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首页> 外文期刊>Electrophoresis: The Official Journal of the International Electrophoresis Society >The application of capillary electrophoresis to the analysis of vitamins in food and beverages [Review]
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The application of capillary electrophoresis to the analysis of vitamins in food and beverages [Review]

机译:毛细管电泳在食品和饮料中维生素分析中的应用[综述]

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摘要

Capillary electrophoretic (CE) methods have been used to separate and determine a wide range of water-soluble vitamins in pharmaceutical preparations, but has found limited application in determining vitamins at naturally occurring levels in food and beverages. CE has been used to determine vitamin C in fruits and beverages, niacin in a range of foods and thiamine in samples of meat and milk. The CE methodologies used to determine vitamins in pharmaceutical preparations and biological fluids are also included as examples of the effectiveness of CE in vitamin analysis. [References: 47]
机译:毛细管电泳(CE)方法已用于分离和测定药物制剂中的多种水溶性维生素,但在测定食品和饮料中天然存在的维生素含量方面发现了有限的应用。 CE已用于测定水果和饮料中的维生素C,各种食品中的烟酸以及肉和牛奶样品中的硫胺素。还包括用于确定药物制剂和生物液体中维生素的CE方法,作为CE在维生素分析中的有效性的示例。 [参考:47]

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