Analysis of Thiamine, Riboflavin and Nicotinic Acid in Meat

Vitamins play a crucial role in ensuring food quality. When analyzing B complex vitamins in food samples, a variety of methods are employed, including extraction, purification, derivatization, analysis, and detection. Among these techniques, high-performance liquid chromatography (HPLC) is the most widely used for accurate quantification of water-soluble vitamins. Here, we describe the extraction methods and chromatographic conditions to analyze thiamine, riboflavin, and nicotinic acid in meat samples. The extraction process involves acid hydrolysis and enzymatic hydrolysis, followed by subsequent filtration and centrifugation steps. For chromatographic analysis, HPLC is used with specific column types, flow rates, running times, injection volumes, and wavelength settings to achieve optimal results.