After immunoaffinity purification, the vitamin B12 contents of 12 types of commercially available fish sauce products were determined using reversed-phase high-performance liquid chromatography. Vitamin B12 contents of fish sauce products varied from <0.1–1.7 μg per 100 g, with an average of 0.6 ± 0.1 μg of vitamin B12 per 100 g. Vitamin B12 was the major corrinoid compound in all fish sauce samples tested. Vitamin B12-d-monocarboxylic acid (approximately 4–38% of total vitamin B12) and vitamin B12-e-monocarboxylic acid (approximately 1–9%) were identified. Vitamin B12-b-monocarboxylic acid or pseudovitamin B12 were rarely detected at trace levels. Additionally unidentified vitamin B12 monocarboxylic acid (approximately 2–16%) was detected. These results suggest that pseudovitamin B12 and vitamin B12 monocarboxylic acids are derived from materials such as shrimp and shellfish.

Experiments on the through-circulation drying of the red alga known as Irish moss (Chondrus cvzspus) have been conducted with a semi-continuous dryer of original design on a semi-commercial scale t o determine optimum conditions. For fresh weed with an initial content of 78% moisture the feasible load was approximately 4.5 Ib./sq. ft./tray with flow of air up to 80 lb. of dry air/min./sq. ft. t\t temperatures from 120' t o zooo F, heat consumptions of 1200-2000 B.Th.U./lb. of water evaporated were recorded. I t is possible to operate a t a heat consumption of < 1800 B.Th.U./lb. of water evaporated with high output.The final moisture content of the product varied between 1 1 and 18%. The percentage of carrageenin extractable with a hot dilute solution of sodium acetate fell from 54 to -43% in the process of drying. While there was some indication that degradation occurred at 155' F or over, many runs showed little change in physical properties a t temperatures up t o zooo F. Similar measurements of the viscosity and gel strength of dry commercial carrageenin exposed t o temperatures of 158-240" F for intervals up t o 30 h. indicated a slow degradation which became appreciable only if over ,190" F for more than 10 h.

Background: Information on the contents of both vitamin B12 and folate in edible seaweeds is limited, of which deficiencies disrupt methionine biosynthesis to accumulate homocysteine as a risk factor of cardiovascular diseases. Methods: Both vitamins were determined in commercially available edible seaweed products using high-performance liquid chromatography. Results: Dried purple laver (Neopyropia yezoensis) products contain higher levels of vitamin B12 (approximately 30–60 μg/100 g dry weight) and folate compounds (approximately 880–1300 μg/100 g dry weight) than other seaweed products, such as kombu (Saccharina japonica), hijiki (Sargassum fusiformis), and wakame (Undaria pinnatifida). 5-methyltetrahydrofolate was the major folate compound in purple laver products. 5-formyltetrahydrofolate was found at a moderate level, whereas tetrahydrofolate, 5,10-metenyltetrahydrofolate, 10-formyltetrahydrofolate, and folic acid were found to be minor folate compounds. Conclusions: These findings suggest that dried purple laver (nori) products are suitable sources of vitamin B12 and folate compounds for humans, especially vegetarians.