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Published on: September 1, 2017
Determination of cobalamin and related compounds in foods
F Watanabe1, T Bito1, K Koseki2
1Division of Applied Bioresource Chemistry, United Graduate School of Agricultural Sciences, Tottori University, Tottori, Japan; Department of Agricultural, Life and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori, Japan.
Abstract:
The microbiological assay of total cobalamin (vitamin B12) by Lactobacillus delbrueckii subsp. lactis ATCC7830 is now used worldwide in food analysis because of its high sensitivity, low running cost, and no expensive instruments. It has been recently reported that some foods contain a substantial number of inactive corrinoid compounds, some of which are active in this bacterium. These results indicate that the microbiological method must be replaced with high-performance liquid chromatography or liquid chromatography/electrospray ionization-tandem mass spectrometry as there can specifically determine biologically active cobalamin. Nowadays, powerful tools, such as immunoaffinity columns, purify cobalamin simply and specifically. In this chapter, we summarized the determination methods of cobalamin and related compounds in foods. Various inactive corrinoids found in foods were also characterized.
