다양한 열 처리방법에 대한 나물류의 엽산 잔존율

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 51; no. 5; pp. 425 - 431
• Main Authors: 정재은(Jae Eun Jung), 정혜정(Hea-Jeong Jeong), 현태선(Taisun Hyun), 박수진(Su-Jin Park), 천지연(Jiyeon Chun)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.10.2019; Korean Society of Food Science & Technology
• Subjects: Baking; Blanching; Control charts; Cooking; Folic acid; Frying; Heat treatment; Heating; Quality control; Reliability analysis; Reproducibility; Retention; Steaming; Vegetables; Vitamin B; 식품과학; method validation; cooking method; Namul; folate retention
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2019.51.5.425

Selected leafy vegetables, widely used for Korean Namul dishes, were heat-treated in different ways and their folate retention was investigated. The Lactobacillus casei method was applied for folate estimation and validated to ensure reliability of analytical data. The folate content in Namul highly varied, from 293.4μg/100g, depending on the heating methods and the types of vegetables. Most of the Namul variants showed increased folate content on heat treatment. Frying yielded higher folate retention than the other cooking methods (blanching, steaming, baking, and panfrying), and pig weed showed the highest folate retention (3.3 times, 293.4μg/100g). L. casei assay for folate estimation showed 95.7% recovery and relative standard deviations less than 2% for both reproducibility and repeatability, indicating good accuracy and precision. Quality of the folate assay was assured by monitoring a quality control chart and a proficiency test (z-score= -0.1) during the entire of study.