APPLICATION OF HIGH PERFORMANCE LIQUID CHROMATOGRAPHY TO DETERMINATION OF SEVEN WATER-SOLUBLE VITAMINS IN WHITE SAUCE

PRANEE NANDHASRI AND SOMPONG SUKSANGPLENG

ABSTRACT: High performance liquid chromatography (h.p.l.c) was successfully used to separate seven water-soluble vitamins: ascorbic acid (C), niacin, niacinamide(B₃), pyridoxine(B₆), thiamine(B₁), folic acid and riboflavin(B₂) by using reverse phase MCR-10 C18 column detected at the wavelength of 254 nm and at the specific wavelength of 290 nm for pyridoxine. This technique was applied to determine water-soluble vitamins in white sauce. In 1 g of white sauce, the quantity of vitamin C, niacin, B₆, B₁, and folic acid was found to be 7.96 g, 0.50 g, 0.20 g, 0.17 g and 4.58 g respectively, and trace amounts of vitamin B₂ and niacinamide were also detected. The determination time was less than an hour in comparison with the chemical and microbiological methods which usually consume much logner time, usually more than five days. This method may be applied to determine the vitamin content in some sauces e.g. fish sauce, soy sauce and others.

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Thailand InstitUte of Scientific and Technological Research (TISTR), Bangkok 10900, Thailand.

Received 21 February 1986