The determination of pyridoxine in enriched foodstuffs by direct spectrofluorometric measurement

Abstract

A new method for the assay of added pyridoxine in foods is proposed which is simple and rapid. The method utilises the natural fluorescence of pyridoxine and a blank value is obtained by the addition of an excess of borate which quenches the fluorescence of pyridoxine. Experimental values obtained are compared with microbiological determinations. The interference of pyridoxal and pyridoxamine is less than5 %for each when they are present in equimolar amounts to pyridoxine. The practical working range for the method is 0.1-20 pg pyridoxine/ml.