Comparison of a microbiological and a spectrophotometric method for the determination of nicotinic acid in fresh meat | Zendy

Gorin N. | Zendy; Schütz G. P. | Zendy

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Comparison of a microbiological and a spectrophotometric method for the determination of nicotinic acid in fresh meat

Author(s) -

Gorin N.,

Schütz G. P.

Publication year - 1970

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740210808

Subject(s) - leuconostoc mesenteroides , chromatography , chemistry , nicotinic agonist , food science , relative standard deviation , biochemistry , lactic acid , bacteria , biology , detection limit , genetics , receptor

The microbiological method for the determination of nicotinic acid with the aid of Leuconostoc mesenteroides ATCC 9135 was compared with a spectrophotometric method which included cleaning‐up of a meat extract by thin‐layer chromatography. The results obtained were in good agreement. Average recovery factors of 95–107% and reproducibilities of 2–6% (standard deviation in % of the average) indicate that the results are reliable.

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