The contents of β-carotene and retinol in processed and restaurant foods, such as Korean noodles, mandus, rice cakes and bread products, were quantified by high-performance liquid chromatography (HPLC) with UV/visible and fluorescence detector, respectively. Samples were collected from different local areas (i.e. Gangwon-do, Gyeonggido, Gyeongsang-do, Seoul, Jeolla-do, and Chungcheong-do). After homogenization, samples were hydrolyzed by direct alkali saponification; thereafter, fat-soluble components were extracted by a mixture of n-hexane/ethylacetate (85:15, v/v), containing 0.01% butylated hydroxytoluene (BHT). β-carotene and retinol contents in infant formula used as an in-house material for the analytical quality control. Among 14 Korean noodles, high contents of β-carotene were found in Bibim-Guksu (average 442.43 μg/100 g) and Jjolmyeon (average 301.39 μg/100 g). In 4 Korean mandus, the highest contents of β-carotene was determined in Kimchi-mandu (average 197.64 μg/100 g), resulting in 33.3 RE of the converted vitamin A. Among 12 Korean rice cakes, Maeun-Tteokbokki and Modm-Chaltteok contained relatively high content of β-carotene with 205.11 and 41.33 μg/100 g, respectively, while retinol was detected only in Maeun-Tteokbokki (1.65～10.45 μg/100 g). In addition, among 8 bread products, 77.3 RE of pastry, 51.2 RE of buttercream-bread, and 41.4 RE of morning roll were found as the contents of the converted vitamin A.

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:The fat content, fatty acid composition, trans fatty acid content and triacylglycerol (TAG) composition of 22 chocolates (domestics 8, foreigns 14) collected from the Korea distribution markets were investigated. The crude fat was extracted by acid hydrolysis method and analyzed by gas chromatography (GC) and reversed-phase HPLC for fatty acid and TAG compositions, respectively. The crude fat content of all chocolates varied between 30.11% and 49.59%. The major fatty acids in most of the chocolates were palmitic acid (19.36∼31.15 wt%), stearic acid (5.11∼36.32 wt%) and oleic acid (18.77∼36.68 wt%). Whereas lauric acid (approximately 35.43 wt%) was detected in chocolate fat of sample No. 18. High oleic acid content was observed for the sn-2 position fatty acid with a range from 64.91% to 86.93%. Trans fatty acid contents in domestic chocolates (sample No. 1∼8) and foreign chocolates (sample No. 9∼22) were 0.03∼ 0.59 wt% (0.01∼0.19 g/100g chocolate) and 0.05∼6.32 wt% (0.02∼1.99 g/100g chocolate), respectively. In TAG composition, TAGs such as POP/PPO(1,3(2)-palmitoyl-2(3)-oleoyl glycerol, PN=48), POS/PSO(palmitoyl-oleoyl-stearoyl glycerol or palmitoyl-stearoyl-oleoyl glycerol, PN=50), SOS/SSO(1,3(2)-stearoyl-2(3)-oleoyl glycerol, PN=50) were mainly detected in most of the chocolates. The peaks of TAG with low PN (ex, 32-34, 36-38, and 40-42) were detected in No. 18 chocolate fat because of containing short chain fatty acid such as lauric acid.

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