A fully automated chemiluminescence analyzer for the determination of
vitamin B12 in serum has
been commercialized and clinically used. To determine the
applicability of this apparatus in food
analysis, vitamin B12 was assayed in foods by the
chemiluminescent method, which was compared
with a microbiological method. In shellfishes and spirulina, the
values determined by the
microbiological method were ∼6−8-fold greater than the values
determined by the chemiluminescence method, although there was good similarity between the values by
the two methods in other
foods. Except for the shellfishes and spirulina, which contained
substantial amounts of vitamin
B12-substitutive compounds or inactive vitamin
B12 analogues (or both), the observed
correlation
coefficient between the methods in the foods tested was excellent
(r = 0.99, y = 1.2x − 1.1,
n = 9).
The chemiluminescence method was suitable for the determination of
vitamin B12 in foods as well
as in serum and was simpler (fully automated) and more rapid (180
samples analyzed per hour),
highly selective (use of intrinsic factor, the most specific vitamin
B12-binding protein), and
reproducible (coefficients of variation of 1.2−6.7%) than the
microbiological method.
Keywords: Vitamin B12; bioassay; chemiluminescence; intrinsic
factor; food