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Vitamin Analysis

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Food Analysis

Part of the book series: Food Science Text Series ((FSTS))

Abstract

This chapter describes the principles and procedures for three types of methods applied to vitamin analysis: bioassays, microbiological and chemical assays. The chemical assays are emphasized, especially high-performance liquid chromatography (HPLC) because many vitamins are commonly measured by HPLC as official or unofficial methods. The various methods described are, in general, applicable to the analysis of more than one vitamin and several food matrices. However, the analytical procedures must be properly tailored to the analyte in question and the biological matrix to be analyzed. Covered in the chapter are the critical aspects of sample preparation and extraction of a vitamin from the food matrix prior to analysis.

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Change history

  • 23 July 2019

    An error in the production process unfortunately led to publication of the book before incorporating the below corrections. This has now been corrected and approved by the Editor.

References

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Acknowledgment

The author of this chapter wishes to acknowledge W.O. Landen, Jr., who was a coauthor of this chapter for the second to fourth editions of this textbook.

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Authors and Affiliations

  1. Department of Food Science and Technology, The University of Georgia, Athens, GA, 30602-2610, USA

    Ronald B. Pegg & Ronald R. Eitenmiller

Authors
  1. Ronald B. Pegg
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  2. Ronald R. Eitenmiller
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Corresponding author

Correspondence to Ronald B. Pegg .

Editor information

Editors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, USA

    S. Suzanne Nielsen

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© 2017 Springer International Publishing

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Pegg, R.B., Eitenmiller, R.R. (2017). Vitamin Analysis. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-45776-5_20

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