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.
