SIMULTANEOUS DETERMINATION OF NICOTINAMIDE, NICOTINIC-ACID, RIBOFLAVIN, THIAMIN, AND PYRIDOXINE IN ENRICHED BRAZILIAN FOODS BY HPLC

The control of the enrichment levels in foods is difficult, due mainly to the lack of appropriate analytical methodologies. The amounts of t he five B-group vitamins (nicotinamide, nicotinic acid, riboflavin, th iamin, and pyridoxine) have been determined in enriched Brazilian food s by a high-performance liquid chromatography (HPLC) method. Fifty pro ducts, such as biscuits, liquid and dry milks, flavored milk drinks, f lour, macaroni, and cereals were analyzed. Some products showed the am ounts declared on the package. Although some slight quantitative varia tions were shown in the biscuits, one showed levels of riboflavin 35% lower than the value declared. Of five different corn cereal brands, o nly one showed the declared vitamin content, the others showing levels 30% lower than that declared. No B-group vitamins were detected in on e brand of enriched macaroni, except for the nicotinic acid naturally present in the flour. On the other hand, one flavored milk drink exhib ited vitamins levels 200% higher than the amounts declared and one mil k drink mix presented thiamin, riboflavin, and nicotinamide levels 3 t o 5 times greater than stated. These results suggest an absence of con trol of the amount of vitamins in enriched foods.