Evaluation of vitamin B2 (riboflavin) in entrails by HPLC

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F07%3A63505626" target="_blank" >RIV/70883521:28110/07:63505626 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Stanovení vitaminu B2 (riboflavin) v játrech metodou HPLC

Original language description

Vitamin B2 (riboflavin) is a water-soluble essential vitamin needed in metabolism of amino acids and fats. For exposure determination in the Czech diet we determined vitamin B2 in entrails (pork, beef, chicken and turkey liver) using HPLC with UV detection. We determined that vitamin content decreased in this progression: chicken, turkey, pork and beef liver (2.631 - 1,394 mg.100g-1).

Czech name

Stanovení vitaminu B2 (riboflavin) v játrech metodou HPLC

Czech description

Vitamin B2 (riboflavin) is a water-soluble essential vitamin needed in metabolism of amino acids and fats. For exposure determination in the Czech diet we determined vitamin B2 in entrails (pork, beef, chicken and turkey liver) using HPLC with UV detection. We determined that vitamin content decreased in this progression: chicken, turkey, pork and beef liver (2.631 - 1,394 mg.100g-1).

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2007

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

XVI. medzinárodná konferencia o nových analytických metódach v potravinárstve LABORALIM 2007

ISBN

978-80-227-2628-3

ISSN

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e-ISSN

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Number of pages

4

Pages from-to

282-285

Publisher name

Slovenská technická univerzita v Bratislave

Place of publication

Bratislava

Event location

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Event date

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Type of event by nationality

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UT code for WoS article

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