VITAMIN-B(6) IN RAW AND FRIED CHICKEN BY HPLC

Authors
OLDS SJ VANDERSLICE JT BROCHETTI D
Citation
Sj. Olds et al., VITAMIN-B(6) IN RAW AND FRIED CHICKEN BY HPLC, Journal of food science, 58(3), 1993, pp. 505
Citations number
15
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
58
Issue
3
Year of publication
1993
Database
ISI
SICI code
0022-1147(1993)58:3<505:VIRAFC>2.0.ZU;2-I
Abstract
An isocratic anion exchange, high performance liquid chromatography (H PLC) method was developed to analyze for five of the six vitamers of B -6. Recoveries of the B6 vitamers in a standard were 100% to 97%. Reco veries in fried chicken breast ranged from 96% for pyridoxal phosphate to 102% for pyridoxine (PN). Recoveries in raw chicken breast ranged from 86% for pyridoxamine to 102% for PN. Processing chicken by frying reduced the total vitamer by 6.5%. Vitamers of B-6 were relatively st able to frying.