Testing of different extraction procedures for folate HPLC determination in fresh fruits and vegetables

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• 作者：Marta Czarnowska-Kujawska ; ^{marta.czarnowska@uwm.edu.pl} ; Elżbieta Gujska ; Joanna Michalak
• 关键词：Folate ; 5-Methyltetrahydrofolate ; Folate conjugase ; Method evaluation ; Di-enzyme treatment ; HPLC ; Spinach ; Food composition ; Food analysis
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：57
• 期：Complete
• 页码：64-72
• 全文大小：512 K
• 卷排序：57

文摘

Various parameters of folate extraction from food matrices were studied. Different extraction buffers, times and temperatures were compared. The efficiency of rat plasma and kidney porcine conjugases was tested. Optimized HPLC method was suitable for folate analysis in fruit and vegetables. The highest folate content was determined in spinach and broccoli.