RP-HPLC测定黄豆饼粉中的B族维生素

Determination of Vitamin B Group in Soybean Cake Meal by RP-HPLC

建立了黄豆饼粉中B族维生素的RP-HPLC测定方法：采用C1 8柱,流动相为甲醇∶水（含5 mmol.L^-1PIC-B6和1%冰醋酸,三乙胺调pH值3.2）=30∶70,检测波长为2 7 5 nm,苯甲酸为内标物,VB1、VB2、VB6和VB1 1的平均回收率为99.35%-100.03%、RSD为0.42%-1.08%。本方法同时测定4种维生素,具有快速、简便、准确的特点。

A RP-HPLC method was established for the determination of vitamin 13 group in soybean cake meal. A C18 column was used with the mobile phase of 30 ： 70 methanol-water（containing 5 mmol · L^- 1 PIC-136 and 1%glacial acetic acid,pH value was adjusted by triethylamine to 3.2） at the UV detection wavelength of 275 nm. Benzoic acid was used as the internal standard. The average recoveries of four vitamins（VB1 .VB2 .VB6. VB11 ） were 99.35%-100.03% ,and RSDs were 0. 42%-1. 08%. This method was rapid,convenient and accurate for the simultaneous determination of four vitamins.