BS EN 15652-2009 食品.烟酸的高效液相色谱法(HPLC)测定

标准号：BS EN 15652-2009
中文标准名称：食品.烟酸的高效液相色谱法(HPLC)测定
英文标准名称：Foodstuffs - Determination of niacin by HPLC
标准类型：X04
发布日期：2009/6/30 12:00:00
实施日期：2009/6/30 12:00:00
中国标准分类号：X04
国际标准分类号：67.050
引用标准：EN ISO 3696-1995
适用范围：This European Standard specifies a method for the determination of the mass fraction of niacin in foodstuffs by high performance liquid chromatography (HPLC) by three different ways of hydrolysis, acid hydrolysis (A), enzymatic hydrolysis (B) or acid/alkaline hydrolysis (C).The method has been validated in interlaboratory tests on fortified and non-fortified samples such as breakfast cereal powder, chocolate cereals, cooked ham, green peas, lyophilized green peas with ham, lyophilized soup, nutritive orange juice, milk powder and wheat flour, at levels from 0,5 mg/100 g to 24 mg/100 g. For further information on the validation data, see Annex B.A and B give similar results for niacin. In options A and B niacin is calculated as the sum of nicotinamide and nicotinic acid, and expressed as nicotinic acid [1]. Option C gives higher results than A and B for niacin withnon-supplemented cereals, but similar results for other products. In option C, niacin is calculated and expressed as nicotinic acid after transformation of nicotinamide into nicotinic acid [2].Option A is faster and cheaper than B and C.Option B is used if an exact quantification of nicotinamide and nicotinic acid is needed. This cannot be done with option A, because there is a slight transformation of nicotinamide into nicotinic acid during the acid hydrolysis.Option C quantifies total niacin. The alkaline hydrolysis is able to liberate other forms giving higher results for niacin, which in some foods such as maize and cereals are not normally biologically available, see [3], [4] and [5].Information on a comparison between the three different ways of hydrolysis is given in Annex C.