CHROMATOGRAPHIC DETERMINATION OF VITAMINS IN FOODS

被引：107

作者：

RIZZOLO, A ^{[1
]}

POLESELLO, S ^{[1
]}

机构：

[1] UNIV MILAN,DIPARTIMENTO CHIM INORGAN MET ORGAN & ANALIT,I-20133 MILAN,ITALY

来源：

JOURNAL OF CHROMATOGRAPHY | 1992年 / 624卷 / 1-2期

关键词：

D O I：

10.1016/0021-9673(92)85676-K

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Chromatographic methods for the determination of water- and fat-soluble vitamins in foods are reviewed. For each vitamin, sample preparation, detection problems and chromatographic conditions are presented and discussed. High-performance liquid chromatography (HPLC) is becoming a standard method in vitamin assay, especially for routine work. HPLC systems can be automated using in-line solid-phase extraction and column switchings, resulting in very sensitive methods, even when simple UV detection is employed.

引用

页码：103 / 152

页数：50

共 50 条

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