Choline Contents Survey in Commercial Milks
2008
Jung, W.C. (Gyeongsang National University, Jinju, Republic of Korea) | Kim, Y.I. (Konyang University, Nonsan, Republic of Korea) | Shon, H.Y. (Agricultural Technology Center, Yangsan City Hall, Yangsan, Republic of Korea) | Kim, S. (Gyeongsang National University, Jinju, Republic of Korea) | Lee, H.J. (Gyeongsang National University, Jinju, Republic of Korea), E-mail: [email protected]
Choline is important an organic compound for normal membrane function, acetylcholine synthesis, lipid transport, and methyl metabolism. In biological tissues and foods, there are multiple choline compounds that contribute to choline content. Many researches suggest that memory and intelligence are improved by the supplement of choline. Recently, according to the effects of choline for memory, choline has been added to milk. In this study, the content of choline was analyzed the commercial whole milks and flavored milks by enzymatic method. The standard curve was linear with 0.00316 slope and 0.994 correlation coefficient. Recoveries varied between 89.8 and 97.6%. Contents of choline in whole milks and flavored milks were 14.56-15.19 and 4.11-11.50 mg/100g, respectively. The results of this study may be usable for the establishment of choline adequate intake for Korean.
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