Determination of biotin in foods by high-performance liquid chromatography with post-column derivatization and fluorimetric detection

Author:

Lahély S,Ndaw S,Arella F,Hasselmann C

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Anderson, P. A., Baker, D. H., & Mistry, S. P. (1978). Bioassay determination of the biotin content of corn, barley, sorghum and wheat. J. Anim. Sci., 47, 654–659.

2. Axelrod, A. E., Mitz, M., & Hofmann, K. (1948). The chemical nature of fat-soluble materials with biotin activity in human plasma. J. Biol. Chem., 175, 265–274.

3. Ball, G. F. M. (1998). Bioavailability and Analysis of Vitamins in Foods. London: Chapman & Hall.

4. Bitsch, R., Salz, I., & Hötzel, D. (1986). Bestimmung des Biotingehalts in Lebensmitteln mit Hilfe eines Proteinbindungsassay. Deutsch. Lebensm-Rundsch., 82, 80–83.

5. Bonjour, J.-P. (1984). Biotin. In J. Machlin (Ed.), Handbook of Vitamins - Nutritional, Biochemical and Clinical Aspects (p. 405). New York: Marcel Dekker Inc..

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