Determination of Cobalamin and Related Compounds in Foods
Determination of Cobalamin and Related Compounds in Foods
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DOI：
10.5740/jaoacint.18-0045
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发表时间：
2018-09-01
影响因子：
1.6
通讯作者：
Bito, Tomohiro
中科院分区：
文献类型：
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作者：
Watanabe, Fumio;Bito, Tomohiro
钴胺素，也称为红色维生素 B-12，存在于肉类、牛奶和鱼类等动物性食品中。从食品中提取各种钴胺素化合物，并将其转化为最稳定的氰钴胺素，以便通过各种方法进行分析。传统上，食品中的钴胺素含量是通过使用德氏乳杆菌亚种进行微生物测定来测定的。乳酸菌美国典型培养物保藏中心7830。然而，这种乳酸菌可以用脱氧核苷或脱氧核苷酸（称为耐碱因子）替代钴胺素。因此，通过这种微生物测定法测定的某些食品中的钴胺素含量通常是不正确的。评估某些食物是否含有钴胺素或非活性类咕啉（或两者）的困难可以通过在硅胶薄层色谱法分离样品后使用钴胺素依赖性埃希氏菌进行生物自显影来轻松解决。 LC/电喷雾电离串联质谱也用于分析类咕啉化合物，并且已在食品中鉴定出多种非活性类咕啉化合物。
Cobalamin, also known as the red-colored vitamin B-12, is found in animal-based foods such as meat, milk, and fish. Various cobalamin compounds are extracted from foods and converted into cyanocobalamin, which is most stable, to be analyzed by various methods. Traditionally, the cobalamin content of foods is determined by microbiological assay with Lactobacillus delbrueckii subsp. lactis American Type Culture Collection 7830. However, this lactic acid bacterium can substitute deoxyribosides or deoxynucleotides (known as an alkali-resistant factor) for cobalamin. Therefore, cobalamin contents determined by this microbiological assay are often incorrect in some foods. The difficulty of evaluating whether certain foods contain cobalamin or inactive corrinoids (or both) may be easily resolved by the use of bioautography with a cobalamin-dependent Escherichia coil after separation of the sample by silica gel TLC. LC/electrospray ionization tandem mass spectrometry is also used to analyze corrinoid compounds, and various inactive corrinoid compounds have been identified in foods.