Determination of vitamin B6 (pyridoxamine, pyridoxal and pyridoxine) in pork meat and pork meat products by liquid chromatography.
A liquid chromatographic method for determining vitamin B6 compounds in pork meat and pork meat products is examined. It uses the same extraction procedure as that applied for thiamin and riboflavin determination, followed by a liquid chromatographic separation on a reversed-phase C18 column with 0.01 M H2SO4 as mobile phase at 30 degrees C. 4-Deoxypyridoxine is used as internal standard. The analytical parameters linearity, precision of the method (R.S.D. = 7.3 and 6.9% for pyridoxamine and pyridoxal, respectively) and accuracy obtained by recovery assays (99 and 85.1% for pyridoxamine and pyridoxal, respectively) show that the studied method is useful to measure these compounds in pork meat.
Esteve
M J
MJ
Nutrition and Food Chemistry, Faculty of Pharmacy, Burjassot, Spain.
Farré
R
R
Frígola
A
A
García-Cantabella
J M
JM
D000818:Animals; D002853:Chromatography, Liquid; D007202:Indicators and Reagents; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D011730:Pyridoxal / Q000032:analysis; D011733:Pyridoxamine / Q000032:analysis; D011736:Pyridoxine / Q000031:analogs & derivatives* / Q000032:analysis*; D013552:Swine
D007202:Indicators and Reagents; D011730:Pyridoxal; D011733:Pyridoxamine; D011736:Pyridoxine