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Vitamin B 6 in Raw and Fried Chicken by HPLC
Author(s) -
OLDS S.J.,
VANDERSLICE J.T.,
BROCHETTI D.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04311.x
Subject(s) - pyridoxamine , high performance liquid chromatography , pyridoxine , chemistry , chromatography , pyridoxal , vitamin , vitamin b6 , chicken breast , food science , phosphate , biochemistry
An isocratic anion exchange, high performance liquid chromatography (HPLC) method was developed to analyze for five of the six vitamers of B 6 . Recoveries of the B 6 vitamers in a standard were 100% to 97%. Recoveries in fried chicken breast ranged from 96% for pyridoxal phosphate to 102% for pyridoxine (PN). Recoveries in raw chicken breast ranged from 86% for pyridoxamine to 102% for PN. Processing chicken by frying reduced the total vitamer by 6.5%. Vitamers of B 6 were relatively stable to frying.