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Table I.
Recovery results for HPLC determination of vitamin B12 in different samples, with vitamin B12 added in various known concentrations.
| Sample | Amount added (range) in μg·mL−1 | Recovery (%) |
RSDb (%) | |
|---|---|---|---|---|
| Range | Mean ± SDa | |||
| YEL with added vitamin B12 (n = 18) | 0.1–12.5 | 94–107 | 98.6 ± 4.17 | 4.23 |
| J10 in YEL broth with added vitamin B12 (n = 10) | 0.1–12.5 | 95–107 | 100.77 ± 4.19 | 4.16 |
| J19 in vitamin B12 broth with added vitamin B12 (n = 10) | 0.1–12.5 | 98–106 | 100.4 ± 2.95 | 2.94 |
| Skim milk with added vitamin B12 (n = 12) | 0.05–5.0 | 96–111 | 99.9 ± 6.79 | 6.79 |
| Amasi with added vitamin B12 (n = 16) | 0.05–5.0 | 98–115 | 103.2 ± 5.08 | 4.92 |
| Kefir with added vitamin B12 (n = 10) | 0.05–5.0 | 100–106 | 102.2 ± 2.74 | 2.68 |