COMPARATIVE DETERMINATION OF VITAMIN-B1 AND VITAMIN-B2 IN FOODS BY USING DIFFERENT ENZYME PREPARATIONS
Articles > Article · 1991
Authors: Semih ÖTLEŞ
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, Journal Indexed in SCI Expanded, International, 1991, vol 193, pp 347-350
DOI: 10.1007/bf01191632
Summary
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.