Okamoto Naho, Bito Tomohiro, Hiura Nanami, Yamamoto Ayaka, Iida Mayu, Baba Yasuhiro, Fujita Tomoyuki, Ishihara Atsushi, Yabuta Yukinori, Watanabe Fumio
The United Graduate School of Agricultural Sciences, Tottori University, 4-101 Koyama-Minami, Tottori City, Tottori 680-8553, Japan.
Faculty of Agriculture, School of Agricultural, Biological, and Environmental Sciences, Tottori University, Tottori 680-8553, Japan.
ACS Omega. 2020 Mar 10;5(11):6207-6214. doi: 10.1021/acsomega.0c00425. eCollection 2020 Mar 24.
Food additives, such as hypochlorous acid water, sodium metabisulfite, and sodium sulfite, strongly affect the chemical and biological properties of vitamin B (cyanocobalamin) in aqueous solution. When cyanocobalamin (10 μmol/L) was treated with these compounds, hypochlorous acid water (an effective chlorine concentration of 30 ppm) rapidly reacted with cyanocobalamin. The maximum absorptions at 361 and 550 nm completely disappeared by 1 h, and vitamin B activity was lost. There were no significant changes observed in the absorption spectra of cyanocobalamin for 0.01% (w/v) sodium metabisulfite; however, a small amount of the reaction product was formed within 48 h, which was subsequently identified as sulfitocobalamin through high-performance liquid chromatography. Similar results were shown for sodium sulfite. The effects of these food additives on the vitamin B content of red shrimp and beef meats were determined, revealing no significant difference in vitamin B content of shrimp and beef meats with or without the treatment even in hypochlorous acid water. The results suggest that these food additives could not react with food vitamin B in food, as most of this vitamin present in food is its protein-bound form rather than the free form.
食品添加剂，如次氯酸水、焦亚硫酸钠和亚硫酸钠，会强烈影响水溶液中维生素B（氰钴胺）的化学和生物学性质。当用这些化合物处理氰钴胺（10 μmol/L）时，次氯酸水（有效氯浓度为30 ppm）与氰钴胺迅速反应。在361和550 nm处的最大吸收在1小时内完全消失，维生素B活性丧失。对于0.01%（w/v）的焦亚硫酸钠，氰钴胺的吸收光谱没有观察到显著变化；然而，在48小时内形成了少量反应产物，随后通过高效液相色谱法鉴定为亚硫酸钴胺。亚硫酸钠也显示出类似结果。测定了这些食品添加剂对红虾和牛肉中维生素B含量的影响，结果表明，即使在次氯酸水中处理，虾和牛肉中维生素B的含量在处理前后也没有显著差异。结果表明，这些食品添加剂不会与食品中的维生素B发生反应，因为食品中存在的这种维生素大部分是与蛋白质结合的形式，而不是游离形式。
