IMPROVEMENTS IN ANALYSIS OF VITAMINS IN FOOD

Objectif

Some 12 vitamins are commonly determined in foodstuffs for nutritional purposes (dietary and epidemiological surveys) and for food labelling purposes. An intercomparison of chemical and microbiological methods for determination of commonly measured vitamins (retinol, B1, B2, B6, B12, C, D3, beta-carotene, alpha-tocopherol and niacin) in milk powder, haricot verts beans and pork muscle and a vitamin mixture has been carried out. The results for retinol, alpha-tocopherol, vitamin C, beta-carotene and niacin agreed well for most of the materials analysed. Indicative values for these vitamins in the reference materials (RM) recently certified for the major nutrients will be proposed if stability is proven.

Methodological problems identified for folates, vitamins B1, B2, and B6, and vitamin D are being studied. Reference materials specially formulated for vitamin use have been prepared (fortified milk powder, brussels sprouts, margerine and flour) and a mixed vegetable sample (primarily for carotenoids) is under preparation.
Some 12 vitamins are commonly determined in foodstuffs for nutritional purposes (dietary and epidemiological surveys) and for food labelling purposes. Vitamins are included in Council Directive on Nutritional Labelling of Foodstuffs (90/496/EEC). Little is known about the reliability of such measurements and there is currently no means of ensuring traceability. The project has the general aim of method improvement and preparation of reference materials.

Champ scientifique

Programme(s)

FP2-BCR 4 - Research and development programme (EEC) in the field of applied metrology and chemical analysis (Community Bureau of Reference - BCR), 1988-1992

Thème(s)

Data not available

Appel à propositions

Data not available

Régime de financement

CSC - Cost-sharing contracts

Coordinateur

Institute of Food Research

Contribution de l’UE

Aucune donnée

Adresse

Norwich Laboratory Colney Lane
NR4 7UA Norwich
Royaume-Uni

Coût total

Aucune donnée

Participants (18)

CSIC - Instituto del Frio

Espagne

Contribution de l’UE

Aucune donnée

DUPHAR B.V.

Pays-Bas

Contribution de l’UE

Aucune donnée

FEDERAL RESEARCH CENTRE FOR NUTRITION

Allemagne

Contribution de l’UE

Aucune donnée

Federal Dairy Research Institute

Suisse

Contribution de l’UE

Aucune donnée

Laboratory of the Government Chemist (LGC)

Royaume-Uni

Contribution de l’UE

Aucune donnée

National Food Administration

Suède

Contribution de l’UE

Aucune donnée

National Food Agency of Denmark

Danemark

Contribution de l’UE

Aucune donnée

Produits Roche

France

Contribution de l’UE

Aucune donnée

RIGB-Keuringsdienst van Waren

Pays-Bas

Contribution de l’UE

Aucune donnée

RIKILT

Pays-Bas

Contribution de l’UE

Aucune donnée

Steins Laboratorium

Danemark

Contribution de l’UE

Aucune donnée

TNO Toxicology and Nutrition Institute

Pays-Bas

Contribution de l’UE

Aucune donnée

UNIVERSITA DEGLI STUDI DI PERUGIA

Italie

Contribution de l’UE

Aucune donnée

UNIVERSITAET - GESAMTHOCHSCHULE PADERBORN

Allemagne

Contribution de l’UE

Aucune donnée

Unilever UK Central Resources Ltd

Royaume-Uni

Contribution de l’UE

Aucune donnée

University College of Cork

Irlande

Contribution de l’UE

Aucune donnée

Università degli Studi di Perugia

Italie

Contribution de l’UE

Aucune donnée

Universität Basel

Suisse

Contribution de l’UE

Aucune donnée

Objectif

Champ scientifique

Programme(s)

Thème(s)

Appel à propositions

Régime de financement

Coordinateur

Participants (18)

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