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〔目的〕旨在找到一种简单、有效和易行的方法来测定酸奶中维生素B12的含量。〔方法〕使用免疫亲和层析(IAC)萃取的高效效相色谱法(HPLC)。〔结果〕8种酸奶的维生素B12含量为14.9~50.5μg/kg,recovery值为94.2%,BCR-487法测定值为1.07μg/g(标准值为1.12μg/g)。〔结论〕所建立的方法可以作为测定酸奶中维生素B12含量的方法,并将用于建立澳大利亚食物成分表中维生素B12数据库。
[Purpose] To find a simple, effective and easy way to determine the content of vitamin B12 in yogurt. [Method] High performance liquid chromatography (HPLC) using immunoaffinity chromatography (IAC) extraction. [Results] The vitamin B12 content of 8 kinds of yoghurt was 14.9-50.5 μg / kg, recovery value was 94.2%, and BCR-487 method was 1.07 μg / g (standard value 1.12 μg / g). [Conclusion] The established method can be used as a method to determine the content of vitamin B12 in yoghurt and will be used to establish the vitamin B12 database in Australia’s food ingredients table.