Watanabe F, Takenaka S, Katsura H, Masumder S A, Abe K, Tamura Y, Nakano Y
Department of Health Science, Kochi Women's University, Japan.
J Agric Food Chem. 1999 Jun;47(6):2341-3. doi: 10.1021/jf981065c.
Vitamin B(12) concentrations of dried green (Enteromorpha sp.) and purple (Porphyra sp.) lavers (nori) were determined by both Lactobacillus leichmannii ATCC 7830 microbiological and intrinsic factor chemiluminescence methods. The values determined by using the microbiological method (63.58 +/- 2.90 and 32.26 +/- 1.61 microg/100 g of dry weight) were identical to those found by using the chemiluminescence method (69.20 +/- 2.21 and 25.07 +/- 0.54 microg/100 g of dry weight) in both dried green and purple lavers, respectively. A silica gel 60 thin-layer chromatography of both laver extracts shows that non-coenzyme forms (hydroxo and cyano forms) of vitamin B(12) predominate in both dried lavers. The dried lavers contained lesser amounts of dietary iodine ( approximately 4-6 mg/100 g of dry weight) relative to other seaweeds, suggesting that excessive intake of the dried lavers is unlikely to result in harmful intake of dietary iodine. These results indicate that the dried lavers (nori) are the most excellent source of vitamin B(12) among edible seaweeds, especially for strict vegetarians.
采用赖氏乳杆菌ATCC 7830微生物法和内因子化学发光法测定了干绿紫菜（浒苔属）和紫紫菜（紫菜属）中维生素B12的含量。在干绿紫菜和紫紫菜中，微生物法测定的值（分别为63.58±2.90和32.26±1.61微克/100克干重）与化学发光法测定的值（分别为69.20±2.21和25.07±0.54微克/100克干重）相同。两种紫菜提取物的硅胶60薄层层析表明，干紫菜中维生素B12的非辅酶形式（羟基和氰基形式）占主导。相对于其他海藻，干紫菜的膳食碘含量较少（约4 - 6毫克/100克干重），这表明过量食用干紫菜不太可能导致膳食碘的有害摄入。这些结果表明，干紫菜（海苔）是可食用海藻中维生素B12的最佳来源，尤其对于严格的素食者而言。
