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  1. National Taiwan Ocean University Research Hub
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請用此 Handle URI 來引用此文件: http://scholars.ntou.edu.tw/handle/123456789/9985
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dc.contributor.authorSu, S. C.en_US
dc.contributor.authorChou, S. S.en_US
dc.contributor.authorDeng-Fwu Hwangen_US
dc.contributor.authorChang, P. C.en_US
dc.contributor.authorLiu, C. H.en_US
dc.date.accessioned2020-11-21T02:41:14Z-
dc.date.available2020-11-21T02:41:14Z-
dc.date.issued2001-01-
dc.identifier.issn0022-1147-
dc.identifier.urihttp://scholars.ntou.edu.tw/handle/123456789/9985-
dc.description.abstractA rapid method was developed for simultaneously determining thiamine, riboflavin, pyridoxine, nicotinamide, nicotinic acid, and ascorbic acid. It was tested on 15 samples. The peaks of all components were cleanly separated with good resolution by capillary zone electrophoresis (CZE) and micellar electrokinetic chromatography (MECC). CZE was performed with 0.02 M borate buffer, and MECC was performed with 4% acetonitrile in 0.02 M borate/phosphate buffer containing 0.1 M sodium dodecyl sulfate. Average recoveries for all components were 80.3% to 103.7% with coefficients of variation being less than 5%. Thiamine, nicotinic acid, and pyridoxine contents were consistent with those labeled on the packages, but nicotinamide, riboflavin, and ascorbic acid contents of some samples were less.en_US
dc.language.isoenen_US
dc.publisherNational Taiwan Ocean Universityen_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.subjectcapillary electrophoresisen_US
dc.subjectwater-soluble vitaminsen_US
dc.subjectcapsulesen_US
dc.subjecttabletsen_US
dc.titleCapillary zone electrophoresis and micellar electrokinetic capillary chromatography for determining water-soluble vitamins in commercial capsules and tabletsen_US
dc.typejournal articleen_US
dc.identifier.doi10.1111/j.1365-2621.2001.tb15574.x-
dc.relation.journalvolume66en_US
dc.relation.journalissue1en_US
dc.relation.pages10-14en_US
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.fulltextno fulltext-
item.languageiso639-1en-
item.openairetypejournal article-
crisitem.author.deptCollege of Life Sciences-
crisitem.author.deptDepartment of Food Science-
crisitem.author.deptNational Taiwan Ocean University,NTOU-
crisitem.author.parentorgNational Taiwan Ocean University,NTOU-
crisitem.author.parentorgCollege of Life Sciences-
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