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Abstract
A liquid chromatographic method for the analysis of niacin in cereal products is presented. The sample is extracted in the presence of Ca(OH)2, concentrated and purified on an anion exchange resin, and further cleaned up by oxidation with KMnO4. Final quantitation is by HPLC with ultraviolet detection at 254 nm.
Using a μBondapak C18 column, a mobile phase consisting of 5% methanol in water containing 0.005 M tetrabutyl ammonium phosphate, and a flow rate of 2.0 ml/min., niacin was found to have a retention time of about 7 minutes.