Abstract
The changes of the vitamin B2 content of “Ika no Shiokara” (salted preserves of squid) during preservation were examined, and its content decreased a great deal at the early stage of the preservation of Kurozukuri-black colored, preserved with the squid's ink. A similar result was obtained when the squid's ink was added to a solution of vitamin B2. The cause for these results was presumed in the previous report to be attributed to a hemocyanin-like protein, and in order to make clear the relations between hemocyanin and the decrease of vitamin B2, we examined the effect of hemoglobin on the changes of the vitamin B2 content, as hemoglobin had the similar components as hemocyanin. The result showed that hemoglobin also decreased vitamin B2, and proved that this effect was due to heme group but not globin. And the bubbling of carbon monoxide into hemocyanin, hemoglobin and ink solutions made them lose the ability to decrease vitamin B2. Also the bubbling of oxygen into vitamin B2 solution decreased vitamin B2.
