title: [The determination of the folic acid content of foods of animal origin using high performance liquid chromatography (HPLC)].
abstract: The folic acid content of food of animal origin was determined by means of high-performance liquid chromatography (HPLC). Free folate (monoglutamate forms) and total folate (monoglutamate + polyglutamate forms) were differentiated. Liver (bovine 963, hog 136 micrograms/100 g) and kidney (bovine 410, hog 93 micrograms/100 g) contained the highest content of total folate, followed by egg (67 micrograms/100 g), soft cheese (44-62 micrograms/100 g), milk and other dairy products (3-28 micrograms/100 g). Chicken, fish, beef and pork contained only a low content of total folate (1-12 micrograms/100 g). The free folate portion ranged from 14.7 to 100% (mean 69.2%). The main folate derivatives tetrahydrofolic acid (THF), 5-methyl-THF and 5-formyl-THF showed the following distribution. In milk and milk products the mean was 70% for 5-formyl-THF, 20% for 5-methyl-THF and 10% for THF; in the other products the three derivatives were distributed about equally but the range of variation was high.
authors.affiliation: Institut für Ernährungsphysiologie, Bundesforschungsanstalt für Ernährung, Karlsruhe, Germany.
authors.forename: H
authors.initials: H
authors.lastname: Müller
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis; D002645:Chickens; D002851:Chromatography, High Pressure Liquid; D003611:Dairy Products / Q000032:analysis*; D004531:Eggs / Q000032:analysis; D005399:Fishes; D005492:Folic Acid / Q000032:analysis*; D007668:Kidney / Q000737:chemistry; D002955:Leucovorin / Q000032:analysis; D008099:Liver / Q000737:chemistry; D008460:Meat / Q000032:analysis*; D008892:Milk / Q000737:chemistry; D013552:Swine; D013763:Tetrahydrofolates / Q000032:analysis
chemical_list: D013763:Tetrahydrofolates; C030371:5,6,7,8-tetrahydrofolic acid; D005492:Folic Acid; D002955:Leucovorin; C005984:5-methyltetrahydrofolate
vernacular_title: Die Bestimmung der Folsäure-Gehalte von Lebensmitteln tierischer Herkunft mit Hilfe der Hochleistungsflüssigchromatographie (HPLC).