魚肉のビタミンB群含量

抄録

The amounts of thiamine, riboflavin, niacin and vitamin B₁₂, were determined microbiologically in the muscles of several species of fish.
The assay methods and results obtained were showr in Tables 1 and 2.
Figures of Table 2 indicate that the red muscle of fish is very rich in thiamine, riboflavin and vitamin B₁₂, but contains rather less niacin than the ordinary muscle. The most marked difference between the red and ordinary muscles was observed in Katsuwonus vagans, in which the amounts of thiamine, riboflavin and vitamin B₁₂ in the former were approximately nine, twenty and six times of those in the latter, respectively. The feature of the accumulation of these B-vitamins in the red muscle is very similar to the case observed in the liver and this fact may support the assumption formerly proposed by several workers including the authors that the muscle takes a part of physiological functions performed by the liver.
Finally, from the nutritional point of view, the muscle of fish may be considerd to be the fairly excellent source of B-vitamins, such as riboflavin, niacin and vitamin B₁₂.