Journal of the Korean Home Economics Association 1993;31(4):201-208.
HPLC 를 이용한 식품의 ascorbic acid 함량의 분석과 조리에 의한 변화
계승희
한국식품연구소 책임연구원
Analysis of ascorbic acid contents in raw, processed, and cooked foods by HPLC
계승희
ABSTRACT
The ascorbic acid contents of 101 food items were analyzed by HPLC to provide database to estimate dietary intakes of ascorbic acid of Korean. Foods with high contents of ascorbic acid were green vegetables, citrus fruits, strawberry, kiwi, and fruit juices. This analysis data of ascorbic acid contents in some food items showed significant deviations compared with other Food Composition Table. Ascorbic acid content in soups were lower than those of raw foods by about 57%. The ascorbic acid contents in blanched or seasoned after blanching vegetables and boiled or steamed meals turned out to be decreased by about 52.3% and 47.5%, respectively, but the degrees were varied with the kind of foods as well as cooking methods. The ascorbic acid intakes from 18 most frequently consumed meals in Korea were determined to be about 1/2 of Food Composition Table according to this analysis data. The results showed the importance of accurate food database in assessing nutrient intake levels of population.
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