Abstract
THE recent investigations of Kuhn and his co-workers1 and Harris and Folkers2 have shown that vitamin B6 is 2-methyl-3 hydroxy-4:5 di(hydroxymethyl)-pyridine. It contains a hydroxy group in the position of the pyridine ring, which gives the characteristic red coloration of true aromatic phenols with ferric chloride. The vitamin also gives colour reactions with diazotized aromatic amines and the phenol reagent of Folin and Ciocalteu3.
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References
Kuhn, Westphal, Wendt, and Westphal, Naturwiss., 27, 469 (1939). Cited in Nut. Abstr. Rev., 9, 606 (1940).
Harris and Folkers, J. Amer. Chem. Soc., 61, 1245 (1939).
Folin and Ciocalteu, J. Biol. Chem., 73, 627 (1927).
Birch, György and Harris, Biochem. J., 29, 2830 (1935).
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SWAMINATHAN, M. Chemical Estimation of Vitamin B6 in Foods by Means of the Diazo Reaction and the Phenol Reagent. Nature 145, 780 (1940). https://doi.org/10.1038/145780a0
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DOI: https://doi.org/10.1038/145780a0
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