Characterization of vitamin B 12 compounds from edible shellfish, clam, oyster, and mussel
Characterization of vitamin B 12 compounds from edible shellfish, clam, oyster, and mussel
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可食用贝类、蛤、牡蛎和贻贝中维生素 B 12 化合物的表征
DOI：
10.1080/09637480020027000-3-6
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发表时间：
2001
影响因子：
3.9
通讯作者：
Y. Nakano
中科院分区：
文献类型：
--
作者：
F. Watanabe;H. Katsura;S. Takenaka;T. Enomoto;E. Miyamoto;Toshiyuki Nakatsuka;Y. Nakano
采用莱希曼乳杆菌 ATCC 7830 微生物学方法和内因子化学发光法测定各种食用贝类的维生素 B 12 含量。贝类中微生物法测定的值比化学发光法测定的值高1.2-19.8（M/C比）倍。从最常食用的贝类、牡蛎 (M/C, 1.5)、贻贝 (M/C, 1.2) 和短颈蛤 (M/C, 2.7) 中纯化了维生素 B 12 化合物，并进行了部分表征。从这些贝类中纯化的每种红色维生素 B 12 化合物（M/C，1.0-1.2）的 TLC 和 HPLC 模式与真正的维生素 B 12 相同。虽然微生物方法测定维生素 B 12 的较高值可能是由于维生素 B 12 替代化合物的出现，但从这些值（≧ 6 μ）来看，可食用贝类将是极好的维生素 B 12 来源。 g/100g)通过化学发光法测定。
Vitamin B 12 content of various edible shellfish was determined by both Lactobacillus leichmannii ATCC 7830 microbiological and intrinsic factor-chemiluminescence methods. The values determined by the microbiological method were 1.2-19.8 (M/C ratio) fold greater in the shellfish than the values determined by the chemiluminescence method. Vitamin B 12 compounds were purified from most eaten shellfish, oyster (M/C, 1.5), mussel (M/C, 1.2), and short-necked clam (M/C, 2.7), and partially characterized. TLC and HPLC patterns of each red-colored vitamin B 12 compound (M/C, 1.0-1.2) purified from these shellfish were identical to those of authentic vitamin B 12. Although the higher values in the determination of vitamin B 12 by the microbiological method may be due to the occurrence of vitamin B 12 -substitutive compounds, the edible shellfish would be excellent vitamin B 12 sources judging from the values (≧ 6 μ g/100g) determined by the chemiluminescence method.