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DIN EN 15652:2009-09

DIN EN 15652:2009-09

Foodstuffs - Determination of niacin by HPLC; German version EN 15652:2009

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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 (A: acid hydrolysis or B: enzymatic hydrolysis or C: acid /alkalinehydrolysis). 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. 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 . Option C gives higher results than A and B for niacin with non-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. 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. Information on a comparison between the three different ways of hydrolysis is given in Annex C. Niacin vitamers are extracted from food by an acid (option A), an enzymatic (option B) or an acid/alkaline (option C) treatment and quantified by HPLC with a fluorimetric detection after a post-column derivatization with UV irradiation. For option A and option B, niacin is determined as the sum of nicotinamide and nicotinic acid. Niacin is expressed as nicotinic acid after correction of the molecular weights. For option C, niacin is determined and expressed as nicotinic acid. The alkaline treatment transforms all nicotinamide into nicotinic acid.

Additional Info

Author DIN
Published by DIN
Document type Standard
Format File
ICS 67.050 : General methods of tests and analysis for food products
Number of pages 23
Replace DIN EN 15652 (2007-05)
Cross references EN 15652 (2009-05), IDT
Year 2009
Document history DIN EN 15652 (2009-09)
Country Germany
Keyword EN 15652;15652

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