Extraction procedures for the liquid chromatographic determination of thiamin, riboflavin and vitamin B6 in foodstuffs

Food Chemistry

Volumn 71, Issue 1, 2000, Pages 129-138

  Ndaw, S ^a   Bergaentzle M ^a   Aoude Werner D ^b   Hasselmann, C ^a  

^a UNIVERSITÉ DE STRASBOURG   (France)

^b 19 R S Junien BP 23 67305 Cedex ^*  (France)

Author keywords

[No Author keywords available]

Indexed keywords

ACID PHOSPHATASE; AMYLASE; HYDROCHLORIC ACID; PAPAIN; PROTEINASE; PYRIDOXINE; RIBOFLAVIN; THIAMINE;

ARTICLE; ENZYME ACTIVITY; EXTRACTION; FLUOROMETRY; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; PROTEIN DENATURATION;

EID: 0033869819     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00135-7     Document Type: Article

References (15)

1. 2 in foods. a collaborative study Food Chemistry. 56:1996;81-86.
2. Ball G.F.M. Water soluble vitamin assays in human nutrition. 1994;Chapman and Hall, London.
3. Ball G.F.M. Bioavailability and analysis of vitamins in foods. 1998;Chapman and Hall, London.
4. 6 in foods by HPLC. a collaborative study Food Chemistry. 52:1995;81-86.
5. 6 in foodstuffs with the aid of high-pressure liquid chromatography (HPLC). Zeitschrifft für Lebensmitteluntersuchung und Forschung. 181:1985;200-205.
6. 6 in food by HPLC. Zeitschrifft für Lebensmitteluntersuchung und Forschung. 204:1997;327-335.
7. Brubacher G., Müller-Mulot W., Southgate D.A.T. Methods for the determination of vitamins in food. Recommended by COST 91. 1985;Elsevier Applied Science, London and New York.
8. Defibaugh P. Evaluation of selected enzymes for thiamin determination. Journal of the Association of Official Analytical Chemists. 70:1987;514-517.
9. Hägg M. Effect of various commercially available enzymes in the liquid chromatographic determination with external standardization of thiamin and riboflavin in foods. Journal of the AOAC International. 77:1994;681-686.
10. 6 vitamins in human milk by high-performance liquid chromatography. Journal of Chromatography B: Biomedical Applications. 337:1985;249-258.
11. 6. In E.E. Ziegler, L.J. Filer Jr., Present knowledge in nutrition. (7th Ed.). Washington, DC: ILSI Press, (Chapter 18).
12. 6 in foods after pre-column derivatization of free and phosphorylated vitamins into pyridoxol. Food Chemistry. 48:1993;321. -324.
13. 6 in legumes. Journal of Liquid Chromatography and Related Technologies. 20:1997;957. -969.
14. 6 in foods by HPLC. Collaborative study. Food Chemistry. 57:1996;101-108.
15. 6 in foods and feeds. Journal of Agricultural and Food Chemistry. 42:1994;1475. -1480.