Michael Rychlik 
Fortified Foods with Vitamins 
Analytical Concepts to Assure Better and Safer Products

Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods, along with assays enabling the detection of various isomers and multiple vitamins.

The expert contributors describe the concepts as well as analytical and assay methods to study fortification, along with applications to create better and safer foods. Taking into considerations regulatory matters, they include data on sampling and extraction methods, and discuss the various pros and cons of each. As a result, readers are able to determine, which type of analytical method is best suited for added vitamins.

A practical guide for food chemists and technologists, as well as analytical laboratories and biochemists.

Table of Content

Preface

PART I: Perspectives and General Methodology in Vitamin Analysis

STABLE ISOTOPE DILUTION ASSAYS IN VITAMIN ANALYSIS – A REVIEW OF PRINCIPLES AND APPLICATIONS
Principle of Stable Isotope Dilution Assays
Application of Stable Isotope Dilution Assays to Vitamins
Outlook

ANALYTICAL METHODS TO ASSESS THE BIOAVAILABILITY OF WATER-SOLUBLE VITAMINS IN FOOD-EXEMPLIFIED BY FOLATE
Introduction
Folate Bioavailability

QUANTITATION OF VITAMINS USING MICROBIOLOGICAL ASSAYS IN MICROTITER FORMATS
Introduction
Methods and Materials
Results
Conclusion

BIOSENSORS IN VITAMIN ANALYSIS OF FOODS
Introduction
Technology
Surface Palsmon Resonance (SPR)
Biosensor Assay
Water-Soluble Vitamin Analysis by Inhibition Protein Binding Assay on Biacore Q
Validation Considerations
Conclusions

INTERNATIONAL PERSPECTIVES IN VITAMIN ANALYSIS AND LEGISLATION IN VITAMIN FORTIFICATION
Introduction
General Requirements for Modern and Future Vitamin Assays
Fortification with Vitamins – The International Perspective

PART II: Analysis of Water-Soluble Vitamins

HPLC DETERMINATION OF THIAMIN IN FORTIFIED FOODS
Introduction
Fortification of Foods with Thiamin
Analytical Principles
Extraction Procedures
Liquid Chromatography Procedures
Conclusion

HPLC DETERMINATION OF RIBOFLAVIN IN FORTIFIED FOODS
Introduction
Materials and Methods
HPLC Intercomparisons
Conclusion

HPLC-MS DETERMINATION OF VITAMIN C IN FORTIFIED FOOD PRODUCTS
Introduction
Materials and Methods
Results and Discussion

QUANTITATION OF PANTOTHENIC ACID IN FORTIFIED FOODS BY STABLE ISOTOPE DILUTION ANALYSIS AND METHOD COMPARISON WITH A MICROBIOLOGICAL ASSAY
Introduction
Materials and Methods
Results and Discussion

OPTIMIZATION OF HPLC METHODS FOR ANALYZING ADDED FOLIC ACID IN FORTIFIED FOODS
Introduction
Materials and Methods
Results and Discussion
Conclusion

STUDIES ON NEW FOLATES IN FORTIFIED FOODS AND ASSESSMENT OF THEIR BIOAVAILABILITY AND BIOACTIVITY
Introduction
Materials and Methods
Results and Discussion

ANALYSIS OF VITAMIN B12 BY HPLC
Introduction
Sample Preparation
Separation
Detection
Reference Materials for Vitamin B12 Analysis

MICROBIOLOGICAL DETECTION OF VITAMIN B12 AND OTHER VITAMINS
Vitamin B12
Analysis of Food Vitamin B12 by Bioautography
Other Vitamins Determined by Microbiological Analysis

MULTIMETHOD FOR WATER-SOLUBLE VITAMINS IN FOODS BY USING LC-MS
Introduction
Extraction and Cleanup with Conventional Methods of Analysis
Liquid Chromatographic Methods for the Analysis of Water-Soluble Vitamins
LC-MS in Multianalyte Confirmation Analyses
Electrospray Ionization and Collision-Induced Dissociation
LC-ESI-MS for Simultaneous Analysis of Water-Soluble Vitamins
Simultaneous Extraction Procedures
Conclusions and Future Developments

PART III: Analysis of Fat-Soluble Vitamins

ANALYSIS OF CAROTENOIDS
Introduction
Materials and Methods
Results and Discussion

HPLC DETERMINATION OF VITAMIN E IN FORTIFIED FOODS
Introduction
Fortification of Foods with Vitamin E
Experimental Procedures Used to Determine Vitamin E in Fortified Foods by HPLC
Conclusions

DETERMINATION OF VITAMIN D BY LC-MS/MS
Introduction
Materials and Methods
Results and Discussion

QUANTITATION OF VITAMIN K IN FOODS
Introduction
Biological Role of Vitamin K
Dietary Vitamin K Sources
Stability of Vitamin K
Bioavailability of Vitamin K from Foods
Dietary Vitamin K Deficiency
Analytical Methods for the Determination of Vitain K in Foods

TRACE ANALYSIS OF CAROTENOIDS AND FAT-SOLUBLE VITAMINS IN SOME FOOD MATRICES BY LC-APCI-MS/MS
Introduction
Materials and Methods
Results and Discussion
Conclusions

About the author

Michael Rychlik is Head of the Chair of Analytical Food Chemistry and Head of R&D Division of BIOANALYTIK Weihenstephan at the Technische Universität München. He is food chemist and obtained his Ph D titled ‘Impact odorants of toasted wheat bread’ in 1996. His group is working for 15 years in the field of developing analytical methods for bioactive food components, in particular for vitamins, mycotoxins and odorants.