Nishioka Michiko, Kanosue Fuki, Yabuta Yukinori, Watanabe Fumio
Department of Health Science, University of Kochi, Kochi, Japan.
J Nutr Sci Vitaminol (Tokyo). 2011;57(6):432-6. doi: 10.3177/jnsv.57.432.
The loss of vitamin B(12) in round herring meats during various cooking treatments was evaluated. Although amounts of vitamin B(12) were three times greater in the viscera (37.5 ± 10.6 µg/100 g fresh weight) than in the meats, about 73% of total vitamin B(12) found in the whole fish body (except for head and bones) were recovered in the meats (5.1 ± 1.0 µg of vitamin B(12)). The vitamin B(12) contents of the round herring's meats were significantly decreased up to ~62% during cooking by grilling, boiling, frying, steaming, and microwaving. There was, however, no loss of vitamin B(12) during vacuum-packed pouch cooking. Model experiment using hydroxocobalamin suggest that loss of vitamin B(12) is dependent on the degree of temperature and time used in conventional cooking, and is further affected by the concomitant ingredients of food. Retention of vitamin B(12) was not dependent on vacuum or temperature (or both) used in the vacuum-packed pouch cooking.
评估了不同烹饪处理过程中圆鲱鱼肉中维生素B12的损失情况。尽管内脏中维生素B12的含量（37.5±10.6微克/100克鲜重）是鱼肉中的三倍，但在整条鱼体（除头部和骨头外）中发现的总维生素B12约73%存在于鱼肉中（5.1±1.0微克维生素B12）。通过烤、煮、煎、蒸和微波烹饪，圆鲱鱼肉中的维生素B12含量显著降低，降幅高达约62%。然而，在真空包装袋烹饪过程中维生素B12没有损失。使用羟钴胺素进行的模型实验表明，维生素B12的损失取决于传统烹饪中使用的温度和时间，并且还受到食物中伴随成分的进一步影响。维生素B12的保留不取决于真空包装袋烹饪中使用的真空或温度（或两者）。
