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Outline
Vitamin B12, an essential micronutrient for humans, plays a crucial role in DNA synthesis, red blood cell formation and the maintenance of normal neurological function. Among its 4 kinds of major biologically active forms (cyanocobalamin, methylcobalamin, 5’-deoxyadenosylcobalamin and hydroxocobalamin), methylcobalamin and adenosylcobalamin are the primary coenzyme-active forms in the body. Adequate dietary intake of vitamin B12 is vital for human health, and accurate quantification of vitamin B12 in foods forms the methodological foundation and technical basis for studies on its physiological functions, dietary nutritional assessments and the development of high-quality functional foods. This review systematically summarized the significance of vitamin B12 in foods, the current progress in detection methodologies, its content and distribution in various foods and the technical challenges in measurement. Current mainstream analytical techniques relied on highly toxic cyanide-based pretreatments, pose risks of degradation to active forms, and struggle to achieve accurate quantification of coenzyme-active forms such as 5’-deoxyadenosylcobalamin and methylcobalamin. These limitations lead to insufficient data accuracy and lack of standardization, which significantly hinder advances in research on form-specific functions of vitamin B12,improvements in dietary nutritional assessment accuracy and the development of high-quality functional foods.Future research needs to focused on the innovation and standardization of detection technologies, vigorously developing non-cyanide, green pretreatment methods and establishing highly sensitive and selective multi-form analysis method based on high performance liquid chromatography-tandem mass spectrometry. Promoting the standardization of detection workflows and establishing a unified, comparable data system will provide theoretical support and practical guidance for dietary evaluation, quality control and functional food development.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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