期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2017
卷号：63
期号：2
页码：125-132
DOI：10.3177/jnsv.63.125
出版社：Center for Academic Publications Japan
摘要：Gluten-free (GF) products are those with a natural absence or acceptable level ( 1, B2, B3, B6). Vitamins were determined using high performance liquid chromatography after enzymatic and acid hydrolysis of the samples. The vitamin contents significantly differed in the analysed flours. The content (in 100 g of the product) of vitamin B1 ranged from 0.01 mg (amaranth flour) to 0.60 mg (teff flour), vitamin B2 from 0.03 mg (GF flour with oats) to 0.22 mg (buckwheat flour), vitamin B3 from below 0.01 mg (amaranth flour) to 6.02 mg (millet flour), and vitamin B6 from 0.03 mg (acorn flour) to 0.69 mg (amaranth flour). The content of vitamins in the analysed GF flours was also compared to gluten-containing flours. Obtained results indicate that flours from teff, millet, chestnut, buckwheat, and amaranth are better sources of certain B-group vitamins than flours from corn, rice, and some flours with gluten.
