ビタミンB_<12>強化食品に関する研究 : (I)食品中ビタミンB_<12>の安定度について

概要

論文の詳細を見る
The change of vitamin B_<12> in enriched miso (fermented bean paste), jam, cream and soy under storage or in heating was tested by microbiological method with Euglena gracilis var. bacillaris. (1) Vitamin B_<12> in miso was relatively stable. During storage for 30 days, the vitamin in miso remained 89 per cent at 3-5℃, and 79-85 per cent at 3-5℃ and 35-59 per cent at 30℃. (2) On the other hand, vitamin B_<12> in soy was considerably unstable during the storage. Then vitamin B_<12> in it remained 75 per cent at 30℃. (3) It was confirmed that Torula utilis, Mycoderma cerevisiae etc. had vitamin B_<12>-forming ability slightly. (4) Moreover, vitamin B_<12> in miso was comparatively stable on heating. Consequently, only 6 per cent of vitamin B_<12> in it was degraded by heating for 30 minutes at 100℃. But vitamin B_<12> in soy was so unstable on heating that, 28-54 per cent of vitamin B_<12> in it was degraded on heating for 12-30 minutes. In short, the enrichment of soy with vitamin B_<12> seems to be unsuitable. (5) 67-78 per cent of vitamin B_<12> enriched in jam was degraded during storage for 30 days at 3-5℃ or 30℃, while only 16-24 per cent of vitamin B_<12> enriched in cream was degraded under the same conditions.
日本ビタミン学会の論文