| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450232 | Meat Science | 2012 | 5 Pages |
A quantitative method for the determination of Vitamin B12 in meat products by RP-HPLC and UV detection was developed and compared to the reference method (microbiological assay, MBA). Vitamin B12 was extracted with 50 mM sodium acetate buffer in the presence of sodium cyanide. For the quantification of total Vitamin B12, it was necessary to release protein-bound Vitamin B12 by pepsin treatment. Cyanocobalamin was detected as total Vitamin B12 after purification and enrichment on an immunoaffinity column. The calibration with five concentrations of Vitamin B12 was linear with a regression coefficient r2 > 0.99. The method was validated at three different concentration levels (5–15 ng/g) with salami showing good recovery rates between 80 and 108% and low relative standard deviations between 1.50 and 7.26% (n = 6). The detection limit was found to be 2 ng/g. The Vitamin B12 levels of 50 meat products measured by the developed procedure were similar or significantly lower than those determined by the MBA.
► A method for the determination of Vitamin B12 in meat products by HPLC was developed. ► The new method was compared to the reference method (microbiological assay, MBA). ► Vit. B12 was analyzed after purification and enrichment on an immunoaffinity column. ► The method was validated at three different concentration levels.
