7种水溶性维生素检测.pdf

ACTA CHROMATOGRAPHICA, NO. 15, 2005 DETERMINATION OF SEVEN WATER-SOLUBLE VITAMINS IN TARHANA, A TRADITIONAL TURKISH CEREAL FOOD, BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY R. Ekinci and Ç. Kadakal* Pamukkale University, College of Engineering, Department of Food Engineering, Çamlık, Denizli, 20020, Turkey ABSTRACT A reversed-phase high-performance liquid chromatographic proce- dure has been developed for determination of water-soluble vitamins (as- corbic acid, niacin, panthothenic acid (vitamin B5), pyridoxine (vitamin B ), thiamine (vitamin B ), folic acid, and riboflavin (vitamin B )) in tar- 6 1 2 hana samples, a traditional Turkish cereal food. Sample-treatment entails SPE with Sep-Pak C18 (500-mg) cartridges. The water-soluble vitamins were analyzed by HPLC on a Discovery C-18 150 mm × 4.6 mm column with 0.1 mol L−1 KH PO (pH 7.0)–methanol, 90:10, as mobile phase (0.7 2 4 mL min−1) in isocratic mode. Identification of compounds was achieved by comparing their retention times and UV spectra with those of standards stored in a data bank. The detection limits ranged from 0.1 to 0.5 mg L−1. The accuracy of the method was tested by measuring average recovery; values ranged between 96.51 and 99.40%. INTRODUCTION Tarhana, a traditional Turkish food, is prepared by mixing wheat flour, yoghurt, yeast and a variety of cooked vegetables (tomatoes, onions, green pepper etc.), salt and spices (mint, paprika) followed by fermenta- tion for one to seven days [1]. In the central and eastern part of the Turkey, one or more ingredients such as milk, soybean, lentil, chickpea, corn flour, and egg are also added. [1,2]. Tarhana has an acidic and sour taste with a strong yeast flavour and also a good source of proteins, vitamins, and mi-