ISSN 2326-7267
International Journal of Pharmacy and Pharmacology ISSN: 2326-7267 Vol. 2 (1), pp. 001-008, January, 2011. © International Scholars Journals
Full Length Research Paper
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.
Accepted 13 October, 2010
Abstract
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.
Keywords: Vitamin B, HPLC, Food Fortification.