Determination of the Chemical Stability of Cyanocobalamin in Medical Food by a Validated Immunoaffinity Column-Linked HPLC Method

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr class="thead"><td class="align_left">Compound</td><td class="align_center">Calibration curve</td><td class="align_center"><i>R</i><sup>2</sup></td><td class="align_center">LOD (µg/kg)</td><td class="align_center">LOQ (µg/kg)</td></tr><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr><td class="align_left">Cyanocobalamin</td><td class="align_center"><i>y</i> = 2.611 1<i>x</i> + 8.550 3</td><td class="align_center">0.999 9</td><td class="align_center">0.165</td><td class="align_center">0.499</td></tr><tr class="table-tr"><td colspan="5"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Calibration curves, LOD, and LOQ of HPLC analysis for cyanocobalamin.</div>

Journal of Food Quality

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Table 2

Table 2: Determination of the Chemical Stability of Cyanocobalamin in Medical Food by a Validated Immunoaffinity Column-Linked HPLC Method 