干酵母中天然维生素B_(1)与B_(2)含量分析

Determination of vitamins B_(1) and B_(2) in dried yeast

目的:建立干酵母中众多天然形态的维生素B_(1)与维生素B_(2)含量测定方法,测定国产干酵母中维生素B_(1)与维生素B_(2)含量。方法:样品经酸水解破壁、酸性磷酸酶解脱磷酸后采用HPLC荧光检测器定量测定维生素B_(2);再经固相萃取柱净化后采用HPLC紫外检测器定量测定维生素B_(1)。结果:测定结果表明国内2家企业6批干酵母中维生素B_(1)含量在10~87μg·g^(-1)之间,维生素B_(2)含量在21~69μg·g^(-1)之间。结论:不同菌种来源干酵母的优势维生素类型及含量差异较大,基本能够起到补充B族维生素的作用。

Objective:To establish methods for the determination of naturally occurring forms of vitamins B_(1) and B_(2) in dried yeast and to analyze the contents of vitamins B_(1) and B_(2) in domestic dried yeast.Methods:The samples were processed by acid hydrolysis and acid phosphatase,and were quantified for vitamin B_(2) by HPLC fluorescence detector.Above processed samples were further purified by solid phase extraction column and were quantified for vitamin B_(1) by HPLC UV detector.Results:Quantitative analysis showed that the contents of vitamins B_(1) and B_(2) in 6 batches of dried yeast from 2 domestic enterprises ranged from 10 to 87μg·g^(-1) and 21 to 69μg·g^(-1),respectively.Conclusion:The categories and contents of dominant vitamins in dried yeast derived from different strains were quite different.Domestic dried yeast can basically supplement vitamins B.