食品分析(英文课件)：Determination of vitamin.pptVIP

Determination of vitamin The characteristics of each method The general sample preparation process of vitamin determination Introduction Vitamins are noncaloric essential nutrients that are necessary in very small amounts for specific metabolic control and disease prevention. Certain heath problems are related to in adequate or excessive vitamins intake. vitamins regulate body metabolism Structure is complicated (isomers), and the physicochemical property is different Poor Stability There are quite a lot of biological function, some is still unknown Classes of vitmines Overview of Water-Soluble Vitamins Dissolve in water Subject to cooking losses Function as a coenzyme Participate in energy metabolism 50-90% of B vitamins are absorbed Marginal deficiency more common Overview of lipid-Soluble Vitamins Dissolve in lipid or fat not excreted and store in adipose tissue Excessive is harmful (especially VA、VD) Analysis of Vitamins Vit analysis method Chemical method Instrumental method microbiological assay UV-Vis Fluo HPLC titration Determination of fat soluble vitamin Fat soluble vitamin Vitamin A and Beta-Carotene The stability: Is stable to heat without O2, stable for 12h@120℃ without O2; unstable to heat/ultraviolet+O2 rays; It is stable to alkali, but is very sensitive to acid, and oxidant agent Vitamin D Stable to heat and alkali, but sensitive to acid, O2 and light Vitamin E stable to acid and heat, not very sensitive to heat, light alkali with the protection of andioxidant, sensitive to O2 Dissolubility: Insoluble to water, but soluble to fat, acetone, chloroform, ethyl ether, etc Saponification Washed to remove lipid Extract with non-polar solvent concentration determination dissolve 皂化样品 水洗去除类脂物 有机溶剂提取脂溶性维生素(不皂化物) 浓缩 溶于适当的溶剂 测定 在皂化和浓缩时，为防止维生素的氧化分解，常加入抗氧化剂(如焦性没食子酸、维生素C等)。 对于A、D、E共存的样品，或杂质含量高的样品，在皂化提取后，还需进行层析分离。 Analysis of VA （1）SbCl3 colorimetry principle: VA+SbCl3?blue complex (just stable for 6s) Sample preparation