Liquid chromatographic determination of vitamin B-6 in foods

Chromatographic analysis for vitamin B-6 in complex samples imposes certain requirements on the analyst, who must extract completely the bound, unstable vitamers without loss, remove interfering compounds, and provide clean extracts for analysis. The analyst also has to contend with the problems inherent in all methods, such as sample collection, storage, preparation, and homogenization. However, chromatography provides a means of identifying and quantitating all forms of the vitamin, and thus provides the possibility of addressing the problem of the bioavailability of specific vitamers. It also allows automation, which is absolutely essential in coping with the large numbers of samples that are generated in areas such as quality control. These factors are all addressed here, and chromatographic results for various meat and other food products are presented to illustrate the variations in vitamin content that occur from sample to sample, the agreement with microbiological results, and that liquid chromatography (LC) has come of age in dealing with complex biological samples, such as food and food products.