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  • 标题:Determination of vitamin B12 in dairy products by ultra performance liquid chromatography-tandem mass spectrometry
  • 作者:Elisa Zironi ; Teresa Gazzotti ; Andrea Barbarossa
  • 期刊名称:Italian Journal of Food Safety
  • 电子版ISSN:2239-7132
  • 出版年度:2014
  • 卷号:3
  • 期号:4
  • DOI:10.4081/ijfs.2014.4513
  • 语种:English
  • 出版社:PAGEPress Publications
  • 摘要:Vitamin B 12 is a water-soluble molecule composed of a tetrapyrrolic complex with a cobalt atom at its centre. It is an essential regulatory element, synthesized only by bacteria; for this reason it is present only in food of animal origin and the daily requirement for humans is about 1 to 2 µg. Since milk and dairy products provide a significant dietary cobalamin intake, an ultra performance liquid chromatographytandem mass spectrometry method was applied to samples collected at different stages along the process of cheese making in order to evaluate the distribution of this molecule. In particular, samples of milk, rennet, whey, ricotta cheese, curd, mozzarella cheese and caciotta cheese were analysed. Results showed a level of vitamin B 12 about 10 times higher in whey and ricotta cheese with respect to the milk they are derived from. These data would confirm the tendency of cobalamine to concentrate in the proteic fractions along the cheese production process.
  • 关键词:Vitamin B12; Cobalamine; UPLCMS/ MS; Dairy products
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