2012 Fiscal Year Final Research Report
Analysis of all forms of vitamin B6 contents in foods by new enzyme-HPLC method
| Project/Area Number |
23650483
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kochi University |
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Principal Investigator |
YAGI Toshiharu 高知大学, 教育研究部自然科学系, 教授 (90110759)
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| Project Period (FY) |
2011 – 2012
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| Keywords | ビタミンB6 / 食品 / 母乳 / 味噌 / 寿司ネタ / 刺身 / 糖尿病合併症 / 食品成分表 |
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| Research Abstract |
Contents of six forms and a storage form of vitamin B6 in foods were determined by the highly sensitive method (new enzyme-HPLC method). The conditions for preparation of analytical samples of foods were firstly developed. The contents in several animal and plant foods were determined. Then, some sashimi used for sushi toppings, fermented soy bean foods, and Japanese women’s milk were analyzed.
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