Comparison of microbiological and HPLC--fluorescence detection methods for determination of niacin in fortified food products
2001
Rose-Sallin, C. | Blake, C.J. | Genoud, D. | Tagliaferri, E.G.
A comparison has been made between results obtained by a recently published HPLC method, involving post-column reaction and fluorescence detection, with a microbiological assay using Lactobacillus plantarum. The HPLC method includes a modified acid hydrolysis extraction step (0.1 M HCl) and yields niacin values from fortified foods somewhat lower than by the microbiological assay. The most significant differences were observed for the cereal-based products. These differences arise principally from the lack of specificity of L. plantarum and from the stronger acid hydrolysis extraction conditions (1 M HCl) of the microbiological assay, which probably releases a part of the non-bioavailable niacin. Moreover by HPLC, excellent recoveries of added nicotinic acid and nicotinamide (95-100%) were obtained and better precision (RSDr = 0.3-0.8%) was observed than from the microbiological assay.
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