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Vitamins Analysis in Food

Food

  1. Lin Ye,
  2. Ronald R. Eitenmiller

Published Online: 15 SEP 2006

DOI: 10.1002/9780470027318.a1032

Encyclopedia of Analytical Chemistry

Encyclopedia of Analytical Chemistry

How to Cite

Ye, L. and Eitenmiller, R. R. 2006. Vitamins Analysis in Food. Encyclopedia of Analytical Chemistry. .

Author Information

  1. University of Georgia, Athens, USA

Publication History

  1. Published Online: 15 SEP 2006

Abstract

Vitamin assay of biological materials represents a large and rapidly expanding area. Methods now rely heavily on high-performance liquid chromatography (HPLC). However, microbiological assay of the water-soluble vitamins is still routinely used for food analysis owing to the sensitivity and specificity of the methods. An extensive table on physical properties of the vitamins is provided. Such information is dispersed widely in the literature and is often not at the analyst's fingertips when needed. This article concentrates on providing the reader with current HPLC approaches to vitamin analysis of food. Tables are provided that give method summaries referenced to the original work. Because of the scope of the area, recent text references are provided for readers requiring more in-depth knowledge.