HPLC DETERMINATION OF RIBOFLAVIN, NIACIN, AND THIAMIN IN BEEF, PORK, AND LAMB AFTER ALTERNATE HEAT-PROCESSING METHODS
HPLC DETERMINATION OF RIBOFLAVIN, NIACIN, AND THIAMIN IN BEEF, PORK, AND LAMB AFTER ALTERNATE HEAT-PROCESSING METHODS
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DOI：
10.1021/jf00084a012
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发表时间：
1988-11-01
影响因子：
6.1
通讯作者：
HEDRICK, HB
中科院分区：
文献类型：
--
作者：
DAWSON, KR;UNKLESBAY, NF;HEDRICK, HB
建立了一种相对简单、灵敏的反相高效液相色谱法定量测定核黄素、尼克酸和硫胺素的方法。HPLC方法能够快速可靠地测定维生素B1和B2以及烟酸含量。最准确的结果是通过直接分析核黄素和烟酸的同时，使用紫外和荧光光谱。然而，提取的转化硫胺素的硫色素是必要的，以允许在荧光分光光度计分析之前的干扰荧光化合物的去除。核黄素和烟酸在除牛腰排外的所有热加工方法和肉块中均保持稳定（P < 0.05）。硫胺素只在羊排中稳定。与新鲜样品相比，猪肉和牛肉的热处理方法在硫胺素水平上存在显着差异。通过HPLC分析这些维生素比标准AOAC方法耗时更少。
A relatively simple and sensitive method for the quantification of riboflavin, niacin, and thiamin by reversed-phase HPLC was developed. The HPLC methods enabled a rapid and reliable determination of vitamins B1 and B2 and niacin content. The most accurate results were obtained by a direct analysis of riboflavin and niacin simultaneously, using UV and fluorescence spectroscopy. However, extraction of the converted thiamin to thiochrome was necessary to allow for the removal of interfering fluorescence compounds prior to analysis in the fluorescence spectrophotometer. Riboflavin and niacin levels (P < 0.05) were stable in all of the the heat-processing methods and meat cuts except beef shortloin steaks. Thiamin was stable only in the lamb chops. Heat-processing methods for both pork and beef had significant differences in the levels of thiamin when compared to the fresh samples. Analysis of these vitamins by HPLC was less time consuming than the standard AOAC methods.