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Food Analysis > Analysis of Vitamins > Flashcards

Analysis of Vitamins Flashcards

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Gourmet Food flashcards
1
Q

Vitamins

A

Low MW compounds
Required in small quantities

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2
Q

Fat-soluble vitamins

A

Stored in the liver when not used
Foods won’t lose them when cooked
Megadoses can be toxic

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3
Q

Fat soluble vitamins Ex

A

A
D
E
K

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4
Q

Vitamin A

A

Role in vision
Antioxidant

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5
Q

Vitamin D

A

Regulation of calcium and phosphate
Bone and teeth growth
Synthesized in the body w/ sunlight

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6
Q

Vitamin E

A

Antioxidant
Make RBC
Prevent blood from clotting

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7
Q

Vitamin K

A

Blood coagulation

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8
Q

Water soluble vitamins

A

Not stored in the body
Easily destroyed during food storage/prep/processing

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9
Q

Water soluble vitamins Ex

A

C
B (1, 2, 3, 5, 6, 7, 9, 12)

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10
Q

Vitamin C

A

Antioxidant
Enzyme cofactor

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11
Q

Vitamin B

A

Roles in cell metabolism
Group of vitamins

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12
Q

IU

A

Based on biological activity
Differs from substance to substance
No equivalence among substances

International units

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13
Q

Vitamin extraction

A

Heat
Alkali
Acid
Solvents
Enzymes

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14
Q

Bioassays

A

Vitamins B12 and D

Line test

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14
Q

Line test

A

Deplete the animal of vitamin D

Provide with known and unknown amounts of vitamin D from standards and samples

Determine by staining the proximal end of long bones

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15
Q

Microbiological assays

A

Limited to water soluble vitamins
Sensitive and specific for each vitamin
Based on microbial growth

16
Q

Microbiological assay method

A

Media w/ different amounts of vitamin

Can look @ saturation, max growth (when they reach stationary phase), turbidity

Create a growth curve w/ a spectrophotometer

17
Q

Physiochemical: Vitamin A

A

Sensitive to UV, air, high temp, moisture

HPLC provides accurate measurement

Ether and organic phase (separation)

18
Q

Physiochemical: Vitamin E

A

Sample is saponified under reflux

Extracted with hexane
HPLC w/ fluorescence detector

19
Q

ELISA
pros

A

Results in 1-2 hours
Sensitive, specific
Uses antibodies

20
Q

2.6 Dichloroindophenol

A

Vitamin C
Must be performed at low pH

Ascorbic acid is oxidized by the dye
Excess dye appears rose pink

21
Q

Starch iodine titration

Vitamin C

A

Iodine oxidizes vitamin C
Blue color when exposed to starch

22
Q

Best method for analysis

A

HPLC

23
Q

HPLC detectors

A

Refractive index
Electrochemical
Fluorescence
Mass Spec
UV/Vis

Food Analysis (19 decks)

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