VITAMINS
Online ISSN : 2424-080X
Print ISSN : 0006-386X
Vitamin B_1 Activity in Lactobacillus Fermenti of Vitamin B_1-like Substances Existing in Canned Mackerel and Vitamin B_1 Content of Canned Fish, Pork, Beef and Vegetables
Tomio ICHIKAWAAkiko TSUDAMasako SAKURADAReiji YOSHIKAWA
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JOURNAL FREE ACCESS

1987 Volume 61 Issue 10 Pages 501-504

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Abstract
Vitamin B_1 content of canned fish, pork, beef and vegetable was determined by three methods using various solvents and oxidation reagents. Vitamin B_1 activity of vitamin B_1-like substance existing in canned mackerel was investigated using Lactobacillus fermenti. 1) The method using K_3Fe(CN)_6-oxidation and benzene : n-butanol extraction seems to give true vitamin B_1 values of canned foods examined but does not by K_3Fe(CN)_6-oxidation and isobutanol extraction. 2) Vitamin B_1-like substances existing in canned mackerel exhibited no vitamin B_1 activity in L. fermenti.
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© 1987 THE VITAMIN SOCIETY OF JAPAN

この記事はクリエイティブ・コモンズ [表示 - 非営利 - 改変禁止 4.0 国際]ライセンスの下に提供されています。
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.ja
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