Abstract
THE DETERMINATION OF VITAMIN B6 (PYRIDOXINE) IN FOODS
Highlights
The method we present for the determination of pyridoxine consists essentially in the extraction and hydrolysis of the vitamin material with dilute acid and enzymatic digestion, treatment with sodium tungstate to remove protein and interfering substances, adsorption of the pyridoxine on Superfiltrol at pH 3, selective elution of the vitamin with alkaline alcohol, conversion of the vitamin Be into an azo dye with diazotized sulfanilic acid, and measurement of the color produced by means of the fluorophotometer
A blank determination is made by using an aliquot of the extract with a11of the reagents except diazotized sulfanilic acid which is replaced by 1 ml. of distilled water
We find a value of 138 y per gm. on a commercial rice bran extract by our method (a value of 150 y per ml. was claimed on the label; we found 168 y per ml.)
Summary
Koones, and Keresztesy (1) used a modification of the Gibbs (2) phenol test and employed 2,6-dichloroquinonechloroimide This reagent in the presenceof vitamin Be and a Verona[1] buffer produces a blue color which obeys Beer’s law. Swaminathan developed a method for the determination of pyridoxine which he found generally applicable to biological materials In this method, Swaminathan employed diazotized sulfanilic acid or the phenolic reagent to produce characteristic colors with vitamin BE. Swaminathan employed diazotized sulfanilic acid or the phenolic reagent to produce characteristic colors with vitamin BE These reagents are not specific for pyridoxine but depend upon the complete removal of interfering substances prior to treatment with this reagent. This solution should be prepared just before use.
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