COMPARATIVE DETERMINATION OF VITAMIN-B1 AND VITAMIN-B2 IN FOODS BY USING DIFFERENT ENZYME PREPARATIONS
Makaleler > Tam Makale · 1991
Yazarlar: Semih ÖTLEŞ
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 1991, cilt 193, ss 347-350
DOI: 10.1007/bf01191632
Özet
Vitamins B1 and B2 were determined in foods using different enzyme preparations (takadiastase, clarase, pepsin, papain, beta-amylase) and cysteine by the official AVC fluorometric and HPLC methods for each vitamin. In this study, special attention has been given to the choice of enzymes and cysteine to release the vitamins B1 and B2 from their phosphate and other esters in foods. A mixture of takadiastase or clarase with beta-amylase, cysteine, pepsin or papain for vitamin B1 and of takadiastase or clarase with beta-amylase, pepsin or papain for vitamin B2 have been chosen.