各種食品中のキノリン酸,トリゴネリンおよびN^1-メチルニコチンアミドの含量ならびに加熱によるそれらのニコチン酸,ニコチンアミドへの変換

概要

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Quinolinic acid, trigonelline, N^1-methylnicotinamide and niacin contents in various common Japanese foods were determined. Quinolinic acid was distributed widely, and the highest content found in "katsuobushi" (dried bonito) was 5.3mg/100g. Very high correlation between quinolinic acid content and niacin content was observed (r=0.936). Trigonelline was localized in some sea foods, pea and coffee bean. Trigonelline content in coffee bean was extremely high, nearly one percent. Generally speaking, N^1-methylnicotinamide was distributed mainly in the foods of animal origin. The highest content was 3.2mg/100g in dried "wakame" seaweed (Undaria pinnatifida). Quinolinic acid, trigonelline and N^1-methylnicotinamide were proved to be converted into nicotinic acid or nicotinamide after being heated at over 180℃. It was suggested that these compounds in foods were converted into vitamin after high temperature cooking. In addition to quinolinic acid, trigonelline and N^1-methylnicotinamide, some unknown compounds which are converted into nicotinic acid or nicotinamide during high temperature cooking may be present in foods.
日本ビタミン学会の論文
1986-11-25