Kim, Gi-Ppeum
(Department of Herbal Medicine Resource, Kangwon National University)
,
Kang, In-Kyu
(Department of Horticultural Science, Kyungpook National University)
,
Hwang, Young-Sun
(Department of Biology, University of Texas-Arlington)
,
Park, Kyeung-il
(Department of Horticulture & Life Science, Yeungnam University)
,
Choi, Youngmin
(Functional Food and Nutrition Division, National Academy of Agricultural Sciences, Rural Development Administration)
,
Choung, Myoung-Gun
(Department of Herbal Medicine Resource, Kangwon National University)
The aim of this study was to determine the changes in water-soluble vitamin B-1, B-2, B-3, 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...
The aim of this study was to determine the changes in water-soluble vitamin B-1, B-2, B-3, 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 B-1, B-2, B-3, and C analysis method using high-performance liquid chromatography (HPLC). The recovery rate of certified reference material (CRM) was excellent for vitamin B-1, B-2, B-3, and C. We analyzed vitamin B-1, B-2, B-3, 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 B-1, B-2, B-3 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'.
The aim of this study was to determine the changes in water-soluble vitamin B-1, B-2, B-3, 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 B-1, B-2, B-3, and C analysis method using high-performance liquid chromatography (HPLC). The recovery rate of certified reference material (CRM) was excellent for vitamin B-1, B-2, B-3, and C. We analyzed vitamin B-1, B-2, B-3, 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 B-1, B-2, B-3 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'.
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