Analysis for determining the content of added niacin using HPLC
This analysis is suitable for NAB, juice, beverage bases and vitamin powder.
Niacin is separated by ion-pair RP-HPLC, detected using UV absorption and quantified through comparison with external standards. If necessary, the identity of the substances can be confirmed via spectra comparison.
The method is suitable for the determination of water vapor volatile aroma compounds in beer.
Volatile aroma compounds are driven out of the sample through steam distillation. The ethanolic distillate is saturated with NaCl. Potassium hydrogen sulfite is added to separate carbonyl groups that might interfere with the analysis. The extraction of the aroma compounds is performed by shaking out with dichloromethane and the phases separated by centrifuging.