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Food Analytical Methods

, Volume 11, Issue 9, pp 2597–2606 | Cite as

Immunoaffinity-HPLC Analysis for Vitamin B12 of Korean Cattle-Hanwoo (Bos taurus coreanae)

  • Beom-Gyun Jeong
  • Geumju Mun
  • Jiyoung Jung
  • Jiyeon Chun
Article
  • 42 Downloads

Abstract

Nutritional information on Hanwoo (Bos taurus coreanae) frequently consumed in Korea is of high concern, but reliable vitamin B12 database is not available. This study was performed to produce reliable vitamin B12 data for revision of national Food Composition Table. Total 37 retail cuts of Hanwoo (10 primal cuts) were analyzed for vitamin B12, and the applied immunoaffinity-HPLC method was verified. Analytical quality control (QC) was also performed at internal (QC chart) and external (proficiency test) levels. Over 97% recoveries were obtained from vitamin B12 analysis of certified reference materials, indicating good accuracy. Coefficient variations for repeatability and reproducibility were 8.5 and 10.5%, respectively, which were below the acceptance precision level of guideline. Assay proficiency was excellent based on z-score − 0.2 in a proficiency test. Vitamin B12 contents of Hanwoo significantly varied depending on the types of primal and retail cuts (p < 0.05). Galbi (rib) showed the highest mean vitamin B12 with the range of 1.61~3.58 μg/100 g among 10 primal cuts. For 37 sub-cuts, Anchangsal in Galbi was the highest by 3.58 μg/100 g, while Samgaksal in Seoldo was the lowest by 0.95 μg/100 g. Vitamin B12 levels were also significantly different within the same primal cuts (p < 0.05). The largest difference in vitamin B12 content was observed in Seoldo (0.95~2.31 μg/100 g), while differences in vitamin B12 of Yangii sub-cuts (except for Chimasal) were not significant at α = 0.05 but significant at α = 0.1. QC chart showed that all analysis was under the control. All verified data is expected to be used for national and international vitamin B12 databases.

Keywords

Vitamin B12 Beef cuts Method validation Quality control Food Composition Table 

Notes

Acknowledgements

This study was performed by the financial support of KRDA for the 9th revision of national Food Composition Table (PJ010838062016).

Funding

This study was funded by Korea Rural Development Administration (grant number PJ010838062016).

Compliance with Ethical Standards

Conflict of Interest

Beom-Gyun Jeong declares that he/she has no conflict of interest. Geumju Mun declares that he/she has no conflict of interest. Jiyoung Jung declares that he/she has no conflict of interest. Jiyeon Chun declares that he/she has no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent

Not applicable.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food Science and TechnologySunchon National UniversitySuncheonRepublic of Korea

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