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Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods, along with assays enabling the detection of various isomers and multiple vitamins.The expert contributors describe the concepts as well as analytical and assay methods to study fortification, along with applications to create better and safer foods. Taking into considerations regulatory matters, they include data on sampling and extraction methods, and discuss the various pros and cons of each. As a result, readers are able to determine, which type of analytical method is best suited for added vitamins.A practical guide for food chemists and technologists, as well as analytical laboratories and biochemists.
Sommario
PrefacePART I: Perspectives and General Methodology in Vitamin AnalysisSTABLE ISOTOPE DILUTION ASSAYS IN VITAMIN ANALYSIS - A REVIEW OF PRINCIPLES AND APPLICATIONSPrinciple of Stable Isotope Dilution AssaysApplication of Stable Isotope Dilution Assays to VitaminsOutlookANALYTICAL METHODS TO ASSESS THE BIOAVAILABILITY OF WATER-SOLUBLE VITAMINS IN FOOD-EXEMPLIFIED BY FOLATEIntroductionFolate BioavailabilityQUANTITATION OF VITAMINS USING MICROBIOLOGICAL ASSAYS IN MICROTITER FORMATSIntroductionMethods and MaterialsResultsConclusionBIOSENSORS IN VITAMIN ANALYSIS OF FOODSIntroductionTechnologySurface Palsmon Resonance (SPR)Biosensor AssayWater-Soluble Vitamin Analysis by Inhibition Protein Binding Assay on Biacore QValidation ConsiderationsConclusionsINTERNATIONAL PERSPECTIVES IN VITAMIN ANALYSIS AND LEGISLATION IN VITAMIN FORTIFICATIONIntroductionGeneral Requirements for Modern and Future Vitamin AssaysFortification with Vitamins - The International PerspectivePART II: Analysis of Water-Soluble VitaminsHPLC DETERMINATION OF THIAMIN IN FORTIFIED FOODSIntroductionFortification of Foods with ThiaminAnalytical PrinciplesExtraction ProceduresLiquid Chromatography ProceduresConclusionHPLC DETERMINATION OF RIBOFLAVIN IN FORTIFIED FOODSIntroductionMaterials and MethodsHPLC IntercomparisonsConclusionHPLC-MS DETERMINATION OF VITAMIN C IN FORTIFIED FOOD PRODUCTSIntroductionMaterials and MethodsResults and DiscussionQUANTITATION OF PANTOTHENIC ACID IN FORTIFIED FOODS BY STABLE ISOTOPE DILUTION ANALYSIS AND METHOD COMPARISON WITH A MICROBIOLOGICAL ASSAYIntroductionMaterials and MethodsResults and DiscussionOPTIMIZATION OF HPLC METHODS FOR ANALYZING ADDED FOLIC ACID IN FORTIFIED FOODSIntroductionMaterials and MethodsResults and DiscussionConclusionSTUDIES ON NEW FOLATES IN FORTIFIED FOODS AND ASSESSMENT OF THEIR BIOAVAILABILITY AND BIOACTIVITYIntroductionMaterials and MethodsResults and DiscussionANALYSIS OF VITAMIN B12 BY HPLCIntroductionSample PreparationSeparationDetectionReference Materials for Vitamin B12 AnalysisMICROBIOLOGICAL DETECTION OF VITAMIN B12 AND OTHER VITAMINSVitamin B12Analysis of Food Vitamin B12 by BioautographyOther Vitamins Determined by Microbiological AnalysisMULTIMETHOD FOR WATER-SOLUBLE VITAMINS IN FOODS BY USING LC-MSIntroductionExtraction and Cleanup with Conventional Methods of AnalysisLiquid Chromatographic Methods for the Analysis of Water-Soluble VitaminsLC-MS in Multianalyte Confirmation AnalysesElectrospray Ionization and Collision-Induced DissociationLC-ESI-MS for Simultaneous Analysis of Water-Soluble VitaminsSimultaneous Extraction ProceduresConclusions and Future DevelopmentsPART III: Analysis of Fat-Soluble VitaminsANALYSIS OF CAROTENOIDSIntroductionMaterials and MethodsResults and DiscussionHPLC DETERMINATION OF VITAMIN E IN FORTIFIED FOODSIntroductionFortification of Foods with Vitamin EExperimental Procedures Used to Determine Vitamin E in Fortified Foods by HPLCConclusionsDETERMINATION OF VITAMIN D BY LC-MS/MSIntroductionMaterials and MethodsResults and DiscussionQUANTITATION OF VITAMIN K IN FOODSIntroductionBiological Role of Vitamin KDietary Vitamin K SourcesStability of Vitamin KBioavailability of Vitamin K from FoodsDietary Vitamin K DeficiencyAnalytical Methods for the Determination of Vitain K in FoodsTRACE ANALYSIS OF CAROTENOIDS AND FAT-SOLUBLE VITAMINS IN SOME FOOD MATRICES BY LC-APCI-MS/MSIntroductionMaterials and MethodsResults and DiscussionConclusions
Info autore
Michael Rychlik is Head of the Chair of Analytical Food Chemistry and Head of R&D Division of BIOANALYTIK Weihenstephan at the Technische Universität München. He is food chemist and obtained his PhD titled "Impact odorants of toasted wheat bread" in 1996. His group is working for 15 years in the field of developing analytical methods for bioactive food components, in particular for vitamins, mycotoxins and odorants.
Riassunto
Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods, along with assays enabling the detection of various isomers and multiple vitamins.
The expert contributors describe the concepts as well as analytical and assay methods to study fortification, along with applications to create better and safer foods. Taking into considerations regulatory matters, they include data on sampling and extraction methods, and discuss the various pros and cons of each. As a result, readers are able to determine, which type of analytical method is best suited for added vitamins.
A practical guide for food chemists and technologists, as well as analytical laboratories and biochemists.
Relazione
"This text provides a thorough update of modern methods for vitamin analysis including carefully considered examples and data comparing more recent methodology with traditional methods ... Instead, it is a good method-development resource for fast, high efficiency, modern methods with sensitive and selective detection." ( Anal Bioanal Chem , 2012)
