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Bioavailability of Vitamins B_1 and B_6 in Foods.

食物中维生素 B_1 和 B_6 的生物利用度。

基本信息

批准号：
01560103
负责人：
TADERA Kenjiro
金额：
$ 1.15万
依托单位：
Kagoshima University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1989
资助国家：
日本
起止时间：
1989 至 1990
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-01560103/
关键词：
Bioavailability Pyridoxine-5'-beta-qlucoside Quantification of vitamin B_6 by HPLC Decomposition of vitamin B_6 Ascorbic acid Thiamin Thiamin conjugate Soybeans 結合型ビタミンB_1 ビタミンB_6 ビタミンの損耗植物性食品結合型ビタミンB_6 ピリドキシングルコシド

项目摘要

1. Method for Simultaneous Quantification of Vitamin B_6 Components in Foods : The primary form of vitamin B_6 in plant foods is 5'-O- (beta-D-glucopyranosyl) pyridoxine (PNG) that is incompletely available to animals. A simple high-performance liquid chromatographic method has been developed for the simultaneous quantification of PNG and all B_6 vitamins in various plant foods, using a single column with an isocratic solvent system. This method offered precise results within 40 min. The contents of vitamin B_6 components in several foods, which were obtained by this method, were in good agreement with those reported in the literature.2. Loss of Vitamin B_6 Activity During Food Processing and Cooking : In pyridoxine ascorbic acid (AsA) -Cu^<2+> mixtures and canned juice, the autooxidation of AsA reduced the vitamin B_6 content by 15-20%. Decomposition of Vitamin B_6 in vegetable juices seemed to vary according to the amount of AsA added to the juices. Hence, hydroxylation of vitamin B_6 by hydroxyl radical generated during the autooxidation of ascorbic acid was inferred to cause the 10-20% loss of vitamin B_6 in plant foods during food processing and cooking.3. Vitamin B_1 Conjugate in Plant Foods : Vitamin B_1 in plant foods except for soybeans, green soybeans and purple laver (rice bran, mustard powder, wheat flour, wheat germ, natto and sesame seeds) exsists as thiamin and its phosphate esters. Thiamin glycoside was not detected in all food samples tested. An unidentified vitamin B_1 conjugate was found in whole soybeans and defatted soybeans. The isolation method and chemical structure of the compound remains unsettled.

1.食品中维生素B_6组分的同时测定方法：植物性食品中维生素B_6的主要形式是5 ′-O-（β-D-吡喃葡萄糖基）吡哆醇（PNG），动物不能完全利用。本文建立了一种简单的高效液相色谱法，在等度溶剂体系下，用单柱同时测定多种植物性食品中的PNG和所有B_6维生素。该方法可在40 min内得到准确的结果，用该方法测定的几种食品中维生素B_6组分的含量与文献报道的结果一致.维生素B_6活性在食品加工和烹调过程中的损失：在吡哆醇抗坏血酸（阿萨）-Cu^2+>混合物和罐装果汁中，阿萨的自氧化使维生素B_6含量降低15- 20%。维生素B_6在蔬菜汁中的分解似乎随阿萨的加入量而变化。因此，在食品加工和烹饪过程中，维生素B_6被抗坏血酸自氧化过程中产生的羟基自由基羟基化，导致植物性食品中维生素B_6损失10-20%.植物性食品中的维生素B_1结合物：除大豆、绿色大豆和紫菜（米糠、芥末粉、小麦粉、小麦胚芽、纳豆和芝麻）外，植物性食品中的维生素B_1以硫胺素及其磷酸酯的形式存在。在所有测试的食物样本中，并没有发现硫胺素苷。在整粒大豆和脱脂大豆中发现了一种未鉴定的维生素B_1结合物。该化合物的分离方法和化学结构仍不确定。