文章基本信息

标题：Yolk of the Century Egg (Pidan) Contains a Readily Digestible Form of Free Vitamin B12
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作者：Fei TENG ; Tomohiro BITO ; Shigeo TAKENAKA 等
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2016
卷号：62
期号：5
页码：366-371
DOI：10.3177/jnsv.62.366
出版社：Center for Academic Publications Japan
摘要：In this study, we determined the vitamin B₁₂ content of commercially available century eggs (pidan) and characterized their vitamin B₁₂ compositions in detail. The egg yolk and white of century eggs (each 100 g wet weight) contained 1.9±0.6 and 0.8±0.3 μg of vitamin B₁₂, respectively. The vitamin B₁₂ compounds purified from the egg yolk and white were identified as vitamin B₁₂ using liquid chromatography-electrospray ionization/tandem mass spectrometry. The vitamin B₁₂ present in the yolk or white of century eggs was recovered completely in macromolecular fractions, but not in free vitamin B₁₂ fractions by Sephadex G-50 gel filtration. However, with respect to the vitamin B₁₂ bound to protein in the century egg yolk, approximately 52% of the free vitamin B₁₂ was formed during in vitro gastric digestion and no free vitamin B₁₂ was detected in the egg white.
关键词：century egg;egg yolk;In vitro gastric digestion;pidan;vitamin B12