Eitenmiller R.R. Vitamin analysis for the health and food sciences / R.R.Eitenmiller, L.Ye, W.O.Landen, jr. - 2nd ed. - Boca Raton; London: CRC Press, 2008. - xxi, 637 p.: ill. - Incl. bibl. ref. - Ind.: p.629-637. - ISBN-10 0-8493-9771-5; ISBN-13 987-0-8493-9771-4  Место хранения:   063 | Библиотека по химическим аспектам охраны окружающей среды при Институте органической химии им. Н.Н.Ворожцова. | Новосибирск

Оглавление / Contents

Preface ........................................................ xi Acknowledgments .............................................. xiii Authors ........................................................ xv List of Abbreviations ........................................ xvii Section I: Fat-soluble vitamins Chapter 1. Vitamin A and carotenoids ........................... 3 1.1. Review ................................................ 3 1.2. Properties ............................................ 8 1.2.1. Chemistry ..................................... 8 1.2.1.1. General properties .................. 8 1.2.1.2. Spectral properties ................ 14 1.2.2. Stability .................................... 16 1.2.3. Bioavailability .............................. 23 1.3. Methods .............................................. 23 1.3.1. The Carr-Price colorimetric method ........... 27 1.3.2. Advances in vitamin A and carotenoid analysis ..................................... 28 1.3.2.1. Spectroscopic methods .............. 28 1.3.2.2. High performance liquid chromatography ..................... 28 1.3.3. Method applications .......................... 59 1.3.3.1. Vitamin A and other retinoids ...... 59 1.3.3.2. Carotenoids ........................ 61 1.4. Method protocols ..................................... 65 References ................................................. 68 Chapter 2. Vitamin D .......................................... 83 2.1. Review ............................................... 83 2.2. Properties ........................................... 86 2.2.1. Chemistry .................................... 86 2.2.1.1. General properties ................. 86 2.2.1.2. Spectral properties ................ 86 2.2.2. Stability .................................... 86 2.2.3. Bioavailability .............................. 90 2.3. Methods .............................................. 90 2.3.1. General approach ............................. 90 2.3.2. Regulatory and handbook methods .............. 91 2.3.2.1. AOAC International ................. 94 2.3.2.2. European Committee for Standardization .................... 95 2.3.2.3. International Dairy Federation ..... 95 2.3.3. High performance liquid chromatography ....... 95 2.3.3.1. Extraction procedures for analysis of vitamin D by liquid chromatography .............. 95 2.3.3.2. Chromatography parameters ......... 104 2.3.3.3. Internal standards ................ 107 2.4. Method protocols .................................... 107 References ................................................ 112 Chapter 3. Vitamin E: tocopherols and tocotrienols ........... 119 3.1. Review .............................................. 119 3.2. Properties .......................................... 125 3.2.1. Chemistry ................................... 125 3.2.1.1. General properties ................ 125 3.2.1.2. Nomenclature rules ................ 127 3.2.1.3. Spectral properties ............... 131 3.2.2. Stability ................................... 131 3.2.3. Biological activity ......................... 133 3.3. Methods ............................................. 135 3.3.1. General approach ............................ 135 3.3.2. Regulatory and handbook methods ............. 136 3.3.2.1. AOAC International ................ 136 3.3.2.2. American Oil Chemists Society ..... 140 3.3.2.3. European Committee for Standardization ................... 141 3.3.3. Advances in analysis of the tocopherols and tocotrienols ............................ 141 3.3.3.1. Gas chromatography ................ 141 3.3.3.2. High-performance liquid chromatography .................... 142 3.4. Method protocols .................................... 177 References ................................................ 179 Chapter 4. Vitamin К ......................................... 193 4.1. Review .............................................. 193 4.2. Properties .......................................... 197 4.2.1. Chemistry ................................... 197 4.2.1.1. General properties ................ 197 4.2.1.2. Spectral properties ............... 198 4.2.2. Stability ................................... 200 4.3. Methods ............................................. 200 4.3.1. General approach ............................ 200 4.3.2. Regulatory and handbook methods ............. 202 4.3.3. Advances in analysis of vitamin К ........... 205 4.3.3.1. Spectroscopic and electrochemical methods ........... 205 4.3.3.2. High performance liquid chromatography .................... 205 4.4. Method protocols .................................... 218 References ................................................ 222 Section II: Water-soluble vitamins Chapter 5. Ascorbic acid: vitamin С .......................... 231 5.1. Review .............................................. 231 5.2. Properties .......................................... 236 5.2.1. Chemistry ................................... 236 5.2.1.1. General properties ................ 236 5.2.1.2. Spectral properties ............... 239 5.2.2. Stability ................................... 239 5.3. Methods ............................................. 240 5.3.1. Extraction procedures ....................... 240 5.3.2. Classical approaches to vitamin С analysis .................................... 243 5.3.2.1. Oxidation-reduction methods ....... 243 5.3.2.2. Derivatization methods ............ 246 5.3.2.3. Enzymatic methods ................. 248 5.3.3. Advances in the analysis of vitamin С ....... 249 5.3.3.1. Spectroscopic and electrochemical detection combined with flow injection and sequential injection analysis .......................... 249 5.3.3.2. Capillary electrophoresis ......... 250 5.3.3.3. Liquid chromatography ............. 251 5.4. Status of vitamin С analysis ........................ 273 5.5. Method protocols .................................... 274 References ................................................ 280 Chapter 6. Thiamin ........................................... 291 6.1. Review .............................................. 291 6.2. Properties .......................................... 294 6.2.1. Chemistry ................................... 294 6.2.1.1. General properties ................ 294 6.2.1.2. Spectral properties ............... 295 6.2.2. Stability ........................... 297 6.3. Methods ............................................. 298 6.3.1. Classical approaches to analysis of thiamin ..................................... 298 6.3.1.1. Chemical .......................... 298 6.3.2.1. Microbiological ................... 303 6.3.2. Advances in the analysis of thiamin ......... 304 6.3.2.1. Spectroscopic, electrochemical, and capillary electrophoretic methods ........................... 304 6.3.2.2. Liquid chromatography ............. 304 6.4. Method protocols .................................... 316 References ................................................ 318 Chapter 7. Riboflavin ........................................ 325 7.1. Review .............................................. 325 7.2. Properties .......................................... 329 7.2.1. Chemistry ................................... 329 7.2.1.1. General properties ................ 329 7.2.1.2. Spectral properties ............... 330 7.2.2. Stability ................................... 330 7.3. Methods ............................................. 334 7.3.1. Classical approaches to analysis of riboflavin .................................. 334 7.3.1.1. Fluorometric ...................... 334 7.3.1.2. Microbiological ................... 339 7.3.2. Advances in the analysis of riboflavin ...... 340 7.3.2.1. Spectroscopic methods ............. 340 7.3.2.2. Capillary electrophoresis ......... 340 7.3.2.3. Liquid chromatography ............. 340 7.4. Method protocols .................................... 353 References ................................................ 354 Chapter 8. Niacin ............................................ 361 8.1. Review .............................................. 361 8.2. Properties .......................................... 363 8.2.1. Chemistry ................................... 363 8.2.1.1. General properties ................ 365 8.2.1.2. Spectral properties ............... 365 8.2.2. Stability ................................... 366 8.2.3. Bioavailability ............................. 368 8.3. Methods ............................................. 370 8.3.1. Chemical .................................... 370 8.3.1.1. Sample preparation ................ 370 8.3.2. Microbiological ............................. 375 8.3.3. Advances in the analysis of niacin .......... 376 8.3.3.1. Capillary electrophoresis, chemiluminescence, and mass spectrometry ...................... 376 8.3.3.2. High performance liquid chromatography .................... 376 8.4. Method protocols .................................... 386 References ................................................ 394 Chapter 9. Vitamin B6 ........................................ 401 9.1. Review .............................................. 401 9.2. Properties .......................................... 403 9.2.1. Chemistry ................................... 403 9.2.1.1. General properties ................ 403 9.2.1.2. Spectral properties ............... 408 9.2.2. Stability ................................... 408 9.2.3. Bioavailability ............................. 409 9.3. Methods ............................................. 411 9.3.1. Microbiological ............................. 411 9.3.2. Advances in the analysis of vitamin B6 ...... 414 9.3.2.1. Spectroscopic, electrochemical, and capillary electrophoresis methods ........................... 414 9.3.2.2. Liquid chromatography ............. 414 9.4. Method protocols .................................... 430 References ................................................ 435 Chapter 10. Folate and folic acid ............................. 443 10.1. Review .............................................. 443 10.2. Properties .......................................... 447 10.2.1. Chemistry ................................... 447 10.2.1.1. General properties ................ 447 10.2.1.2. Spectral properties ............... 453 10.2.1.3. Stability ......................... 453 10.2.1.4. Bioavailability ................... 456 10.3. The |ig dietary folate equivalents .................. 457 10.4. Methods ............................................. 457 10.4.1. Microbiological ............................. 459 10.4.1.1. Folate assay organisms ............ 459 10.4.1.2. Extraction procedures ............. 460 10.4.1.3. Modification of traditional microbiological assays for folate ............................ 464 10.4.1.4. Recommendations for the microbiological assay of folate ............................ 464 10.4.1.5. АОAC International Official methods ........................... 468 10.4.2. Ligand-binding assays ....................... 469 10.4.3. Advances in the analysis of folate and folic acid .................................. 471 10.4.3.1. High performance liquid chromatography and high performance liquid chromato- graphy-mass spectrometry .......... 471 10.4.3.2. Optical biosensor-based immunoassays ...................... 490 10.4.3.3. Status of folic acid and folate analysis ........................... 491 10.5. Method protocols ..................................... 491 References ................................................. 493 Chapter 11. Vitamin B12 ....................................... 507 11.1. Review .............................................. 507 11.2. Properties .......................................... 511 11.2.1. Chemistry ................................... 511 11.2.1.1. General properties ................ 511 11.2.1.2. Spectral properties ............... 514 11.2.2. Stability ................................... 514 11.2.3. Bioavailability ............................. 515 11.3. Methods ............................................. 515 11.3.1. АОAC International methods (Lactobacillus delbrueckii) ................................ 515 11.3.2. Radio-ligand binding assays ................. 518 11.3.3. Advances in the analysis of vitamin B12 ..... 520 11.3.3.1. Spectroscopic and chemi- luminescence methods .............. 520 11.3.3.2. Capillary electrophoresis ......... 521 11.3.3.3. High performance liquid chromatography and high performance liquid chromato- graphy-mass spectrometry .......... 521 11.3.3.4. Optical biosensor protein- binding assay ..................... 528 11.4. Method protocols .................................... 528 References ................................................ 530 Chapter 12. Biotin ............................................ 535 12.1. Review .............................................. 536 12.2. Properties .......................................... 536 12.2.1. Chemistry ................................... 536 12.2.1.1. General properties ................ 539 12.2.1.2. Spectral properties ............... 540 12.2.2. Stability ................................... 540 12.2.3. Bioavailability ............................. 542 12.3. Methods ............................................. 542 12.3.1. Microbiological methods ..................... 543 12.3.2. Avidin-binding assays ....................... 544 12.3.3. Advances in analysis of biotin .............. 545 12.3.3.1. Liquid chromatography ............. 545 12.3.3.2. Optical biosensor-based immunoassays ...................... 554 References ................................................ 554 Chapter 13. Pantothenic acid .................................. 561 13.1. Review .............................................. 561 13.2. Properties .......................................... 564 13.2.1. Chemistry ................................... 564 13.2.1.1. General properties ................ 564 13.2.1.2. Spectral properties ............... 566 13.2.2. Stability ................................... 566 13.2.3. Bioavailability ............................. 567 13.3. Methods ............................................. 568 13.3.1. Microbiological assay of pantothenic acid ... 568 13.3.2. Radioimmunoassay and enzyme-linked immunosorbent assay ......................... 570 13.3.3. Advances in the analysis of pantothenic acid ........................................ 570 13.3.3.1. Capillary electrophoresis ......... 574 13.3.3.2. Gas chromatography and gas chromatography-mass spectrometry ...................... 574 13.3.3.3. Liquid chromatography and liquid chromatography-mass spectrometry ...................... 574 13.3.3.4. Optical biosensor immunoassay ..... 576 References ................................................ 576 Chapter 14. Multianalyte methods for analysis of the fat- and water-soluble vitamins ........................ 583 14.1. Fat-soluble vitamins ................................ 583 14.1.1. Butter, margarine, and fats and oils ........ 584 14.1.2. Milk and infant formula ..................... 598 14.1.3. Pharmaceuticals ............................. 602 14.1.4. Serum and tissues ........................... 603 14.2. Water-soluble vitamins .............................. 607 14.2.1. Extraction procedures for multianalyte methods ..................................... 607 14.2.2. Extractions suitable for the simultaneous analysis of thiamin, riboflavin, and vitamin B6 .................................. 615 14.2.3. Milk and infant formulas .................... 615 14.2.4. Liquid chromatography-mass spectrometry methods for multi-water-soluble vitamin analysis .................................... 616 14.2.5. Multivitamins and premixes .................. 618 References ................................................ 621 Index ......................................................... 629