In this study, we determined the vitamin B content of commercially available century eggs (pidan) and characterized their vitamin B compositions in detail. The egg yolk and white of century eggs (each 100 g wet weight) contained 1.9±0.6 and 0.8±0.3 μg of vitamin B, respectively. The vitamin B compounds purified from the egg yolk and white were identified as vitamin B using liquid chromatography-electrospray ionization/tandem mass spectrometry. The vitamin B present in the yolk or white of century eggs was recovered completely in macromolecular fractions, but not in free vitamin B fractions by Sephadex G-50 gel filtration. However, with respect to the vitamin B bound to protein in the century egg yolk, approximately 52% of the free vitamin B was formed during in vitro gastric digestion and no free vitamin B was detected in the egg white.
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