chapter  9
20 Pages

Analysis of Vitamins for Health, Pharmaceutical, and Food Sciences

As more is learned about vitamins, it is becoming apparent that the differences between these two groups (water-soluble and fat-soluble vitamins) concern more than just solubility. Although the modes of action of the fat-soluble vitamins are not nearly as clearly understood as those of the water-soluble vitamins, it is evident that the coenzyme activities of the former are different from that of water-soluble vitamins. Vitamins are required in the diet in only tiny amounts, in contrast to the energy components of the diet. The energy components of the diet are sugars, starches, fats, and oils, and these occur in relatively large amounts in the diet. For many years, the National Research Council of the U.S. National Academy of Sciences has taken responsibility for establishing guidelines on quantity of the various nutrients that

9.1 Introduction .................................................................................................. 211 9.2 Method Developments in Vitamin Analysis .................................................220 9.3 Processes for Sample Preparation ................................................................ 221 9.4 Water-Soluble Vitamins ................................................................................ 222

9.4.1 Vitamin C ......................................................................................... 222 9.4.2 Vitamin B Group .............................................................................. 223

9.5 Fat-Soluble Vitamins ....................................................................................224 References ..............................................................................................................225