{"title":"[鱼类中的类胡萝卜素和维生素A]","authors":"I Elmadfa, D Majchrzak","doi":"10.1007/s003940050018","DOIUrl":null,"url":null,"abstract":"<p><p>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 micrograms/100 g, of smoked salmon samples 9-19 micrograms/ 100 g; retinol values of salmon trout (raw) and trout (raw) reached 14-16 micrograms/100 g and 7-9 micrograms/100 g. Concentrations of astaxanthin the important carotenoid of pigmentation, ranged in samples of salmon from 310-465 micrograms/100 g. Samples of salmon trout showed astaxanthin values between 90 and 536 micrograms/100 g, trout samples only 67-85 micrograms/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 micrograms/100 g), Irish smoked salmon and stremel-salmon (145-169 micrograms/100 g). Raw samples of salmon and of trout showed only low concentrations of canthaxanthin. Astaxanthin and canthaxanthin together reached values of 419-524 micrograms/100 g for salmon, 316-701 micrograms/100 g for salmon trout, and 72-91 micrograms/100 g for trout samples.</p>","PeriodicalId":23811,"journal":{"name":"Zeitschrift fur Ernahrungswissenschaft","volume":"37 2","pages":"207-10"},"PeriodicalIF":0.0000,"publicationDate":"1998-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s003940050018","citationCount":"12","resultStr":"{\"title\":\"[Carotenoids and vitamin A in fish].\",\"authors\":\"I Elmadfa, D Majchrzak\",\"doi\":\"10.1007/s003940050018\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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 micrograms/100 g, of smoked salmon samples 9-19 micrograms/ 100 g; retinol values of salmon trout (raw) and trout (raw) reached 14-16 micrograms/100 g and 7-9 micrograms/100 g. Concentrations of astaxanthin the important carotenoid of pigmentation, ranged in samples of salmon from 310-465 micrograms/100 g. Samples of salmon trout showed astaxanthin values between 90 and 536 micrograms/100 g, trout samples only 67-85 micrograms/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 micrograms/100 g), Irish smoked salmon and stremel-salmon (145-169 micrograms/100 g). Raw samples of salmon and of trout showed only low concentrations of canthaxanthin. Astaxanthin and canthaxanthin together reached values of 419-524 micrograms/100 g for salmon, 316-701 micrograms/100 g for salmon trout, and 72-91 micrograms/100 g for trout samples.</p>\",\"PeriodicalId\":23811,\"journal\":{\"name\":\"Zeitschrift fur Ernahrungswissenschaft\",\"volume\":\"37 2\",\"pages\":\"207-10\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1998-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1007/s003940050018\",\"citationCount\":\"12\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Zeitschrift fur Ernahrungswissenschaft\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1007/s003940050018\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Zeitschrift fur Ernahrungswissenschaft","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/s003940050018","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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 micrograms/100 g, of smoked salmon samples 9-19 micrograms/ 100 g; retinol values of salmon trout (raw) and trout (raw) reached 14-16 micrograms/100 g and 7-9 micrograms/100 g. Concentrations of astaxanthin the important carotenoid of pigmentation, ranged in samples of salmon from 310-465 micrograms/100 g. Samples of salmon trout showed astaxanthin values between 90 and 536 micrograms/100 g, trout samples only 67-85 micrograms/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 micrograms/100 g), Irish smoked salmon and stremel-salmon (145-169 micrograms/100 g). Raw samples of salmon and of trout showed only low concentrations of canthaxanthin. Astaxanthin and canthaxanthin together reached values of 419-524 micrograms/100 g for salmon, 316-701 micrograms/100 g for salmon trout, and 72-91 micrograms/100 g for trout samples.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
