Vitaminer i Norsk fisk I. Nikotinsyre-, riboflavin-, pantotensyre-, vitamin B12- og vitamin A-innholdet i hel fisk og forskjellige organer fra fersk sild (Clupea harengus) og makrell (Scomber scombrus).

Abstract

Fresh samples of herring and mackerel were collected during respectively February and May 1952. The samples were minced or homogenized and stored at - 15° C during the investigations. Niacin, riboflavine and pantothenic acid were determined by microbiological assays according to procedures described in «Methods of Vitamin Assay» (1951). Panthothenic acid was extracted by digestion with papain + takadiastase, as these enzymes gave equal high values as alkaline phosphatase + chicken liver extract for the present samples. Vitamin B12 was extracted at pH 5 in the presence of KCN and the activity on Lactobacilhts leichmanii determined according to the method of THOMPSON, DIETRICH and ELVEHJEM (1950). Vitamin A was determined by chromatographic procedures. The results are summarized in Tables 1 and 2, which have English subtitles. Both fishes are potential sources of vitamins, mackerel being the richest, especially with regard to niacin and vitamin A.