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Vitamin analysis in foods

  • Chapter
The Technology of Vitamins in Food

Abstract

The determination of vitamins in foodstuffs poses significant problems for analysts, and results from recent interlaboratory studies and published papers indicate that this will be the case for many years to come. Biological assays, first used to determine many of the vitamins, were replaced by microbiological assays (MBAs) and some physicochemical methods, and subsequently gas liquid chromatography (GLC) and high performance liquid chromatography (HPLC) have been applied to the many and various problems of vitamin analysis.

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Lumley, I.D. (1993). Vitamin analysis in foods. In: Ottaway, P.B. (eds) The Technology of Vitamins in Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2131-0_8

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  • DOI: https://doi.org/10.1007/978-1-4615-2131-0_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5889-3

  • Online ISBN: 978-1-4615-2131-0

  • eBook Packages: Springer Book Archive

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