Infodoc : Sciences, Techniques et Culture

Section 1: Fat-soluble vitamins
Chapter 1 Vitamin A and carotenoids
1.1 Review
1.2 Properties
1.1.1 Chemistry
1.2.1.1 General properties
1.2.1.2 Spectral properties
1.2.2 Stability
1.2.3 Bioavailability
1.3 Methods
1.3.1 The Carr-Price colorimetric method
1.3.2 Advances in vitamin A and carotenoid analysis
1.3.2.1 Spectroscopic methods
1.3.2.2 High performance liquid chromatography
1.3.3 Method[...]

Section 1: Fat-soluble vitamins
Chapter 1 Vitamin A and carotenoids
1.1 Review
1.2 Properties
1.1.1 Chemistry
1.2.1.1 General properties
1.2.1.2 Spectral properties
1.2.2 Stability
1.2.3 Bioavailability
1.3 Methods
1.3.1 The Carr-Price colorimetric method
1.3.2 Advances in vitamin A and carotenoid analysis
1.3.2.1 Spectroscopic methods
1.3.2.2 High performance liquid chromatography
1.3.3 Method applications
1.3.3.1 Vitamin A and other retinoids
1.3.3.2 Carotenoids
1.4 Method protocols
References
Chapter 2 Vitamin D
2.1 Review
2.2 Properties
2.2.1 Chemistry
2.2.1.1 General properties
2.2.1.2 Spectral properties
2.2.2 Stability
2.2.3 Bioavailability
2.3 Methods
2.3.1 General approach
2.3.2 Regulatory and handbook methods
2.3.2.1 AOAC International
2.3.2.2 European Committee for Standardization
2.3.2.3 International Dairy Federation
2.3.3 High performance liquid chromatography
2.3.3.1 Extraction procedures for analysis of vitamin D by liquid chromatography
2.3.3.2 Chromatography parameters
2.3.3.3 InternaI standards
2.4 Method protocols
References
Chapter 3 Vitamin E: tocopherols and tocotrienols
3.1 Review
3.2 Properties
3.2.1 Chemistry
3.2.1.1 General properties
3.2.1.2 Nomenclature rules
3.2.1.3 Spectral properties
3.2.2 Stability
3.2.3 Biological activity
3.3 Methods
3.3.1 General approach
3.3.2 Regulatory and handbook methods
3.3.2.1 AOAC International
3.3.2.2 American Oil Chemists Society
3.3.2.3 European Committee for Standardization
3.3.3 Advances in analysis of the tocopherols and tocotrienols
3.3.3.1 Gas chromatography
3.3.3.2 High-performance liquid chromatography
3.4 Method protocols
References
Chapter 4 Vitamin K
4.1 Review
4.2 Properties
4.2.1 Chemistry
4.2.1.1 General properties
4.2.1.2 Spectral properties
4.2.2 Stability
4.3 Methods
4.3.1 General approach
4.3.2 Regulatory and handbook methods
4.3.3 Advances in analysis of vitamin K
4.3.3.1 Spectroscopic and electrochemical methods
4.3.3.2 High performance liquid chromatography
4.4 Method protocols
References
Section II: Water-soluble vitamins
Chapter 5 Ascorbic acid: vitamin C
5.1 Review
5.2 Properties
5.2.1 Chemistry
5.2.1.1 General properties
5.2.1.2 Spectral properties
5.2.2 Stability
5.3 Methods
5.3.1 Extraction procedures
5.3.2 Classical approaches to vitamin C analysis
5.3.2.1 Oxidation-reduction methods
5.3.2.2 Derivatization methods
5.3.2.3 Enzymatic methods
5.3.3 Advances in the analysis of vitamin C
5.3.3.1 Spectroscopic and electrochemical detection combined with flow injection and sequential injection analysis
5.3.3.2 Capillary electrophoresis
5.3.3.3 Liquid chromatography
5.4 Status of vitamin C analysis
5.5 Method protocols
References
Chapter 6 Thiamin
6.1 Review
6.2 Properties
6.2.1 Chemistry
6.2.1.1 General properties
6.2.1.2 Spectral properties
6.2.2 Stability
6.3 Methods
6.3.1 Classical approaches to analysis of thiamin
6.3.1.1 Chemical
6.3.2.2 Microbiological
6.3.2 Advances in the analysis of thiamin
6.3.2.1 Spectroscopic, electrochemical, and capillary electrophoretic methods
6.3.2.2 Liquid chromatography
6.4 Method protocols
References
Chapter 7 Riboflavin
7.1 Review
7.2 Properties
7.2.1 Chemistry
7.2.1.1 General properties
7.2.1.2 Spectral properties
7.2.2 Stability
7.3 Methods
7.3.1 Classical approaches to analysis of riboflavin
7.3.1.1 Fluorometric
7.3.1.2 Microbiological
7.3.2 Advances in the analysis of riboflavin
7.3.2.1 Spectroscopic methods
7.3.2.2 Capillary electrophoresis
7.3.2.3 Liquid chromatography
7.4 Method protocols
References
Chapter 8 Niaein
8.1 Review
8.2 Properties
8.2.1 Chemistry
8.2.1.1 General properties
8.2.1.2 Spectral properties
8.2.2 Stability
8.2.3 Bioavailability
8.3 Methods
8.3.1 Chemical
8.3.1.1 Sample preparation
8.3.2 Microbiological
8.3.3 Advances in the analysis of niacin
8.3.3.1 Capillary electrophoresis, chemiluminescence, and mass spectrometry
8.3.3.2 High performance liquid chromatography
8.4 Method protocols
References
Chapter 9 Vitamin B6
9.1 Review
9.2 Properties
9.2.1 Chemistry
9.2.1.1 General properties
9.2.1.2 Spectral properties
9.2.2 Stability
9.2.3 Bioavailability
9.3 Methods
9.3.1 Microbiological
9.3.2 Advances in the analysis of vitamin B6
9.3.2.1 Spectroscopic, electrochemical, and capillary electrophoresis methods
9.3.2.2 Liquid chromatography
9.4 Method protocols
References
Chapter 10 Folate and folic acid
10.1 Review
10.2 Properties
10.2.1 Chemistry
10.2.1.1 General properties
10.2.1.2 Spectral properties
10.2.1.3 Stability
10.2.1.4 Bioavailability
10.3 The ug dietary folate equivalents
10.4 Methods
10.4.1 Microbiological
10.4.1.1 Folate assay organisms
10.4.1.2 Extraction procedures
10.4.1.3 Modification of traditional microbiological assays for folate
10.4.1.4 Recommendations for the microbiological assay of folate
10.4.1.5 AOAC International OfficiaI methods
10.4.2 Ligand-binding assays
10.4.3 Advances in the analysis of folate and folic acid
10.4.3.1 High performance liquid chromatography and high performance liquid chromatography-mass spectrometry
10.4.3.2 Optical biosensor-based immunoassays
10.4.3.3 Status of folic acid and folate analysis
10.5 Method protocols
References
Chapter 11 Vitamin B12
11.1 Review
11.2 Properties
11.2.1 Chemistry
11.2.1.1 General properties
11.2.1.2 Spectral properties
11.2.2 Stability
11.2.3 Bioavailability
11.3 Methods
11.3.1 AOAC International methods (Lactobacillus delbrueckii)
11.3.2 Radio-ligand binding assays
11.3.3 Advances in the analysis of vitamin B12
11.3.3.1 Spectroscopic and chemiluminescence methods
11.3.3.2 Capillary electrophoresis
11.3.3.3 High performance liquid chromatography and high performance liquid chromatography-mass spectrometry
11.3.3.4 Optical biosensor protein-binding assay
11.4 Method protocols
References
Chapter 12 Biotin
12.1 Review
12.2 Properties
12.2.1 Chemistry
12.2.1.1 General properties
12.2.1.2 Spectral properties
12.2.2 Stability
12.2.3 Bioavailability
12.3 Methods
12.3.1 Microbiological methods
12.3.2 Avidin-binding assays
12.3.3 Advances in analysis of biotin
12.3.3.1 Liquid chromatography
12.3.3.2 Optical biosensor-based immunoassays
References
Chapter 13 Pantothenic acid
13.1 Review
13.2 Properties
13.2.1 Chemistry
13.2.1.1 General properties
13.2.1.2 Spectral properties
13.2.2 Stability
13.2.3 Bioavailability
13.3 Methods
13.3.1 Microbiological assay of pantothenic acid
13.3.2 Radioimmunoassay and enzyme-linked immunosorbent assay
13.3.3 Advances in the analysis of pantothenic acid
13.3.3.1 Capillary electrophoresis
13.3.3.2 Gas chromatography and gas chromatography-mass spectrometry
13.3.3.3 Liquid chromatography and liquid chromatography-mass spectrometry
13.3.3.4 Optical biosensor immunoassay
References
Chapter 14 Multianalyte methods for analysis of the fat- and water-soluble vitamins
14.1 Fat-soluble vitamins
14.1.1 Butter, margarine, and fats and oils
14.1.2 Milk and infant formula
14.1.3 Pharmaceuticals
14.1.4 Serum and tissues
14.2 Water-soluble vitamins
14.2.1 Extraction procedures for multianalyte methods
14.2.2 Extractions suitable for the simultaneous analysis of thiamin, riboflavin, and vitamin B6
14.2.3 Milk and infant formulas
14.2.4 Liquid chromatography-mass spectrometry methods for multi-water-soluble vitamin analysis
14.2.5 Multivitamins and premixes
References
Index