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第72号(2017-12-25) >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/2571

Title: 小魚の佃煮のビタミンB_<12>供給源としての評価 : 胃内人工消化試験による評価
Other Titles: Evaluation of Small Fish “Tsukudani” as a Vitamin B_<12> Source
Authors: 桂, 博美
Katsura, Hiromi
Issue Date: 25-Dec-2017
Publisher: 京都女子大学食物学会
Abstract: In elderly people, digestive capacity often decreases due to atrophic gastritis or similar. In this situation vitamin B_<12> malabsorption occurs. Therefore, it is important to find foods that can be absorbed with vitamin B_<12> by elderly people whose digestive capacity has declined. In this study, we analyzed the percentage of free vitamin B_<12> / protein bound-vitamin B_<12> and the amount of vitamin B_<12> in small fish “Tsukudani” that had been boiled for a long time with sugar and soy sauce. As a result of quantification the content of vitamin B_<12> contained in five kinds of tsukudani of various small fish there was 9.2 to 28.2 μg/100g. When ingesting 10 g of these tsukudani per meal, it was possible to take 0.9 to 2.8 μg. This is equivalent to 40% to 120% of 2.4 μg a day which is the recommended dietary allowance of Dietary Reference Intakes for Japanese. In addition, the following should be noted: Some tsukudani received pressurized heat treatment, some did not. In the tsukudani which received the pressurized heat treatment, the percentage of free-vitamin B_<12> content /protein bound-vitamin B_<12> content, which is a measure of ease of digestibility, was low and did not increase after the intra-gastric digestion test. Tsukudani in vacuumed packs can be stored for a long time at room temperature, so it is easy for elderly people to use, but on the other hand, when considering the absorption of vitamin B_<12>, it is suggested that vacuumed packed tsukudani may be inferior to that which has been boiled without pressure. Therefore, for elderly people whose digestion and absorption ability drops and vitamin B_<12> deficiency is a concern, we recommend food that is cooked without pressurization.
URI: http://hdl.handle.net/11173/2571
Appears in Collections:第72号(2017-12-25)

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