Contents of water-soluble vitamins as thiamine, riboflavin, and niacin in husked and milled rice of Korean new bred cultivars

초록

Information on the contents of water-soluble vitamins in rice is an essential factor for improving the Korean diet. In this study, 10 Korean new rice cultivars were processed into husked and milled rice, respectively, and precisely analyzed based on the contents of thiamine, riboflavin, and niacin according to the high-performance liquid chromatography/diode array detector (HPLC/DAD) and high-performance liquid chromatography/fluorescence detector (HPLC/FLD) methods. HPLC analysis conditions showed good sensitivity, selectivity, linearity, reproducibility, precision, and accuracy. The amounts of thiamine, riboflavin, and niacin in husked rice ranged from 0.131~0.319 mg, 0.019~0.300 mg, and 0.310~0.407 mg/100 g, respectively, and in the case of milled rice, 0.074~0.007 mg, 0.003~0.013 mg, and 0.256~0.300 mg/100 g, respectively. There was a statistical significance between husked and milled rice, as husked rice showed a higher content of about 1.3~2.7 times than that of thiamine, riboflavin, and niacin in milled rice. As a result of the principal component analysis, thiamine, riboflavin, and niacin were divided into two groups in the loading plot. The husked and milled rice were entirely classified according to thiamine, riboflavin, and niacin components in the scores plot. © 2020 Korean Society of Food Science and Nutrition. All rights reserved.

키워드