TLC Analysis of Corrinoid Compounds in Fish Sauce

Autor:	Shigeo Takenaka, Toshiki Enomoto, Fumio Watanabe, Shingo Tsuyama
Rok vydání:	2003
Předmět:	Chromatography biology Silica gel Clinical Biochemistry Pharmaceutical Science biology.organism_classification Biochemistry Thin-layer chromatography Analytical Chemistry law.invention chemistry.chemical_compound B vitamins Corrinoid chemistry law Lactobacillus Cyanocobalamin Food science Fermentation in food processing Chemiluminescence
Zdroj:	Journal of Liquid Chromatography & Related Technologies. 26:2703-2707
ISSN:	1520-572X 1082-6076
DOI:	10.1081/jlc-120024540
Popis:	The amounts of vitamin B12 (16.3 ± 5.8 µg/100 g) determined with the Lactobacillus microbiological method were about 5.4‐fold greater in various fish sauces (n = 15) made in Japan than the values (3.0 ± 2.0 µg/100 g) determined with the intrinsic factor‐based chemiluminescence method. Corrinoid compounds found in the selected nine fish sauces were separated with silica gel 60 thin layer chromatography (TLC) and determined with the microbiological method, indicating that most B12 is derived from unidentified corrinoid compounds. These results suggest that fish sauce may not be suitable for use as a vitamin B12 source.
Databáze:	OpenAIRE
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