by high performance liquid chromatography (HPLC) by three different ways of hydrolysis, acid hydrolysis (A), enzymatic hydrolysis (B) or acid/alkaline hydrolysis (C).The method has been validated in interlaboratory tests on fortified and non-fortified samples such as breakfast cereal powder, chocolate cereals, cooked ham, green peas, lyophilized green peas with ham, lyophilized soup, nutritive orange juice, milk powder and wheat flour, at levels from 0,5 mg/100 g to 24 mg/100 g. For further information on the validation data, see Annex B.A and B give similar results for niacin. In options A and B niacin is calculated as the sum of nicotinamide and nicotinic
DS/EN 15652:2009 history
2009DS/EN 15652:2009 Foodstuffs - Determination of niacin by HPLC