Gi-Ppeum Kim

Development of an Official Method forMeasurement of Fluazinam Residues for Quarantine of Imported and Exported Horticultural Products

Department of Herbal Medicine Resource, Kangwon National University, Samcheok 25949, Korea 2 Pesticide and Veterinary Drug Residues Division, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong 28159, Korea Department of Horticultural Science, Kyungpook National University, Daegu 41566, Korea Division of Life and Environmental Science, Daegu University, Gyeongsan 38453, Korea

Changes in Water-soluble Vitamin Contents in Response to Different Processing Methods in Various Paprika Cultivars

The aim of this study was to determine the changes in water-soluble vitamin B1, B2, B3, and C contents in raw and processed materials from different colored paprika cultivars including ‘Cupra’ (red), ‘Maserati’ (yellow), and ‘Boogie’ (orange). We validated the specificity, accuracy, and precision of our vitamin B1, B2, B3, and C analysis method using high-performance liquid chromatography (HPLC). The recovery rate of certified reference material (CRM) was excellent for vitamin B1, B2, B3, and C. We analyzed vitamin B1, B2, B3, and C contents in 33 samples, which ranged from 0 to 0.13 mg/100g, 0.01 to 0.12 mg/100g, 0 to 3.74 mg/100g, and 36.94 to 115.41 mg/100g, respectively. The highest vitamin B1, B2, B3, and C contents were 0.13 mg/100g in raw material from ‘Maserati’ paprika, 0.12 mg/100g in ‘Boogie’ paprika after microwave treatment, 3.74 mg/100g in ‘Cupra’ paprika after grilling treatment, and 115.41 mg/100g in ‘Cupra’ paprika after frying treatment, respectively. Vitamin B1 was only detected in raw materials from ‘Cupra’ and ‘Maserati’. Additional key words: analysis method, HPLC/DAD, HPLC/FLD, processed material, vitamins

Vitamin B 5 and B 6 Contents in Fresh Materials andafter Parboiling Treatment in Harvested Vegetables

This study was aimed to determine the changes in vitamin B5 and B6 contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin B5 and B6 analysis method were validated using highperformance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin B5 and B6. The Z-score for vitamin B6 in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin B5 and B6 contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin B5 and B6 ranged from 0.000 to 2.462 and from 0.000 to 0.127 mg·100g, respectively. The highest contents of vitamin B5 and B6 were 2.462 mg·100g in fresh fatsia shoots (stem vegetables), and 0.127 mg·100g in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin B5 and B6 contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin B5 in parboiled fatsia shoots and vitamin B6 in parboiled yellow potato and spinach beet were decreased 20and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans. Additional key words: analysis method, HPLC/DAD, HPLC/FLD, soluble vitamins, vegetables Received: April 19, 2015 Revised: August 4, 2015 Accepted: August 14, 2015 Copyrightc2016 Korean Society for Horticultural Science. 본 연구는 농촌진흥청 연구사업(PJ01083803)의 지원에 의해 수행되었음 Korean J. Hortic. Sci. Technol. 34(1):172-182, 2016 http://dx.doi.org/10.12972/kjhst.20160001 pISSN : 1226-8763 eISSN : 2465-8588 채소류의 수확 후 원재료 및 데침 처리에 의한 비타민 B5 및 B6 함량 변화 Korean Journal of Horticultural Science & Technology 173 서 언 최근 식품가공 기술의 발달, 도시화 및 산업화에 의한 가공식품의 소비 증가, 국제 간 교역 활성화에 의한 수입 식품의 대량 유통 등에 따라 소비자는 다양한 식품을 접하게 되었다(Kim, 2006). 한편 유통 식품에 기재된 표시 사항에는 열량, 성분함량, 제 조일자, 유효기간, 사용방법 등 여러 종류가 있고, 이 중 영양표시는 영양정보의 전문성 측면에서 특히 중요하며(Sah and Yeo, 2014), 소비자들 역시 영양표시의 중요성을 인지하고, 상품구매 시 영양성분을 중요한 고려 요소 중의 하나로 고려하고 있다 (Gruent and Wills, 2007). 이처럼 건강과 영양에 대한 관심이 점차 고조되고 있는 가운데 소비자들은 다양한 가공식품 중에 함 유되어 있는 영양성분에 대한 정보를 파악하여 건강증진을 도모하고자 하는 양상이다(Park and Min, 1995). 특히, 소비자들은 건강증진을 위하여 식이섬유 섭취를 통한 건강증진에 관심이 높아 원예작물 중 채소류의 소비가 확대되고 있으나 국내 소비빈 도가 높은 채소류에 대한 다양한 영양정보의 제공이 제한적이며, 특히 비타민 B5(pantothenic acid) 및 B6(pyridoxine)에 대한 영양정보는 부족한 실정이다. 비타민 B5는 체내에서 CoA(coenzyme-A)와 ACP(Acyl-carrier protein)의 구성 성분으로 작용한다. CoA는 대사에 가장 중요한 물질 중 하나로 탄수화물, 단백질 및 지질의 중간대사 과정에 필수적인 조효소이다. 즉, 이들 열량 영양소의 합성과 분 해, 그리고 에너지 방출에 CoA가 널리 관여한다(Fox, 1984). 한편 혈액의 적혈구는 우리 몸 구석구석까지 산소를 운반하는 역할과 이산화탄소를 회수하는 일을 맡는다. 적혈구는 헤모글 로빈이 주성분인데 이 헤모글로빈의 합성에 비타민 B6가 반드시 필요하며, 최근에는 비타민 B6 가 뇌의 신경세포 간에 정보전 달의 교량 역할을 담당하는 신경전달물질인 카테콜아민(cathecholamine)이나 감마-아미노부틸산(γ-amino-butylic acid, GABA)의 합성에 관여하고 있다는 것이 밝혀졌다(Choi, 2009). 또한 비타민 B6 결핍 시 피부염, 구증, 구내염, 말초신경염, 소 구성 저색소성 빈혈 및 영아기 경련을 유발하기도 한다(Youn, 2005). 이처럼 비타민 B5 및 B6는 우리 몸에 꼭 필요한 영양성분이지만 2000년 이전에 발표된 「한국 1인 1일 영양권장량」이나 「식 품성분표」에서는 비타민 A, B1, B2, B3와 비타민 C만이 표기되고 있었으며, 2000년도에 이르러서야 비타민 D, 비타민 E, 비타민 B6 및 엽산이 추가되었다(KNS, 2005). 이듬해인 2001년도부터 농촌진흥청에서 편집한 「식품성분표 제6개정판」에 비타민 B5, B6, B12, 엽산, 비타민 D, 비타민 E 및 비타민 K 등 7종 비타민의 식품 중 함량을 수록하기 시작하였으며, 「식품성분표 제7개정 판(2006)」 및 「식품성분표 제8개정판(2011)」에도 상기 7종 비타민의 함량이 수록되어 있으나(RDA, 2001; 2006; 2011), 다양한 가공식품의 신제품 개발 등 아직 포괄적 비타민 함량에 대한 정보는 부족한 실정이다. 따라서, 본 연구는 국민 식생활 향상 및 건강증진을 위하여 비타민 B5 및 B6의 정량적 분석법을 확립하고, 또한 국내 소비빈 도가 높은 채소류 39종을 대상으로 수확 후 원재료 및 간단한 데침 처리 시 비타민 B5 및 B6 함량의 변화를 정량적으로 평가하 고자 하였다.This study was aimed to determine the changes in vitamin B5 and B6 contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin B5 and B6 analysis method were validated using highperformance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin B5 and B6. The Z-score for vitamin B6 in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin B5 and B6 contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin B5 and B6 ranged from 0.000 to 2.462 and from 0.000 to 0.127 mg · 100g -1 , respectively. The highest contents of vitamin B5 and B6 were 2.462 mg · 100g -1 in fresh fatsia shoots (stem vegetables), and 0.127 mg · 100g -1 in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin B5 and B6 contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin B5 in parboiled fatsia shoots and vitamin B6 in parboiled yellow potato and spinach beet were decreased 20- and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans.

Establishment of Pre-Harvest Residue Limit (PHRL) of the Fungicide Amisulbrom during Cultivation of Winter-Grown Cabbage

Establishment of Pre-Harvest Residue Limit(PHRL) of the Fungicide Amisulbrom during Cultivation of Winter-Grown Cabbage Kyung-Geun Ahn, Gyeong-Ha Kim, Gi-Ppeum Kim, Min-Ji Kim, Seung-Beom Hong, Young-Sun Hwang, Chan-Hyeok Kwon, Young Wook Son, Young Deuk Lee and Myoung-Gun Choung* (Department of Herbal Medicine Resource, Kangwon National University, Samcheok, 245-711, Korea, Department of Biology, University of Texas-Arlington, Arlington, TX 76019, USA, Food Standard Division, Ministry of Food and Drug Safety, Cheongju, 363-700, Korea, Division of Life and Environmental Science, Daegu University, Gyeongsan, 712-714, Korea)

Development of Analytical Method for Fipronil Residues in Agricultural Commodities Using GC-ECD/MS

Development of Analytical Method for Fipronil Residues in Agricultural Commodities Using GC-ECD/MS Kyung-Geun Ahn, Gyeong-Ha Kim, Gi-Ppeum Kim, Young-Sun Hwang, In-Kyu Kang, Young Deuk Lee, and Myoung-Gun Choung (Department of Herbal Medicine Resource, Kangwon National University, Samcheok 25949, Korea, Department of Biology, University of Texas-Arlington, Arlington, TX 76019, USA, Department of Horticultural Science, Kyungpook National University, Daegu 41566, Korea, Division of Life and Environmental Science, Daegu University, Gyeongsan 38453, Korea)