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 consideration regulatory matters in the US and EU, 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 analysis method is best suited for added vitamins. A practical guide for food chemists and technologists, as well as analytical laboratories and biochemists.
Michael Rychlik is Head of the Chair of Analytical Food Chemistry and Head of R&D Division of BIOANALYTIK Weihenstephan at the Technische Universitat Munchen. 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.
Preface PART I: Perspectives and General Methodology in Vitamin Analysis STABLE ISOTOPE DILUTION ASSAYS IN VITAMIN ANALYSIS - A REVIEW OF PRINCIPLES AND APPLICATIONS Principle of Stable Isotope Dilution Assays Application of Stable Isotope Dilution Assays to Vitamins Outlook ANALYTICAL METHODS TO ASSESS THE BIOAVAILABILITY OF WATER-SOLUBLE VITAMINS IN FOOD-EXEMPLIFIED BY FOLATE Introduction Folate Bioavailability QUANTITATION OF VITAMINS USING MICROBIOLOGICAL ASSAYS IN MICROTITER FORMATS Introduction Methods and Materials Results Conclusion BIOSENSORS IN VITAMIN ANALYSIS OF FOODS Introduction Technology Surface Palsmon Resonance (SPR) Biosensor Assay Water-Soluble Vitamin Analysis by Inhibition Protein Binding Assay on Biacore Q Validation Considerations Conclusions INTERNATIONAL PERSPECTIVES IN VITAMIN ANALYSIS AND LEGISLATION IN VITAMIN FORTIFICATION Introduction General Requirements for Modern and Future Vitamin Assays Fortification with Vitamins - The International Perspective PART II: Analysis of Water-Soluble Vitamins HPLC DETERMINATION OF THIAMIN IN FORTIFIED FOODS Introduction Fortification of Foods with Thiamin Analytical Principles Extraction Procedures Liquid Chromatography Procedures Conclusion HPLC DETERMINATION OF RIBOFLAVIN IN FORTIFIED FOODS Introduction Materials and Methods HPLC Intercomparisons Conclusion HPLC-MS DETERMINATION OF VITAMIN C IN FORTIFIED FOOD PRODUCTS Introduction Materials and Methods Results and Discussion QUANTITATION OF PANTOTHENIC ACID IN FORTIFIED FOODS BY STABLE ISOTOPE DILUTION ANALYSIS AND METHOD COMPARISON WITH A MICROBIOLOGICAL ASSAY Introduction Materials and Methods Results and Discussion OPTIMIZATION OF HPLC METHODS FOR ANALYZING ADDED FOLIC ACID IN FORTIFIED FOODS Introduction Materials and Methods Results and Discussion Conclusion STUDIES ON NEW FOLATES IN FORTIFIED FOODS AND ASSESSMENT OF THEIR BIOAVAILABILITY AND BIOACTIVITY Introduction Materials and Methods Results and Discussion ANALYSIS OF VITAMIN B12 BY HPLC Introduction Sample Preparation Separation Detection Reference Materials for Vitamin B12 Analysis MICROBIOLOGICAL DETECTION OF VITAMIN B12 AND OTHER VITAMINS Vitamin B12 Analysis of Food Vitamin B12 by Bioautography Other Vitamins Determined by Microbiological Analysis MULTIMETHOD FOR WATER-SOLUBLE VITAMINS IN FOODS BY USING LC-MS Introduction Extraction and Cleanup with Conventional Methods of Analysis Liquid Chromatographic Methods for the Analysis of Water-Soluble Vitamins LC-MS in Multianalyte Confirmation Analyses Electrospray Ionization and Collision-Induced Dissociation LC-ESI-MS for Simultaneous Analysis of Water-Soluble Vitamins Simultaneous Extraction Procedures Conclusions and Future Developments PART III: Analysis of Fat-Soluble Vitamins ANALYSIS OF CAROTENOIDS Introduction Materials and Methods Results and Discussion HPLC DETERMINATION OF VITAMIN E IN FORTIFIED FOODS Introduction Fortification of Foods with Vitamin E Experimental Procedures Used to Determine Vitamin E in Fortified Foods by HPLC Conclusions DETERMINATION OF VITAMIN D BY LC-MS/MS Introduction Materials and Methods Results and Discussion QUANTITATION OF VITAMIN K IN FOODS Introduction Biological Role of Vitamin K Dietary Vitamin K Sources Stability of Vitamin K Bioavailability of Vitamin K from Foods Dietary Vitamin K Deficiency Analytical Methods for the Determination of Vitain K in Foods TRACE ANALYSIS OF CAROTENOIDS AND FAT-SOLUBLE VITAMINS IN SOME FOOD MATRICES BY LC-APCI-MS/MS Introduction Materials and Methods Results and Discussion Conclusions