Carotenoids and vitamin A in fish [Carotinoide und vitamin A in fischproben]

被引：14
作者：
Elmadfa I. [1 ]
Majchrzak D. [1 ]
机构：
[1] Institut für Ernährungswissenschaften, A-1090 Wien
来源：
European Journal of Nutrition | 1998年 / 37卷 / 2期
关键词：
Astaxanthin; Canthaxanthin; Fish; HPLC; Retinol;
D O I：
10.1007/s003940050018
中图分类号：
学科分类号：
摘要：
Seven commercial salmon and six trout samples were investigated. Retinol and the carotenoids astaxanthin and canthaxanthin important for pigmentation of the muscle were determined by RP-HPLC. Vitamin A concentrations of raw salmon samples were 16-19 μg/100 g, of smoked salmon samples 9-19 μg/100 g; retinol values of salmon trout (raw) and trout (raw) reached 14-16 μg/100 g and 7-9 μg/100 g. Concentrations of astaxanthin the important carotenoid of pigmentation, ranged in samples of salmon from 310-465 μg/100 g. Samples of salmon trout showed astaxanthin values between 90 and 536 μg/100 g, trout samples only 67-85 μg/100 g. Concentrations of canthaxanthin were different in the examined samples and were not detectable in all samples. Highest values of canthaxanthin were found in salmon trout samples (113-226 μg/100 g), Irish smoked salmon and stremel-salmon (145-169 μg/100 g). Raw samples of salmon and of trout showed only low concentrations of canthaxanthin. Astaxanthin and canthaxanthin together reached values of 419-524 μg/100 g for salmon, 316-701 μg/100 g for salmon trout, and 79-91 χ/100 g for trout samples.
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页码：207 / 210
页数：3
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