Miyamoto Emi, Yabuta Yukinori, Kwak Chung Shil, Enomoto Toshiki, Watanabe Fumio
Department of Health and Nutrition, Nagasaki International University, Sasebo 859-3298, Japan.
J Agric Food Chem. 2009 Apr 8;57(7):2793-6. doi: 10.1021/jf803755s.
Vitamin B(12) contents of various Korean purple laver products were determined with the microbiological vitamin B(12) assay method. Although a substantial amount (133.8 microg/100 g) of vitamin B(12) was found in dried purple laver, seasoned and toasted laver products contained lesser vitamin B(12) contents (about 51.7 microg/100 g). The decreased vitamin B(12) contents in the seasoned and toasted laver products, however, were not due to loss or destruction of vitamin B(12) during the toasting process. Silica gel 60 thin layer chromatography-bioautogram analysis indicated that all Korean laver products tested contain true vitamin B(12), but not inactive corrinoid compounds. In vitro gastrointestinal digestion experiments indicated that digestion rate of vitamin B(12) from the dried Korean purple laver was estimated to be 50% under pH 2.0 conditions (as a model of normal gastric function). These results suggest that Korean purple laver products would be excellent vitamin B(12) sources for humans, especially vegetarians.
采用微生物学维生素B12测定法测定了韩国各种紫菜产品中的维生素B12含量。虽然在干紫菜中发现了大量（133.8微克/100克）的维生素B12，但调味和烤制紫菜产品中的维生素B12含量较低（约51.7微克/100克）。然而，调味和烤制紫菜产品中维生素B12含量的降低并非由于烤制过程中维生素B12的损失或破坏。硅胶60薄层色谱-生物自显影分析表明，所有测试的韩国紫菜产品都含有真正的维生素B12，而不是无活性的类咕啉化合物。体外胃肠道消化实验表明，在pH 2.0条件下（作为正常胃功能的模型），干韩国紫菜中维生素B12的消化率估计为50%。这些结果表明，韩国紫菜产品将是人类，尤其是素食者极好的维生素B12来源。
