Methods for the determination of vitamins in food, recommended by COST 91
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Bibliographic Information
Methods for the determination of vitamins in food, recommended by COST 91
Elsevier Applied Science Publishers, c1985
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University Library for Agricultural and Life Sciences, The University of Tokyo図
613.645:B785000094820
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Includes bibliographies and index
Description and Table of Contents
Description
In the course of the project COST 91 *, on the Effects of Thermal Processing and Distribution on the Quality and Nutritive Value of Food, it became clear that approved methods were needed for vitamin determination in food. An expert group on vitamins met in March 1981 to set the requirements which these methods must meet. On the basis of these requirements, methods were selected for vitamin A, ~-carotene, vitamin B1 (thiamine), vitamin C and vitamin E. Unfortunately, for vitamins B2 (riboflavin), B6 and D only tentative methods could be chosen, since the methods available only partially fulfilled the require- ments set by the expert group. For niacin and folic acid some references only could be given because none of the existing methods satisfied these requirements, and for vitamin B , vitamin K, pantothenic acid and 12 biotin it was not considered possible to give even references. All methods were carefully described in detail so that every laboratory worker could use them without being an expert in vitamin assay. In October 1983 an enlarged expert group on vitamins approved the compilation of methods and approached a publishing house with a view to publication.
The editors wish to thank Dr Peter Zeuthen, the leader of the project COST 91, for his interest in their work, and Mr G.
Table of Contents
I: Introduction.- 1. Introduction.- II: Recommended Methods.- 2. Vitamin A (Retinol and Retinyl Esters) in Food: HPLC Method.- 3. Carotene in Foodstuffs.- 4. Vitamin B1 (Thiamine) in Foodstuffs: Thiochrome Method.- 5. Vitamin C (Ascorbic and Dehydroascorbic Acids) in Foodstuffs: HPLC Method.- 6. Vitamin C (Ascorbic and Dehydroascorbic Acids) in Foodstuffs: Modified Deutsch and Weeks Fluorimetric Method.- 7. Vitamin C (Ascorbic and Dehydroascorbic Acids) in Food: Sephadex Method.- 8. Vitamin E (Only ?-Tocopherol) in Foodstuffs: HPLC Method.- 9. Free Tocopherols and Tocotrienols (Vitamin E) in Edible Oils and Fats: HPLC Method.- III: Tentative Methods.- 10. Vitamin B2 (Riboflavin) in Foodstuffs: HPLC Method.- 11. Vitamin B6 in Foodstuffs: HPLC Method.- 12. Vitamin D in Margarine: HPLC Method.- IV: Annex.- 13. Niacin.- 14. Folacin in Foodstuffs.
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