Watanabe F, Takenaka S, Katsura H, Miyamoto E, Abe K, Tamura Y, Nakatsuka T, Nakano Y
Department of Health Science, Kochi Women's University, Japan.
Biosci Biotechnol Biochem. 2000 Dec;64(12):2712-5. doi: 10.1271/bbb.64.2712.
The edible purple laver, Porphyra yezoensis, contained 51.49+/-1.51 microg of vitamin B12 compounds per 100 g dry weight of the laver (mean +/- SEM, n = 4). A vitamin B12 compound was purified from the lyophilized purple laver and partially characterized. The silica gel 60 TLC and reversed-phase HPLC patterns of the purified pink-colored compound were identical to those of authentic vitamin B12, but not to those of vitamin B12 analogues inactive for humans.
可食用紫菜（条斑紫菜）每100克干重紫菜中含有51.49±1.51微克维生素B12化合物（平均值±标准误，n = 4）。从冻干的紫菜中纯化出一种维生素B12化合物并对其进行了部分特性鉴定。纯化后的粉红色化合物的硅胶60薄层层析（TLC）和反相高效液相色谱（HPLC）图谱与标准维生素B12的图谱相同，但与对人体无活性的维生素B12类似物的图谱不同。
