Abstract
A high performance liquid chromatographic procedure was developed for the simultaneous determination of nicotinic acid and nicotinamide in foods. The system is based on the reverse-phase ionpair chromatography on a 25cm “LiChrosorb RP-8” column and uses tetra-n-butyl ammonium bromide as counter ion and a UV absorption detector set at 260nm.
Average recovery values of nicotinic acid and nicotinamide added to beef and flatfish meat were in the range of 96-102% and the detection limits of them were 0.5mg%. All the foodstuffs analyzed contained nicotinamide, whereas a few of them contained nicotinic acid in addition to nicotinamide. The nicotinamide content ranged from 2-8mg% in beef and chicken meat and from 0.6-12.3mg% in fish meat. Sea-water fishes contained more nicotinamide than those of fresh-water fishes.
