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<p>Created page with &quot;==== EN 14166:2009 Foodstuffs - Determination of vitamin B6 by microbiological assay: ==== ==== Scope ==== This European Standard specifies a method for the determination of...&quot;</p> <p><b>New page</b></p><div>==== EN 14166:2009 Foodstuffs - Determination of vitamin B6 by microbiological assay: ====<br /> <br /> ==== Scope ====<br /> <br /> This European Standard specifies a method for the determination of total vitamin B&lt;sub&gt;6&lt;/sub&gt; in foodstuffs by microbiological assay (MBA). Vitamin B&lt;sub&gt;6&lt;/sub&gt; is determined as the mass fraction of pyridoxine, pyridoxal and pyridoxamine, including their phosphorylated or glycosylated derivatives. It is usually expressed as milligram vitamin B&lt;sub&gt;6&lt;/sub&gt; per 100 g of foodstuff. The method is applicable to samples that can be rendered homogeneous and do not contain high concentrations of antibiotics or other interfering substances.<br /> <br /> This method has been validated in an inter-laboratory test on fortified and non-fortified samples such as wholemeal flour, milk powder, mixed vegetables and pigs liver at levels from 0,5 mg/100 g to 1,9 mg/100 g.<br /> <br /> ==== Principle ====<br /> <br /> Pyridoxine, pyridoxal and/or pyridoxamine are extracted from foodstuffs by acid hydrolysis. The hydrolysis step liberates the vitamin B&lt;sub&gt;6&lt;/sub&gt; vitamers from proteins and carbohydrates in the sample and hydrolyses the phosphates to the free vitamers. The total vitamin B&lt;sub&gt;6&lt;/sub&gt; content in the sample extract is then determined by comparing the growth response of the assay test organism against growth obtained from a pyridoxine hydrochloride standard.&lt;br /&gt;<br /> <br /> ==== Precision data&lt;br /&gt; ====<br /> <br /> * [https://metrofood-wiki.foodcase-services.com/index.php?title=Precision+data+-+B6+by+microbiological+assay link to detailed data]</div>

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