Vitamin B6 in ready-to-eat cereals: Analysis by high performance liquid chromatography
1981
Vanderslice, J. T. (Joseph T) | Maire, Catherine E. | Yakupkovic, Joseph E.
Extraction and quantification procedures, using high performance liquid chromatography, were used to determine the vitamin B6 content of 24 ready-to-eat cereals. Three lots of each cereal were ground and blended; a 1 g sample of each was then mixed with sulfosalicylic acid as the extraction agent. The study became focused on pyridoxine, since it was the only vitamin present in any significant amount, although all 6 forms could be identified. No significant variations were found between boxes of the same lot, but significant differences were found from lot to lot.
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