Determination of vitamin B6 (pyridoxamine, pyridoxal and pyridoxine) in pork meat and pork meat products by liquid chromatography

被引：40

作者：

Esteve, MJ ^{[1
]}

Farré, R ^{[1
]}

Frígola, A ^{[1
]}

García-Cantabella, JM ^{[1
]}

机构：

[1] Fac Pharm, Burjassot 46100, Spain

来源：

JOURNAL OF CHROMATOGRAPHY A | 1998年 / 795卷 / 02期

关键词：

food analysis; vitamins; pyridoxamine; pyridoxal; pyridoxine;

D O I：

10.1016/S0021-9673(97)00990-4

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A liquid chromatographic method for determining vitamin B-6 compounds in pork meat and pork meat products is examined. It uses the same extraction procedure as that applied for thiamin and riboflavin determination, followed by a liquid chromatographic separation on a reversed-phase C-18 column with 0.01 M H2SO4 as mobile phase at 30 degrees C. 4-Deoxypyridoxine is used as internal standard. The analytical parameters linearity, precision of the method (R.S.D.=7.3 and 6.9% for pyridoxamine and pyridoxal, respectively) and accuracy obtained by recovery assays (99 and 85.1% for pyridoxamine and pyridoxal, respectively) show that the studied method is useful to measure these compounds in pork meat. (C) 1998 Elsevier Science B.V.

引用

页码：383 / 387

页数：5