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HPLC analysis of
nicotinamide, pyridoxine,
riboflavin and thiamin in some selected food products in
Nigeria
Chimezie Anyakora1, Ibukun Afolami2,
Teddy Ehianeta1 and Francis Onwumere3
1Department of Pharmaceutical Chemistry, University of Lagos, Nigeria.
2Department of Biochemistry, University of Lagos, Nigeria.
3Department of Pure and Applied Chemistry, University of Nigeria, Nsukka,
Nigeria.
*Corresponding author. E-mail:
chimezie@email.com.
Accepted
13 March, 2008
Accepted 4 March, 2008 |
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Food
fortification is an important tool for improving the health
of the population. Motivated by this, the National Agency
for Food and Drug Administration and Control (NAFDAC) has in
the past few years embarked on a campaign to create this
awareness. There has been varying degree of compliance to
this, and so it is of utmost importance to know the food
products that contribute significantly to the dietary
vitamin B intake. This study investigates the amount of four
Vitamin B compounds, namely nicotinamide, pyridoxine,
riboflavin and thiamin, present in different packaged food
items available in Lagos metropolis of Nigeria. The food
items analyzed include dairy products, fruit juices and
cereal products. These foods were chosen because of their
widespread consumption in the area. The analysis was done
using a high performance liquid chromatographic technique
with a UV detector. The separation was carried out on a C18
column, using a mobile phase made up of 70% buffer (a
solution of sodium salt of hexane sulphonic acid) and 30%
HPLC grade methanol. The identification was based on
retention time match against a standard while the
quantitation was based on the peak area match against those
of a standard. The calibration curves for the standards were
linear with a linear regression coefficient close to unity.
Key
words:
Vitamin B, HPLC, food fortification. |
