• Corpus ID: 52322823

Vitamin B6 and Pyridoxine Glucoside Content of Wheat and Wheat Flours

@article{Sampson1996VitaminBA,
  title={Vitamin B6 and Pyridoxine Glucoside Content of Wheat and Wheat Flours},
  author={D. A. Sampson and Qi-biao Wen and Klaus Lorenz},
  journal={Cereal Chemistry Journal},
  year={1996},
  volume={73},
  pages={770-774}
}
Cereal Chem. 73(6):770-774 Analysis of different wheats and flours for vitamin B6 using water ex- in PN (0.9-2.7 nmol/g). Mean values (± standard deviations) were 5.0 ± tracts and reverse-phase high-performance liquid chromatography 1.8 nmol/g for total vitamin B6; 1.7 ± 0.5 nmol/g for PN; and 3.4 ± 1.8 revealed significant variation in content of pyridoxine (PN) and pyri- nmollg for PNG. American hard wheats contained significantly more doxine glucoside (PNG), a glycosidic adduct of B6 with… 

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