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Determination of pantothenic acid in food by capillary isotachophoresis

Determination of pantothenic acid in food by capillary isotachophoresis

European Food Research and Technology 216(5): 440-444

ISSN/ISBN: 1438-2377

DOI: 10.1007/s00217-003-0690-7

Pantothenic acid (vitamin B5) has been quantified in non-fortified and fortified milk-based samples and fortified cornflakes samples by column-coupling capillary isotachophoresis. The leading electrolyte was 10 mmol/l hydrochloric acid including 0.1% polyvinylpyrrolidone adjusted with histidine to pH 6.0. The terminating electrolyte was 5 mmol/l 4-morpholineethanesulfonic acid adjusted with Tris(hydroxymethyl)aminomethane to pH 6.2.

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Accession: 003706633

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