ABSTRACT
Purpose@#A total of 39 seafood menus were prepared according to the Korean standard recipe, and analyzed for vitamin B 9 (folate) and B 12 (cobalamins) contents, using validated applied analytical methods. The menus included Guk/Tang/Jjigae (boiled or stewed dishes, n = 10), Bokkeum (stir-fried dishes, n = 10), Jjim/Jorim (braised or steamed dishes, n = 7), Gui (baked or grilled dishes, n = 7), Twigim (deep-fried dishes, n = 2) and Muchim (dried or blanchedseasoned dishes, n = 3). @*Methods@#The contents of vitamin B 9 and B12 in all food samples were determined by the trienzyme extraction-Lactobacillus casei and immunoaffinity-high-performance liquid chromatography/photodiode array detection methods. Analytical quality control was performed in order to assure reliability of the analysis. @*Results@#Accuracy (97.4–100.6% recoveries) and precision (< 6% relative standard deviations for repeatability and reproducibility) of vitamin B 9 and B12 analyses were determined to be excellent. The vitamin B 9 and B 12 contents of the 39 seafood menus evaluated, varied in the range of 1.83–523.08 μg/100 g and 0.11–38.30 μg/100 g, respectively, depending on the ingredients and cooking methods. The vitamin B 9 content was highest in Jomi-gim (523.08 μg/100 g), followed by Geonsaeu-bokkeum (128.34 μg/100 g) and Janmyeolchi-bokkeum (121.53 μg/100 g). Vitamin B12 was detected in all seafood menus, with highest level obtained in Kkomack-jjim (41.58 μg/100 g). The seaweed dish was found to have high levels of both vitamin B 9 and B12 . All assays were performed under strict quality control. @*Conclusion@#Guk and Tang menus, which contain a large amount of water, were relatively lower in the vitamin B 9 and B12 contents than the other menus. Bokkeum menus containing various vegetables were high in the vitamin B 9 content, but the vitamin B12 content was dependent on the type of seafood used in the menu.