Folate assay of foods by traditional and tri-enzyme treatments using cryoprotected Lactobacillus casei

摘要

Variables affecting the efficacy of the microbiologial assay of folate in foods were examined. Spinach, fortified bread and two ready-to-eat break cereals were extracted with or without autoclaving and cntrifugation. Autoclaving and centrfugation lowered the yield of total folate in all foods. The food sampl, after digestion with protease and α-amylase was deconjugated with chicken pancreas or human plasma (tri-enzyme treatment) or simply with conjugase along (tradition single enzyme treatment).