No abstract

No abstract

There are little reports on the Se nutritional status of Koreans because of deficient Se database on foods. Furthermore, accuracy of existing data is questionable because they were analysed by AAS or ICP methods which have large losses of Se during pre‐treatment process. This study was aimed to evaluate the Se contents in meat and meat products using INAA‐method. The Korean preferred meats and meat products were selected. To minimize contamination, all the instruments and storage tools were used after washing with HNO3. The homogenized food samples of 10~20g were freeze‐dried at temperature of − 60 C for 48~96 h. Subsequently, instrumental neutron activation analysis was employed to determine the contents of Se in the freeze‐dried food samples. Analytical quality control was conducted using NIST SRMs. The analysis limit of Se in foods by INAA was 0.01ppm. Se contents in meat and meat products were in the range of 100ug~0.01ug. These results showed that selenium contents in meat and meat products are varied. These results could be used to accumulate basic data for Se contents in Korean foods and evaluate the nutritional status of Korean

Selenium is an essential micro‐mineral and antioxidant protecting from the free radical induced lipid peroxidation. However, there are little reports on the Se nutritional status of Koreans because of deficient Se database on foods. This study was aimed to evaluate Se contents in edible portion of processed foods using instrumental activation analysis (=INAA) method, which cause little Se loss during pre‐treatment. The most frequently consumed processed foods by Korean were selected for the analysis of Se contents. Each food samples were individually mixed using homogenizer made with titanium. The homogenized food samples of 10~20g were freeze‐dried at temperature of −60 C for 24~96 h and subsequently, used to analyze Se contents by INAA‐method. Analytical quality control was conducted using NIST SRMs. The analysis limit of Se in foods by INAA was 0.01ppm. Se contents in processed foods ranged from 0.22ug to 14.9ug in 100g foods. The selenium contents were various according to the type of processed foods. The mean Se contents in 100g Ramen, which is one of the most consumed foods among Koran people, was in 8.6ug. The selenium contents were 8.4ug, 6.4ug, 1.4ug in 100g cold noddle, wonton and instant coffee mixture, respectively. This result will be useful in establishing the food Se database for Koreans.Grant Funding Source: National Reserch Foundtion of Korea

There are little reports on the Se nutritional status of Korean because of the deficient Se database on foods. The measurement of Se content is difficult compared to other micro‐minerals, because it is volatile and lost by heating during prereatment. This study was aimed to measure Se contents in vegetable foods by INAA using freeze‐drying method as pretreatment. The Korean representative cereal and vegetables were selected. To minimize contaminations, all the instruments and storage tools were used after washing with HNO3. The homogenized food samples of 10~20g were freeze‐dried at the temperature of 60C for 48~96 h. Subsequently, INAA‐method was employed to determine the contents of Se in the freeze‐dried food samples. Analytical quality control was conducted using NIST SRMs. The analysis limit of Se in foods by INAA was 0.01ppm. The LODs were different between cereal and vegetables, being in the range of 0.002~0.149. Se contents could not be detected in some cereal and vegetables. The Se contents in the detectable cereals ranged from 0.21 to 10.42ug in 100g cereals and were various by cereal type. The Se contents in vegetables were various and in the range of 0.56~18.35ug in 100g food. This result would be useful for establishment of food Se database and useful in assessment of Korean Se intake status