함량 비교
    3. 시판 제조업체에서 제공하는 영양정보를 이용한 김치 종류별 나트륨 함량 비교
IV. 요약 및 결론
감사의글
Conflict of Interest
References

• 최지유(배재대학교 식품영양학과) | Jiyu Choi (Department of Food and Nutrition, Pai Chai University)
• 김소영(순천향대학교 식품영양학과) | So-young Kim (Department of Food and Nutrition, Soonchunhyang University) Corresponding author