Vitamins are organic substances essential to organisms. They are included among those micronutrients whose daily intake through diet is necessary because they are not synthesized by the human body. There are two main types of vitamins: Water-soluble and Fat-soluble.
Their presence in food products may be of natural origin or due to an addition in order to make the product richer in vitamins.
NEOTRON experience in the field of analytical control of food products turns into the development and validation of specific analytical methods for the different food matrices.
The determination of vitamin content in agro-food products and products of zootechnic interest is of major importance, considering the vital biological function performed these compounds have and the current wide range of supplemented or vitamin fortified products intended for human and animal consumption.
The analyses extend to the whole range of fat-soluble and water-soluble vitamins.
The methods developed by Neotron require specific extractions, use of enzymes to make vitamins available under mild conditions, targeted chromatographic clean-ups.
Instrumental analytical techniques require the use of gas chromatography, of liquid chromatography and/or mass spectrometer:
Vitamin B12, Vitamin H, Vitamin PP and Folic Acid are determined with microbiological techniques.
Accreditation by Accredia (Italian Accreditation Body) according to UNI CEI EN ISO/IEC 17025 standard.
[Accreditation number: 0026, Certificate first emission: 14/11/1991]
The systematic involvement in Proficiency Test provides the external evidence about the test methods applied.
The full reports and the corresponding identification codes of Proficiency Test performed in the last year are available on this page for the downloading with a click on the code Ptest (in bold characters, see the following table).
Besides the matrix and the analytes analysed, the table shows also a synthesis of the obtained results in terms of z-score.
Council Directive 90/496/EEC of 24 September 1990 on nutrition labelling for foodstuffs
Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods
The following are being evaluated:
The possibility to apply alternative and more sensitive bacterial strains than traditional ones, application of assay of produced lactic acid as method for the determination of all indicated vitamins.