Yolk of the Century Egg (Pidan) Contains a Readily Digestible Form of Free Vitamin B12
Yolk of the Century Egg (Pidan) Contains a Readily Digestible Form of Free Vitamin B12
复制标题
DOI：
10.3177/jnsv.62.366
复制
发表时间：
2016-10-01
影响因子：
1.6
通讯作者：
Watanabe, Fumio
中科院分区：
文献类型：
--
作者：
Teng, Fei;Bito, Tomohiro;Watanabe, Fumio
在这项研究中，我们测定了市售的世纪鸡蛋（皮蛋）的维生素B-12的含量，并详细描述了其维生素B-12的组成。世纪鸡蛋的蛋黄和白色（每100 g湿重）分别含有1.9 ± 0.6和0.8 ± 0.3 μ g维生素B-12。采用液相色谱-电喷雾串联质谱（LC-MS/MS）对从蛋黄和白色中分离纯化的维生素B-12化合物进行了鉴定，确定为维生素B-12。通过Sephadex G-50凝胶过滤，世纪鸡蛋蛋黄或白色中存在的维生素B-12完全以大分子组分回收，但不能以游离维生素B-12组分回收。然而，对于与世纪蛋黄中的蛋白质结合的维生素B-12，在体外胃消化期间形成约52%的游离维生素B-12，并且在鸡蛋白色中未检测到游离维生素B-12。
In this study, we determined the vitamin B-12 content of commercially available century eggs (pidan) and characterized their vitamin B-12 compositions in detail. The egg yolk and white of century eggs (each 100 g wet weight) contained 1.9 +/- 0.6 and 0.8 +/- 0.3 mu g of vitamin B-12, respectively. The vitamin B-12 compounds purified from the egg yolk and white were identified as vitamin B-12 using liquid chromatography-electrospray ionization/tandem mass spectrometry. The vitamin B-12 present in the yolk or white of century eggs was recovered completely in macromolecular fractions, but not in free vitamin B-12 fractions by Sephadex G-50 gel filtration. However, with respect to the vitamin B-12 bound to protein in the century egg yolk, approximately 52% of the free vitamin B-12 was formed during in vitro gastric digestion and no free vitamin B-12 was detected in the egg white.