ScholarWorks@숙명여자대학교

초록

To aid in the development of a food nutrient database, the ash and mineral contents of 26 kinds of commercial sauces were analyzed. The contents of Na, Ca, K, P, Mg, Fe, Mn, Zn, and Cu were analyzed using ICP-OES, while that of Se was analyzed using ICP-MS. The reliability of the analytical method for the analysis of minerals and ash was confirmed based on a control chart. The ash contents of the sauces ranged from 1.08 to 12.79 g/100 g, with ‘Gondeulenamulbab yangnyeomjang’ showing the highest Na, K, P, and ash contents. The Na contents of the sauces differed greatly from 272.68 to 4,336.56 mg/100 g, with ‘Gondeulenamulbab yangnyeomjang’ (4,336.56±67.34 mg/100 g) exhibiting the highest Na content. The mineral content ranges of the sauces were 5.93–108.36 mg/100 g for Ca, 51.74–448.76 mg/100 g for K, 7.81–115.95 mg/100 g for P, and 2.69–74.45 mg/100 g for Mg. The sauces also contained 2.14–1,162.73 µg/100 g of Fe, 7.57–609.21 µg/100 g of Mn, 3.38–145.74 µg/100 g of Cu, and 1.51–156.78 µg/100 g of Se. These results can be utilized as a basic database for the nutritional contents of commercial sauces as well as for the development of new sauce products.

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