Analysis of Free Pantothenic Acid in Foods by HPLC and LC-MS/MS-Reference-Cited by-同舟云学术

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Analysis of Free Pantothenic Acid in Foods by HPLC and LC-MS/MS

Published:2023-02-25 Issue:1 Volume:64 Page:47-52
ISSN:0015-6426
Container-title:Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
language:en
Short-container-title:Journal of the Food Hygienics Society of Japan

Author:

Horie Masakazu¹,Watanabe Moe¹,Tada Atsuko²,Sato Kyoko²

Affiliation:

1. Department of Food Science, Faculty of Home Economics, Otsuma Women’s University

2. Division of Food Additives, National Institute of Health Sciences

Publisher

Japanese Society for Food Hygiene and Safety

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/shokueishi/64/1/64_47/_pdf

Reference13 articles.

1. 1） Fukuwatari T. Pantothenicacid Analysis Current Status and Challeng, Vitamins （Japan）, 85, 479–484 （2011）．

2. 2） Ministry of Health, Labor and Welfare, Japan Food Sanitation Association （Supervised）. Food Sanitation Inspection Guidelines/Food Additives. p. 444–454（2003）.

3. 3） Standard Tables of Food Composition in Japan 2020（8th Edition）Analysis Manual, Ministry of Education, Culture, Sports, Science and Technology. https://www.mext.go.jp/a_menu/syokuhinseibun/mext_01110.html

4. 4） AOAC Official Methods of Analysis. AOAC 945.74–1960, Pantothenic Acid in Vitamin Preparations—Microbiological Methods.

5. 5） Ministry of Health, Labor and Welfare Notification. Japanese Pharmacopoeia, 18th ed. Pharmaceutical Articles （Chemicals, etc.）, No. 64, 2016, p. 1359.

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