ABSTRACTFour forms of vitamin B6(B6vitamers) in various chicken tissues were determined by a liquid chromatographic method. The vitamers were extracted from the tissues with metaphosphoric acid and separated on a C18reverse phase column followed by fluorescence detection. Recoveries of added vitamins at two concentrations were mostly between 84.5 and 107.9 The most abundant form of B6in raw tissues was pyridoxal phosphate (PLP) followed by pyridoxamine phosphate (PMP). Cooked tissues contained more PMP than PLP. The levels of pyridoxal (PL) and pyridoxamine (PM) were relatively low. Data also indicated a net increase of PMP and PM vs a decrease of PLP and PL during cooking.
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