Determination of folate in some cereals and commercial cereal-grain products consumed in Poland using trienzyme extraction and high-performance liquid chromatography methods

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• 作者：El?bieta Gujska and Andrzej Kuncewicz
• 关键词：Folate ; Cereals ; Fortification ; Rye ; Wheat ; High ; performance liquid chromatography ; Food analysis
• 刊名：European Food Research and Technology
• 出版年：2005
• 出版时间：July 2005
• 年：2005
• 卷：221
• 期：1-2
• 页码：208-213
• 全文大小：211 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Analytical Chemistry
  Biotechnology
  Agriculture
  Forestry
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1438-2385

文摘

A trienzyme treatment (rat plasma conjugase, -amylase, protease) followed by affinity chromatography (with folate-binding protein from bovine milk) and reversed-phase high-performance liquid chromatography with UV and fluorescence detections was performed for quantification of different folate derivatives in some commercial cereal-grain products and cereals cultivated in Poland. The method described allowed good separation of the main folate vitamins. Of the commercial cereal-grain products analyzed, buckwheat groats (30 g/100 g) had the highest content of total folate, followed by rye flour (29 g/100 g), barley groats (21 g/100 g) and wheat flours (19–20 g/100 g). Two of the ready-to eat breakfast products were found to be fortified with folic acid with the level slightly exceeding the label declaration. The total folate content of whole-grain wheat flours was more than half as much as in white flours (33–40 g/100 g), and the highest folate content was found in rye whole grains (123–135 g/100 g). 5-Formyltetrahydrofolate was the predominating folate form in the cereal products analyzed, above all in rye flour.