Comparative determination of vitamin B1 and B2 in foods by using different enzyme preparations [Vergleichende Vitamin-B1- und B2-Bestimmungen mit verschiedenen Enzympräparaten in Lebensmitteln]

Vitamins B1 and B2 were determined in foods using different enzyme preparations (takadiastase, clarase, pepsin, papain, ß-amylase) and cysteine by the official AVC fluorometric and HPLC methods for each vitamin. In this study, special attention has been given to the choice of enzymes and cysteine to release the vitamins B1 and B2 from their phosphate and other esters in foods. A mixture of takadiastase or clarase with ß-amylase, cysteine, pepsin or papain for vitamin B1 and of takadiastase or clarase with ß-amylase, pepsin or papain for vitamin B2 have been chosen. © 1991 Springer-Verlag.