Individual vitamin B₆ contents in selected Japanese sushi toppings.

摘要

Contents of 6 natural vitamin B₆ forms in popular Japanese sushi toppings were determined by a 4-pyridoxolactone-conversion HPLC method. The half-baked bonito exhibited the highest total vitamin B₆ content and the northern shrimp sashimi the lowest. Pyridoxal 5'-phosphate plus pyridoxal was predominant in 9 samples, and pyridoxamine 5'-phosphate plus pyridoxamine in 2 other samples. Minor amounts of pyridoxine 5'-phosphate plus pyridoxine were found. The raw meats (sashimi) of fatty sea water fishes contained a large amount of pyridoxal 5'-phosphate and/or pyridoxamine 5'-phosphate. 5 portions of sushi with 20 g of fatty sea water sashimi toppings would supply the Japanese RDA of vitamin B₆.