Methods for Analysis of Thiamin and Folic Acid by HPLC-DAD in Fortified Rice Pure and Mixed to Milled Rice Before and After Different Cooking Techniques

作者：Silveira C M M^*; Della Lucia C M; Pirozi M R; Montini T A; Pinheiro SanT'Ana H M

来源：Acta Chromatographica, 2016, 28(4): 455-472.

DOI：10.1556/1326.2016.28.4.3

• vitamins
• food fortification
• cooking
• analytical method
• chromatography

This study aimed to optimize and validate methods for the analysis of thiamin and folic acid in fortified rice, pure and mixed to the milled rice (raw and cooked). The analysis was performed by high-performance liquid chromatography coupled to a diode array detector (HPLC-DAD). Different mobile phases were tested. Different ratios of organic modifier, pH ranges, triethylamine concentrations, and flow rates were used. For the validation, tests of recovery, repeatability, linearity, limit of detection (LOD), and limit of quantification (LOQ) were performed. The optimized methods showed good resolution of vitamins' peaks, excellent recovery (82.6 to 104%), repeatability with relative standard deviation of peak areas, and retention times less than 10% and high coefficients of determination (0.9998 for thiamin and 0.9997 for folic acid). The LOD and LOQ were 0.00193 mu g and 0.0193 mu g for thiamin and 0.000934 mu g and 0.00934 mu g for folic acid. The optimized methods demonstrated reliability and sensitivity in the detection and quantification of these vitamins in fortified rice, pure and mixed to milled rice (raw and cooked). Furthermore, the methods were performed in isocratic mode, with short run time (<13 min), reflecting positively on the economy of reagents and analysis times.

• 出版日期2016-12