1962 年 20 巻 3 号 p. 126-128
In this report, total riboflavin content and three different types of riboflavin contained in fresh eggs were measured. Riboflavin determination was carried out by the microriboflavin assay method of K. Yagi.
Fish eggs, as fresh and mature as possible were collected from the fish market as Tsukiji in Tokyo.
The results are shown in Table 1-3. The total riboflavin content of fresh eggs ranged from approximately 600γ% to 700γ% in the average.
It was found that the percentages of three different types of riboflavin contained in fish eggs show the wide variations, but the great parts of riboflavin in fish eggs exist in the form of nucleotides, namely flavin adenine dinucleotide and flavin mononucleotide.