Purification and characterization of corrinoid compounds from a Japanese fish sauce

A Japanese fish sauce "Ishiru," which was made from squid by a traditional food manufacturing process, contained the highest amounts (5.5 +/- 2.3 mug/ 100 g) of B(12) among various fish sauces tested. Two corrinoid compounds were purified from the fish sauce Ishiru and partially characterized. TLC and HPLC patterns of the main red-colored compound, purified from the fish sauce, were identical to those of authentic vitamin B(12), but minor compounds could not be identified. Fish sauce may not be suitable for use as a good vitamin B(12) source, judging from the low daily intake of the sauce and occurrence of the unknown corrinoid-compound.