US EPA

1451395 

Journal Article 

Multivitamin Analysis of Fruits, Fruit-Vegetable Juices, and Diet Supplements 

Plonka, J; Toczek, A; Tomczyk, V 

2012 

Yes 

Food Analytical Methods
ISSN: 1936-9751 

5 

5 

1167-1176 

10.1007/s12161-011-9349-3 

WOS:000308320200028 

Vitamins are organic compounds that are required for various
biological functions. In general, vitamins are not synthesized in the human body, but lack or
deficiency of them may lead to certain diseases. Determinations of 11 vitamins in various
products were performed, which included ascorbic acid (C), seven vitamins of the B group
(thiamine B-1, riboflavin B-2, nicotinamide B-3, pantothenic acid B-5, pyridoxine B-6, folic acid
B-9, and cyanocobalamin B-12), as well as three fat-soluble vitamins (retinol A, cholecalciferol
D-3, and alpha-tocopherol E). A column with RP18 stationary phase and a diode array detector with
properly selected analytical wavelengths for each compound were used. A gradient of
trifluoroacetic acid in water with methanol was used as the mobile phase. Limits of
quantification in the range of 0.70-2.90 mu g/mL for water-soluble vitamins and 1.85-15.84 mu
g/mL for fat-soluble vitamins were obtained. Those values are sufficient for determinations of
the aforementioned compounds in foodstuff. The developed procedure of sample preparation together
with chromatographic system can be used for food quality monitoring in the food industry. 

Water-soluble vitamins; Fat-soluble vitamins; Fruits; Juices; High-performance liquid chromatography; SPE