TLC Analysis of Corrinoid Compounds in Fish Sauce

Abstract

The amounts of vitamin B₁₂ (16.3 ± 5.8 µg/100 g) determined with the Lactobacillus microbiological method were about 5.4‐fold greater in various fish sauces (n = 15) made in Japan than the values (3.0 ± 2.0 µg/100 g) determined with the intrinsic factor‐based chemiluminescence method. Corrinoid compounds found in the selected nine fish sauces were separated with silica gel 60 thin layer chromatography (TLC) and determined with the microbiological method, indicating that most B₁₂ is derived from unidentified corrinoid compounds. These results suggest that fish sauce may not be suitable for use as a vitamin B₁₂ source.

Keywords:

• TLC
• Bioavailability
• Corrinoid
• Fish sauce
• Fermented foods
• Vitamin B₁₂