Influence of extraction on the determination of vitamin B6 in food by HPLC |
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| Authors: | A. Bognår Velimatti Ollilainen |
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| Affiliation: | Bundesforschungsanstalt für Ern?hrung, Institut für Chemie und Biologie, Garbenstrasse 13, D-70599 Stuttgart, Germany, DE
Department of Applied Chemistry and Microbiology, P.O. Box 27, FIN-00014 University of Helsinki, Helsinki, Finland, FI
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| Abstract: | The effect of the extraction procedure on the total vitamin B6 content in different food matrices is presented. The use of hydrochloric acid, sulphuric acid and trichloroacetic acid, combined with enzymatic hydrolysis using several commercial enzyme preparations, was tested. The results of two liquid chromatographic methods (isocratic and gradient elution) and those of microbiological assay were compared. Reproducible results were achieved using a mineral acid followed by β-glucosidase/acid phosphatase hydrolysis for extraction of the same sample and only a few unknown compounds caused interference in the reversed-phase chromatogram. However, the conversion efficiency of the enzyme preparation should always be checked. The liquid chromatographic method indicated that there was a higher vitamin content compared with the microbiological assay. This is probably due to a lower growth response of Saccharomyces with pyridoxamine and pyridoxal rather than pyridoxine. Received: 5 March 1996/Revised version: 22 July 1996 |
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| Keywords: | Food Vitamin B6 Extraction methods HPLC Isocratic and gradient elution Microbiological assay |
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