Determination of vitamin B6 (pyridoxamine, pyridoxal and pyridoxine) in pork meat and pork meat products by liquid chromatography

A liquid chromatographic method for determining vitamin B-6 compounds in pork meat and pork meat products is examined. It uses the same extraction procedure as that applied for thiamin and riboflavin determination, followed by a liquid chromatographic separation on a reversed-phase C-18 column with 0.01 M H2SO4 as mobile phase at 30 degrees C. 4-Deoxypyridoxine is used as internal standard. The analytical parameters linearity, precision of the method (R.S.D.=7.3 and 6.9% for pyridoxamine and pyridoxal, respectively) and accuracy obtained by recovery assays (99 and 85.1% for pyridoxamine and pyridoxal, respectively) show that the studied method is useful to measure these compounds in pork meat. (C) 1998 Elsevier Science B.V.