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Bioscience, Biotechnology, and Biochemistry
Vol. 64 (2000) No. 12 P 2712-2715

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http://doi.org/10.1271/bbb.64.2712

Food & Nutrition Science Notes

  The edible purple laver, Porphyra yezoensis, contained 51.49±1.51 μg 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.

Copyright © 2000 by Japan Society for Bioscience, Biotechnology, and Agrochemistry

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