The purpose of this study was to determine the vitamin B1 and
B3 contents in 135 Korean domestic foods using high performance
liquid chromatography (HPLC). The Standard Reference Material (SRM) 3233 and
in-house control (grain, whole wheat and flour mixture) were used for quality
control/assurance. As a result, vitamin B1 was only detected in 54 of
the 135 foods, ranging from 0.019 mg/100 g to 28.218 mg/100 g. Among the foods
tested, the vitamin B1 content was highest in ramen powder (28.218
mg/100 g) and lowest in boiled jjolmyeon (0.019 mg/100 g). In
contrast, vitamin B3 was detected in 108 of the 135 foods, ranging
from 0.077 mg/100 g to 32.412 mg/100 g. We found that the vitamin B3
content was highest in beef liver (32.412 mg/100 g) and lowest in boiled chicken
heart (0.077 mg/100 g). The results of this study will be used as a nutritional
database for the update of the Korean food composition table and will hence
contribute to improving public health.
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