Vitamin analysis for the health and food sciences:
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton [u.a.]
CRC Pr.
1999
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Literaturangaben |
| Beschreibung: | 518 S. graph. Darst. |
| ISBN: | 0849326680 |
Internformat
MARC
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| 100 | 1 | |a Eitenmiller, Ronald R. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Vitamin analysis for the health and food sciences |c Ronald R. Eitenmiller ; W. O. Landen, Jr. |
| 264 | 1 | |a Boca Raton [u.a.] |b CRC Pr. |c 1999 | |
| 300 | |a 518 S. |b graph. Darst. | ||
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-008396105 | ||
Datensatz im Suchindex
| _version_ | 1804127010285420544 |
|---|---|
| adam_text | Contents
Fat Soluble Vitamins 1
Chapter 1 Vitamin A and Carotenoids 3
1.1 Review 3
1.2 Properties 4
1.2.1 Chemistry 4
1.2.1.1 General Properties 4
1.2.1.1.1 Vitamin A 4
1.2.1.1.2 Carotenoids 5
1.2.1.2 Spectral Properties 9
1.2.2 Stability 15
1.3 Methods 19
1.3.1 The Carr Price Colorimetric Method 25
1.3.2 High Performance Liquid Chromatography 26
1.3.2.1 Extraction Procedures for the Analysis of Retinoids and Carotenoids by
Liquid Chromatography 26
1.3.2.1.1 Saponification 26
1.3.2.1.2 Direct Solvent Extraction 51
1.3.2.2 Chromatography Parameters 52
1.3.2.2.1 Supports and Mobile Phases 52
1.3.2.2.2 Detection 55
1.3.2.2.2.1 Retinoids 55
1.3.2.2.2.2 Carotenoids 55
1.3.2.2.3 Internal Standards 55
1.3.2.2.4 Method Applications 55
1.3.2.2.4.1 Vitamin A 55
1.3.2.2.4.2 Carotenoids 58
1.4 Method Protocols 63
1.5 References 66
Chapter 2 Vitamin D 77
2.1 Review 77
2.2 Properties 78
2.2.1 Chemistry 78
2.2.1.1 General Properties 78
2.2.1.2 Spectral Properties 78
2.2.2 Stability 78
2.3 Methods 82
2.3.1 General Approach and Current Situation 82
2.3.2 High Performance Liquid Chromatography 86
2.3.2.1 Extraction Procedures for Vitamin D for HPLC 86
2.3.2.2 Chromatography Parameters 97
2.3.2.2.1 Supports and Mobile Phases 97
2.3.2.2.2 Detection 98
2.3.2.3 Internal Standards 98
2.3.3 Recent Advances in Method Development for Food Analysis 98
2.4 Method Protocols 99
2.5 References 103
Chapter 3 Vitamin E 109
3.1 Review 109
3.2 Properties 111
3.2.1 Chemistry 111
3.2.1.1 General Properties 111
3.2.1.2 Biological Activity 112
3.2.1.3 Spectral Properties 115
3.2.2 Stability 115
3.3 Methods 117
3.3.1 Gas Liquid Chromatography 122
3.3.2 High Performance Liquid Chromatography 122
3.3.2.1 Extraction Procedures for Vitamin E for HPLC Analysis 122
3.3.2.1.1 Saponification 122
3.3.2.1.2 Solvent Extraction 134
3.3.2.2 Chromatography Parameters 135
3.3.2.2.1 Supports and Mobile Phases 135
3.3.2.2.2 Detection 137
3.3.2.2.3 Internal Standards 138
3.4 Method Protocols 139
3.5 References 141
Chapter 4 Vitamin K 149
4.1 Review 149
4.2 Properties 150
4.2.1 Chemistry 150
4.2.1.1 General Properties 150
4.2.1.2 Spectral Properties 153
4.2.2 Stability 154
4.3 Methods 155
4.3.1 High Performance Liquid Chromatography 175
4.3.1.1 Extraction Procedures for Vitamin K Analysis by HPLC 175
4.3.1.2 Chromatography Parameters 175
4.3.1.2.1 Supports and Mobile Phases 175
4.3.1.2.2 Detection 176
4.3.1.2.3 Internal Standards 176
4.4 Method Protocols 177
4.5 References 180
Chapter 5 Multi Analyte Methods for Analysis of Fat Soluble Vitamins 185
5.1 Review 185
5.2 Food, Feed, and Pharmaceuticals 186
5.2.1 Butter, Margarine and Oils 186
5.2.2 Milk, Infant Formula, and Cheese 192
5.2.3 Pharmaceuticals 194
5.2.3.1 Cosmetic Creams 194
5.2.3.2 Parenteral Solutions 194
5.2.4 Miscellaneous Products 194
5.3 Serum and Plasma 196
5.3.1 Methods for Two Analytes 196
5.3.1.1 Retinol and cx Tocopherol 196
5.3.1.2 Vitamin K{ and a Tocopherol 207
5.3.2 Methods For Multi Analytes in Serum or Plasma 207
5.4 Method Protocols 212
5.5 References 216
Water Soluble Vitamins 221
Chapter 6 Ascorbic Acid: Vitamin C 223
6.1 Review 223
6.2 Properties 224
6.2.1 Chemistry 224
6.2.1.1 General Properties 224
6.2.1.2 Spectral Properties 225
6.2.2 Stability 226
6.3 Methods 229
6.3.1 Extraction Procedures 229
6.3.2 Spectroscopic 229
6.3.2.1 Oxidation Reduction Methods 229
6.3.2.1.1 2, 6 Dichloroindolphenol Titration 229
6.3.2.1.2 Metal Ion Reduction 233
6.3.2.2 Derivatization Methods 234
6.3.2.2.1 o Phenylenediamine 234
6.3.2.2.2 2, 4 Dinitrophenylhydrazine 235
6.3.3 Enzymatic 236
6.3.4 High Performance Liquid Chromatography 236
6.3.4.1 Extraction Procedures for Vitamin C Analysis by HPLC 237
6.3.4.2 Chromatography Parameters 237
6.3.4.2.1 Supports and Mobile Phases 237
6.3.4.2.2 Detection 246
6.3.4.2.3 HPLC Methods Based on OPD Derivatization 246
6.3.4.2.3.1 Pre Column Derivatization 246
6.3.4.2.3.2 Post Column Derivatization 247
6.3.4.2.4 Internal Standards 247
6.3.5 Capillary Electrophoresis 248
6.3.6 Status of Vitamin C Analysis 248
6.4 Method Protocols 258
6.5 References 264
Chapter 7 Thiamin 271
7.1 Review 271
7.2 Properties 272
7.2.1 Chemistry 272
7.2.1.1 General Properties 272
7.2.1.2 Spectral Properties 272
7.2.2 Stability 275
7.3 Methods 276
7.3.1 Chemical 276
7.3.2 Microbiological 277
i
7.3.3 High Performance Liquid Chromatography 281
7.3.3.1 Extraction Procedures for Thiamin by HPLC 281
7.3.3.2 Chromatography Parameters 289
7.3.3.2.1 Supports and Mobile Phases 289
7.3.3.2.2 Detection 289
7.3.3.2.3 Internal Standards 290
7.4 Method Protocols 290
7.5 References 293
Chapter 8 Riboflavin 299
8.1 Review 299
8.2 Properties 300
8.2.1 Chemistry 300
8.2.1.1 General Properties 300
8.2.1.2 Spectral Properties 301
8.2.2 Stability 303
8.3 Methods 304
8.3.1 Chemical 304
8.3.1.1 Direct Fluorometry 304
8.3.1.1.1 Manual Procedure 304
8.3.1.1.2 Modifications of AOAC International Method 970.65 308
8.3.1.2 Indirect Fluorometry 308
8.3.2 Microbiological 309
8.3.3 High Performance Liquid Chromatography 309
8.3.3.1 Extraction Procedures for Riboflavin Analysis by HPLC 310
8.3.3.2 Chromatography Parameters 325
8.3.3.2.1 Supports and Mobile Phases 325
8.3.3.2.2 Detection 325
8.3.3.2.3 Internal Standards 326
8.4 Method Protocols 326
8.5 References 332
Chapter 9 Niacin 339
9.1 Review 339
9.2 Properties 341
9.2.1 Chemistry 341
9.2.1.1 General Properties 342
9.2.1.2 Spectral Properties 344
9.2.2 Stability 344
9.2.3 Bioavavilability 344
9.3 Methods 345
9.3.1 Chemical 345
9.3.2 Microbiological 350
9.3.3 High Performance Liquid Chromatography 351
9.3.3.1 Extraction Procedures for Niacin Analysis by HPLC 351
9.3.3.2 Chromatography Parameters 358
9.3.3.2.1 Supports and Mobile Phases 351
9.3.3.2.2 Detection 358
9.3.3.2.3 Internal Standards 358
9.3.4 Capillary Electrophoresis 358
9.4 Method Protocols 359
9.5 References 364
Chapter 10 Vitamin B 6 369
10.1 Review 369
10.2 Properties 371
10.2.1 Chemistry 371
10.2.1.1 General Properties 371
10.2.1.2 Spectral Properties 372
10.2.2 Stability 374
10.2.3 Bioavailability 375
10.3 Methods 377
10.3.1 Microbiological 377
10.3.2 High Performance Liquid Chromatography 381
10.3.2.1 Extraction Procedures for Vitamin B 6 by HPLC 381
10.3.2.2 Chromatography Parameters 392
10.3.2.2.1 Supports and Mobile Phases 392
10.3.2.2.2 Detection 393
10.3.2.2.3 Internal Standards 393
10.4 Method Protocols 394
10.5 References 404
Chapter 11 Folate 411
11.1 Review 411
11.2 Properties 412
11.2.1 Chemistry 412
11.2.1.1 General Properties 412
11.2.1.2 Spectral Properties 416
11.2.1.3 Stability 418
11.2.1.4 Bioavailability 419
11.3 Methods 420
11.3.1 Microbiological 420
11.3.1.1 Folate Assay Organisms 420
11.3.1.2 Extraction Procedures 423
11.3.1.2.1 General Requirements 423
11.3.1.2.2 Buffers and Antioxidants 431
11.3.1.2.3 Trienzyme Extractions 432
11.3.1.3 Modification of Traditional Microbiological Assays for Folate .... 433
11.3.1.4 Recommendations for the Microbiological Assay of Folate 433
11.3.1.5 AOAC International Official Methods 433
11.3.2 Ligand Binding Assays 434
11.3.3 High Performance Liquid Chromatography 436
11.3.3.1 Folate Extraction for LC Analysis 436
11.3.3.2 Chromatography Parameters 450
11.3.3.2.1 Supports and Mobile Phases 450
11.3.3.2.2 Detection 450
11.3.3.2.3 Internal Standards 451
11.4 Method Protocols 451
11.5 References 459
Chapter 12 Vitamins B 12, Biotin, and Pantothenic Acid 467
12.1 Vitamin B 12 467
12.1.1 Review 467
12.1.2 Properties 468
12.1.2.1 Chemistry 468
12.1.2.1.1 General Properties 468
12.1.2.1.2 Spectral Properties 469
12.1.2.2 Stability 469
12.1.3 Methods 469
12.1.3.1 AOAC International Methods (Lactobacillus delbrueckii) 472
12.1.3.2 Radio Ligand Binding Assays 477
12.2 Biotin 478
12.2.1 Review 478
12.2.2 Properties 480
12.2.2.1 Chemistry 480
12.2.2.1.1 General Properties 480
12.2.2.1.2 Spectral Properties 482
12.2.2.2 Stability 482
12.2.3 Methods 482
12.2.3.1 Microbiological Assay of Biotin 484
12.2.3.2 Avidin Binding Assays 485
12.2.3.3 Quantitation of Biotin and Biotin Metabolites by LC 486
12.3 Pantothenic Acid 487
12.3.1 Review 487
12.3.2 Properties 488
12.3.2.1 Chemistry 488
12.3.2.1.1 General Properties 488
12.3.2.1.2 Spectral Properties 488
12.3.2.2 Stability 488
12.3.3 Methods 489
12.3.3.1 Microbiological Assay of Pantothenic Acid 491
12.3.3.2 Radioimmunoassay and Enzyme Linked Immunosorbent Assay .. 491
12.3.3.3 Chromatographie Approaches to the Quantitation
of Pantothenic Acid 494
12.4 References 495
Index 503
|
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| isbn | 0849326680 |
| language | English |
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| spelling | Eitenmiller, Ronald R. Verfasser aut Vitamin analysis for the health and food sciences Ronald R. Eitenmiller ; W. O. Landen, Jr. Boca Raton [u.a.] CRC Pr. 1999 518 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Literaturangaben Quantitative Analyse (DE-588)4125311-5 gnd rswk-swf Vitamin (DE-588)4063635-5 gnd rswk-swf Vitamin (DE-588)4063635-5 s Quantitative Analyse (DE-588)4125311-5 s DE-604 Landen, W. O. Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008396105&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Eitenmiller, Ronald R. Landen, W. O. Vitamin analysis for the health and food sciences Quantitative Analyse (DE-588)4125311-5 gnd Vitamin (DE-588)4063635-5 gnd |
| subject_GND | (DE-588)4125311-5 (DE-588)4063635-5 |
| title | Vitamin analysis for the health and food sciences |
| title_auth | Vitamin analysis for the health and food sciences |
| title_exact_search | Vitamin analysis for the health and food sciences |
| title_full | Vitamin analysis for the health and food sciences Ronald R. Eitenmiller ; W. O. Landen, Jr. |
| title_fullStr | Vitamin analysis for the health and food sciences Ronald R. Eitenmiller ; W. O. Landen, Jr. |
| title_full_unstemmed | Vitamin analysis for the health and food sciences Ronald R. Eitenmiller ; W. O. Landen, Jr. |
| title_short | Vitamin analysis for the health and food sciences |
| title_sort | vitamin analysis for the health and food sciences |
| topic | Quantitative Analyse (DE-588)4125311-5 gnd Vitamin (DE-588)4063635-5 gnd |
| topic_facet | Quantitative Analyse Vitamin |
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