CHAPTER 14: Analytical Trends in the Simultaneous Determination of Vitamins B₁, B₆ and B₁₂ in Food Products and Dietary Supplements

A characteristic feature of food analyses is the necessity to analyse highly diverse materials of both plant and animal origin. This requires the use of various extraction techniques and numerous instrumental methods. High-performance liquid chromatography (HPLC) was introduced in the mid-20th century and is still an actively developing analytical technique. It is used for pharmaceutical, biochemical, clinical and environmental analyses, including the testing of food nutritional value and quality. In this chapter we review several HPLC methods used to assay food products for vitamins B₁, B₆ and B_12.