Biotin is a water-soluble B vitamin affected by food processing and cooking. This study examined the changes in biotin content in frequently consumed agricultural and livestock foods in Korea prepared using representative Korean cooking methods and validated the analytical method. Biotin was extracted with sodium phosphate buffer, purified using an immunoaffinity column, and analyzed by high-performance liquid chromatography with ultraviolet detection. The method showed good linearity (R2>0.999), with limits of detection and limits of quantification of 0.008 and 0.021 μg/mL, respectively. The recovery for SRM 1549a was 100.013%, and the relative standard deviations for the intra-day and inter-day precision were 1.957% and 4.162%, respectively. Among plant-based foods, dried celtuce had the highest biotin content (11.408 μg/100 g), but soaking and boiling reduced it by 93.7%. Steamed mini cucumber showed a 4.9-fold higher content than the raw sample. Among animal-based foods, cooked chicken generally had higher biotin contents than raw samples, whereas boiled beef omasum and stomach showed marked decreases. Boiled fertile egg yolk had the highest content among all samples (77.455 μg/100 g). These results provide basic data for a food composition database reflecting cooked foods consumed in Korea.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료 및 시약
    2. 비오틴 전처리 및 추출
    3. 비오틴 HPLC 분석
    4. 비오틴 표준용액의 조제
    5. 비오틴 분석법 검증
    6. 비오틴 분석의 내부 분석품질관리
    7. 통계분석
III. 결과 및 고찰
    1. 비오틴 분석법 검증 및 내부 분석품질관리
    2. 조리 방법에 따른 식물성 식품의 비오틴 함량 변화
    3. 조리 방법에 따른 동물성 식품의 비오틴 함량 변화
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 김가진(경성대학교 식품생명공학과 BB21plus 프로젝트 팀) | Gajin Kim (Department of Food Science and Biotechnology, BB21plus Project Team, Kyungsung University)
• 강대윤(경성대학교 식품생명공학과 BB21plus 프로젝트 팀) | Daeyoon Kang (Department of Food Science and Biotechnology, BB21plus Project Team, Kyungsung University)
• 박수종(경성대학교 식품생명공학과 BB21plus 프로젝트 팀) | Sujong Park (Department of Food Science and Biotechnology, BB21plus Project Team, Kyungsung University)
• 서슬비(경성대학교 식품생명공학과 BB21plus 프로젝트 팀) | Seulbi Seo (Department of Food Science and Biotechnology, BB21plus Project Team, Kyungsung University)
• 김영화(경성대학교 식품생명공학과 BB21plus 프로젝트 팀, 경성대학교 식품생명과학연구소) | Younghwa Kim (Department of Food Science and Biotechnology, BB21plus Project Team, Kyungsung University, Food and Life Science Research Institute, Kyungsung University) Corresponding author
• 박은지(국립식량과학원 식생활영양과) | Eunji Park (Food and Nutrition Division, National Institute of Crop Science)
• 최용민(국립식량과학원 식생활영양과) | Youngmin Choi (Food and Nutrition Division, National Institute of Crop Science)