Vitamin B6 In Ready-To-Eat Cereals: Analysis By High Performance Liquid Chromatography |
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| Authors: | JOSEPH T. VANDERSLICE CATHERINE E. MAIRE JOSEPH E. YAKUPKOVIC |
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| Affiliation: | Authors Vanderslice and Maire are affiliated with the Nutrient Composition Laboratory, Beltsville Human Nutrition Research Center, Human Nutrition, USDA-SEA, Beltsville, MD 20705. Author Yakupkovic, formerly with the USDA, is now affiliated with the Dept. of Chemistry, Pennsylvania State Univ., State College, PA. |
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| Abstract: | Twenty-four ready-to-eat cereals obtained locally were analyzed for their vitamin B6 content by a recently developed high performance liquid chromatographic (HPLC) procedure. The method uses sulfo-salicylic acid as an extraction agent with subsequent qualitative and quantitative analysis by anion exchange chromatography. All six forms of vitamin B6 plus their metabolite, pyridoxic acid, can be identified and quantified. Spot checks of the results obtained with this method and with a radiometric-microbiological assay give agreement to within 5%. On the other hand, disagreements of up to 38% are found on comparison with the standard AOAC microbiological procedure used by a commercial laboratory. The results indicate no significant variations between boxes within the same lot, but in one-third of the cereals tested, significant variations were found from lot to lot. |
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