Liquid Chromatographic Analysis of Niacin in Fortified Food Products
- 1 March 1993
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 76 (2) , 390-393
- https://doi.org/10.1093/jaoac/76.2.390
Abstract
An ion exchange liquid chromatographic (LC) method using an anion exchange resin column was developed for the determination of niacin in fortified foods. Samples were extracted by autoclaving with H2SO4 (1+1). Florisil open column chromatography was used to remove interferences from the sample extracts. Niacin levels were quantitated by an LC system using a 250 x 4.1 mm Hamilton PRP-X100 column, a mobile phase of 2% glacial acetic acid in water, and UV detection at 254 nm. The limit of detection was 0.11 μg niacin/mL, and the standard curve was linear from 0.24 to 0.80 jag niacin/mL. The system reproducibility was evaluated by completing 10 repetitive analyses on an infant formula and a macaroni product, which gave an average CV of 2.7%. Mean recovery (± standard deviation) was 99.8 ± 7.7 (n = 15). The results compared favorably with those by the AOAC microbiological method.Keywords
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