Determination of individual vitamin B6 compounds based on enzymatic conversion to 4-pyridoxolactone

被引：6

作者：

Nishimura, Saki ^{[1
]}

Nagano, Sayaka ^{[1
]}

Crai, Chan A. ^{[1
]}

Yokochi, Nana ^{[1
]}

Yoshikane, Yu ^{[1
]}

Ge, Fei ^{[1
]}

Yagi, Toshiharu ^{[1
]}

机构：

[1] Kochi Univ, Fac Agr, Dept Bioresource Sci, Nanko Ku, Kochi 7838502, Japan

来源：

JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY | 2008年 / 54卷 / 01期

关键词：

vitamin B-6; 4-pyridoxolactone; pyridoxal; 4-dehydrogenase; pyridoxine; 4-oxidase; pyridoxamine-pyruvate aminotransferase;

D O I：

10.3177/jnsv.54.18

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

A determination method for individual natural vitamin 136 compounds was developed. The vitamin 136 compounds were specifically converted into 4-pyridoxolactone (PAL), a highly fluorescent compound, through a combination of enzymatic reactions and HCI-hydrolysis. PAL was then determined by HPLC. Pyridoxal was completely oxidized to PAL with pyridoxal 4-dehydrogenase (PLDH). Pyridoxine and pyridoxamine were totally converted into PAL through a coupling reaction involving pyridoxine 4-oxidase and PLDH, and one involving pyridoxamine-pyruvate aminotransferase and PLDH, respectively. The 5'-phosphate forms and pyridoxine-beta-glucoside were hydrolyzed with HCl, and then determined as their free forms. Pyridoxine 5'-phosphate and pyridoxine-beta-glucoside were not separately determined here. Three food samples were analyzed by this method.

引用

页码：18 / 24

页数：7

共 23 条

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