標準號：DIN EN 15652-2009
中文標準名稱：食品.高效液相色譜法(HPLC)測定煙酸.英文版本DIN EN 15652-2009-09
英文標準名稱：Foodstuffs - Determination of niacin by HPLC; English version of DIN EN 15652:2009-09
標準類型：X04
發布日期：1999/12/31 12:00:00
實施日期：1999/12/31 12:00:00
中國標準分類號：X04
國際標準分類號：67.050
引用標準：EN ISO 3696-1995
適用范圍：This European Standard specifies a method for the determination of the mass fraction of niacin in foodstuffsby 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 breakfastcereal 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/1O0 g to 24 mg/100 g. For furtherinformation 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 andnicotinic acid, and expressed as nicotinic acid [1]. Option C gives higher results than A and B for niacin withnon-supplemented cereals, but similar results for other products, In option C, niacin is calculated andexpressed as nicotinic acid after transformation of nicotinamide into nicotinic acid [2].Option A is faster and cheaper than B and C.Option B is used if an exact quantification of nicotinamide and nicotinic acid is needed. This cannot be donewith option A, because there is a slight transformation of nicotinamide into nicotinic acid during the acidhydrolysis.Option C quantifies total niacin. The alkaline hydrolysis is able to liberate other forms giving higher results forniacin, which in some foods such as maize and cereals are not normally biologically available, see [3], [4] and[5].Information on a comparison between the three different ways of hydrolysis is given in Annex C.