EXTRACTION AND ANALYSIS APPROACHES FOR HPLC DETERMINATION OF NIACIN IN ASIAN NOODLES

摘要

Niacin is a B group vitamin and, as with many micronutrients, presents challenges to those seeking to analyse cereal foods. These include issues typical of those applying to many vitamins: the relatively low levels present, the existence of multiple vitamer forms as well as stability and extraction difficulties. Niacin has traditionally been determined by microbiological assay or colorimetric methods based on the Konig reaction (Gregory 2008). The latter procedure required the use of a toxic chemical(cyanogen bromide) as well as reportedly giving unreliable results, time consuming and lacking specificity for niacin because all pyridine derivatives react. The microbiological assay using Lactobacillus plantarum is relatively sensitive but is time consuming. Over recent years a number of methods based on HPLC have been reported. Generally, HPLC carried out with ion-pairing, reversed-phase chromatography with UV detection.