Faculty of Agriculture and Agricultural Science Program, Graduate School of Integrated Arts and Sciences, Kochi University, Nankoku, Kochi, Japan.
Food Nutr Res. 2012;56. doi: 10.3402/fnr.v56i0.5409. Epub 2012 Apr 2.
There is a need for a reliable and accurate method for quantification of each of the seven individual vitamin B(6) compounds including pyridoxine-β-glucoside in foods.
To determine pyridoxal (PL), pyridoxamine (PM), pyridoxine (PN), pyridoxal 5'-phosphate (PLP), pyridoxamine 5'-phosphate (PMP), pyridoxine 5'-phosphate (PNP), and pyridoxine-β-glucoside (PNG) in foods.
By specific enzymatic treatment, each of the seven vitamin B(6) compounds was all converted into 4-pyridoxolactone, which is a highly fluorescent compound. In total, seven separate, enzymatic steps were performed for each sample. Separation and quantification were performed with reversed-phase high performance liquid chromatography (HPLC) coupled with fluorescence detection. For each sample type the result was corrected for the recovery based on spiked samples. The method was applied for analyses of chicken liver, chicken white meat, egg yolk, egg white, dried anchovy, carrots, and garlic.
The recovery varied from 14 to 114% in chicken liver, chicken white meat, egg yolk, egg white, dried anchovy, carrot, and garlic. Each food showed a characteristic distribution of the seven vitamin B(6) compounds. The PNG was only found in low amounts; that is, 17-29nmol vitamin B(6)/g in the plant-derived foods, carrot and garlic. Only egg white showed a lower content, 3nmol/g. Overall the content in chicken liver, chicken white meat, and egg yolk had a total content of vitamin B(6) between 42 and 51nmol/g. Both PM and PMP were high in the chicken liver. In contrast, PL and PLP were high in the chicken white meat. The main vitamin B(6) in the egg yolk was PLP. The dried anchovy contained high amounts of PLP and PMP and a total content of 144nmol/g.
The enzymatic-based HPLC method was applied for the determination of seven vitamin B6 compounds in foods. Their distribution in the foods varied significantly.
需要一种可靠和准确的方法来定量分析食品中包括吡哆醇-β-葡萄糖苷在内的七种维生素 B(6) 化合物。
测定食品中的吡哆醛（PL）、吡哆胺（PM）、吡哆醇（PN）、吡哆醛 5'-磷酸（PLP）、吡哆胺 5'-磷酸（PMP）、吡哆醇 5'-磷酸（PNP）和吡哆醇-β-葡萄糖苷（PNG）。
通过特定的酶处理，七种维生素 B(6) 化合物全部转化为 4-吡哆醇内酯，这是一种高荧光化合物。对于每个样品，总共进行了七个单独的酶促步骤。采用反相高效液相色谱（HPLC）与荧光检测相结合的方法进行分离和定量。对于每种样品类型，结果都根据添加的样品进行了回收率校正。该方法应用于鸡肝、鸡白肉、蛋黄、蛋清、干凤尾鱼、胡萝卜和大蒜的分析。
在鸡肝、鸡白肉、蛋黄、蛋清、干凤尾鱼、胡萝卜和大蒜中，回收率在 14%到 114%之间变化。每种食物都显示出七种维生素 B(6) 化合物的特征分布。PNG 仅以低浓度存在，即在植物性食物、胡萝卜和大蒜中为 17-29nmol 维生素 B(6)/g。只有蛋清显示出较低的含量，为 3nmol/g。总体而言，鸡肝、鸡白肉和蛋黄中的维生素 B(6) 总含量在 42 到 51nmol/g 之间。PM 和 PMP 在鸡肝中含量较高。相反，PL 和 PLP 在鸡白肉中含量较高。蛋黄中的主要维生素 B(6) 是 PLP。干凤尾鱼含有高浓度的 PLP 和 PMP，总含量为 144nmol/g。
基于酶的 HPLC 方法用于测定食品中的七种维生素 B6 化合物。它们在食物中的分布差异很大。
