식품에서 비타민 B2 분석을 위한 추출법 연구

This study aimed at evaluating extraction methods of vitamin B2 based on temperature, enzyme treatment, sonication, and reflux extraction in various types of foods. The highest content of vitamin B2 was observed when the reflux extraction method was used at 75°C in six food groups. The accuracy and precision of the reflux extraction-high performance liquid chromatography analysis were good with high recovery and low relative standard deviation, which meet the guidelines of the Association of Official Agricultural Chemists. Also, the limits of detection and quantification were 0.004 mg/100 g and 0.013 mg/100 g for riboflavin-5′-adenosyl diphosphate, 0.003 mg/100 g and 0.008 mg/100 g for riboflavin-5′-phosphate and 0.002 mg/100 g and 0.007 mg/100 g for riboflavin, respectively. The content of vitamin B2 in meat, seafood, and mushrooms was significantly higher using the reflux extraction method at 75°C and pepsin-assisted extraction. The content of vitamin B2 in legumes and cereals was significantly higher using the reflux extraction method at 75°C and takadiastase-assisted extraction. However, the enzyme treatment did not affect the vitamin B2 content in vegetables. Thus, enzyme-assisted extraction was effective in extracting vitamin B2 in high-protein and high-carbohydrate foods, including meat, seafood, legumes, cereals, and mushrooms. These results may be useful for providing reliable data about the vitamin B2 content in commonly consumed foods in Korea.