title: Individual vitamin B6 contents in selected Japanese sushi toppings.
abstract: The contents of six natural vitamin B(6) forms in popular Japanese sushi toppings were determined by a 4-pyridoxolactone-conversion HPLC method. The half-baked bonito exhibited the highest total vitamin B(6) content and the northern shrimp sashimi the lowest. Pyridoxal 5'-phosphate plus pyridoxal was predominant in nine samples, and pyridoxamine 5'-phosphate plus pyridoxamine in two other samples. Pyridoxine 5'-phosphate plus pyridoxine was minor. The raw meats (sashimi) of fatty seawater fishes contain a lot of pyridoxal 5'-phosphate and/or pyridoxamine 5'-phosphate. Five portions of sushi with 20 g of fatty seawater sashimi toppings would supply with vitamin B(6) recommended by the Japanese Recommended Daily Allowance.
authors: Faculty of Agriculture and Agricultural Science Program, Graduate School of Integrated Arts and Sciences, Kochi University, Nankoku, Kochi, Japan.
authors: Huong T V
authors: HT
authors: Do
authors: Toshiharu
authors: T
authors: Yagi
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D004032:Diet; D005399:Fishes; D006801:Humans; D007564:Japan; D018673:Nutrition Policy; D009751:Nutritional Requirements; D017747:Seafood / Q000032:analysis*; D012758:Shellfish / Q000032:analysis; D025101:Vitamin B 6 / Q000032:analysis*
chemical_list: D025101:Vitamin B 6