Determination of vitamin B6 in cooked sausages

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 1, 2001, Pages 38-41

  Valls, Felicidad ^a   Teresa Sancho, M ^b   Fernández Muiño, Miguel A ^b   Checa, Martin A ^a  

^a Fundación Sonsoles Ballvé s n   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Cooked sausages; HPLC; Pyridoxal; Pyridoxamine; Pyridoxine; Vitamin B6

Indexed keywords

ACETONITRILE; ACETONITRILE DERIVATIVE; BUFFER; PHOSPHATE; PHOSPHORIC ACID DERIVATIVE; PYRIDOXAL; PYRIDOXAL 5 PHOSPHATE; PYRIDOXAMINE; PYRIDOXAMINE PHOSPHATE; PYRIDOXINE;

ACCURACY; ARTICLE; FLUORESCENCE; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SENSITIVITY AND SPECIFICITY; SOLUBILIZATION;

ACETONITRILES; BUFFERS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; MEAT PRODUCTS; PHOSPHATES; PYRIDOXAL; PYRIDOXAL PHOSPHATE; PYRIDOXAMINE; PYRIDOXINE; SENSITIVITY AND SPECIFICITY;

EID: 17744386518     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0003202     Document Type: Article

References (4)

1. 6). In Vitamins in Human Health and Disease; CAB International: Wallingford, U.K., 1996; Chapter 5, pp 51-67.
2. 6 in foods. J. Assoc. Off. Anal. Chem. 1984, 67 (5), 999-1007.
3. Macrae, R.; Nicolson, I. A.; Richardson, D. P.; Scott, K. J. Chromatographic determination of vitamins in dairy products. RSC Proceedings, Challenges in Dairy Analytical Techniques; Royal Society of Chemistry: Reading, U.K., 1984; pp 155-166.
4. 6 in foods and feeds. J. Agric. Food Chem. 1994, 42, 1475-1480.