Laboratory of Food Analysis, Department of Food and Experimental Nutrition, Pharmaceutical Science School, University of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, Cidade Universitária, CEP 05508-900, São Paulo, SP, Brazil.
Food Chem Toxicol. 2013 Jan;51:143-8. doi: 10.1016/j.fct.2012.09.019. Epub 2012 Sep 25.
This study has the objective of evaluating the stability of B complex vitamins and its vitamers, for a period of 1year of storage. The pollen samples were stored under room temperature (with and without light) and frozen. The vitamins were quantified by HPLC with fluorescence detection. All proposed vitamins were found in the samples and the dehydration process did not interfere in vitamin content. The variations were (dry basis): 0.59-1.09mg/100g (B(1)); 1.73-2.56 (B(2)); 6.43-15.34 (PP) and 0.33-0.68 (B(6)). After 1year of storage, it can be stated that vitamin B(1) concentration remained constant, while for the others, the concentration loss was dependent on time rather than on storage conditions. All samples were considered vitamin B(2) sources. The influence of the storage time in the concentrations of vitamin B(6) and PP was explained mathematically, through linear regression equations of multivariate analysis.
本研究旨在评估 B 族复合维生素及其维生素原在 1 年储存期内的稳定性。花粉样品在室温下（有光和无光）和冷冻条件下储存。采用 HPLC 荧光检测法对维生素进行定量分析。所有提出的维生素都在样品中被发现，脱水过程不会干扰维生素含量。变化如下（干基）：0.59-1.09mg/100g（B(1)）；1.73-2.56（B(2)）；6.43-15.34（PP）和 0.33-0.68（B(6)）。经过 1 年的储存，可以说维生素 B(1)的浓度保持不变，而对于其他维生素，浓度的损失取决于时间而不是储存条件。所有样品都被认为是维生素 B(2)的来源。通过多元分析的线性回归方程，对储存时间对维生素 B(6)和 PP 浓度的影响进行了数学解释。
