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Food niacin content analytical method

An analysis method and technology of niacin, which is applied in the field of analysis of niacin content in food, can solve the problems of time-consuming and laborious, complicated chemical testing methods, and increased analysis costs

Inactive Publication Date: 2008-12-31
UNIMICRO SHANGHAI TECH
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Problems solved by technology

The determination of niacin content in food is one of the necessary indicators. Conventional chemical testing methods are complex, time-consuming and labor-intensive. Although the high-performance liquid chromatography method developed in recent years has improved the analysis speed of niacin, due to the high polarity of niacin, In the traditional high performance liquid chromatography method, it is often necessary to add ion-pairing reagents for separation, which increases the analysis cost and also increases the analysis time

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Embodiment Construction

[0021] 1. Preparation of niacin standard solution

[0022] Accurately weigh 10 mg of nicotinic acid and place it in a 100 ml volumetric flask, dissolve and dilute to the mark with a phosphate buffer solution with a concentration of 5 mmol, as a standard solution of nicotinic acid (concentration is 1.0×10 -4 g / ml).

[0023] 2. Preparation of sample solution

[0024] Accurately weigh 1g of milk powder (Feihe brand) in a small beaker, dissolve it with hot water, shake it up, filter it with a 0.22μm microporous membrane, transfer it to a 100ml volumetric flask, and wash it with 5mmol of phosphate buffer solution (pH =7.0) was dissolved and diluted to the mark as a sample solution.

[0025] 3. Preparation of niacin standard chromatogram

[0026] The prepared nicotinic acid standard solution is directly injected into a pressurized capillary electrochromatograph for analysis, the injection volume is 700nl, and the analysis time is 20min; the analysis conditions are: the capillary ...

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Abstract

The invention relates to an analytical method of nicotinic acid content in food, which adopts a pressurized capillary electrochromatography for analysis and comprises the steps as follows: the food to be analyzed is used for preparing sample solution; the prepared sample solution is directly injected into the pressurized capillary electrochromatography for carrying out the analysis; and an obtained chromatographic peak figure is compared with a standard chromatographic peak figure of the nicotinic acid, and the normalization method is used for calculating the percentage content of the nicotinic acid in the sample, etc. The mobile phase used by the analytical method of the invention is relatively simple, the using amount of the sample is less, the peak capacity is great, the analytical process is stable, and the method has good precision and separating effect.

Description

technical field [0001] The invention relates to a quantitative analysis method for substances, in particular to an analysis method for the content of niacin in food. Background technique [0002] Niacin also known as vitamin B 3 , it is one of the 13 kinds of vitamins necessary for the human body. Slightly soluble in water, soluble in sodium bicarbonate and sodium hydroxide solution. The determination of niacin content in food is one of the necessary indicators. Conventional chemical testing methods are complex, time-consuming and labor-intensive. Although the high-performance liquid chromatography method developed in recent years has improved the analysis speed of niacin, due to the high polarity of niacin, In the traditional high performance liquid chromatography method, it is often necessary to add ion-pair reagents for separation, which not only increases the analysis cost, but also increases the analysis time. Contents of the invention [0003] The object of the pr...

Claims

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Application Information

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IPC IPC(8): G01N30/50G01N30/02
Inventor 阎超李鹏黄晓晶黎路申克宇
Owner UNIMICRO SHANGHAI TECH
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