DETERMINATION OF WATER-SOLUBLE VITAMINS CONTENT IN PASTRY USING THE HPLC METHOD

Authors

  • Saidjahon Saidumarov Master's Student at the International Institute of Food Technology and Engineering, Fergana, Uzbekistan
  • Barnokhon Sattarova Associate Professor, Fergana State Technical University, Fergana, Uzbekistan

Abstract

For the extraction of water-soluble vitamins, 1 g of the sample was accurately weighed and placed into a 50 mL conical flask, followed by the addition of 25 mL of 0.1 N hydrochloric acid (HCl) solution. The mixture was subjected to ultrasonic extraction using a GT SONIC-D3 ultrasonic bath (China) at 60°C for 20 minutes. The standard solutions and sample extract were analyzed using a high-performance liquid chromatography (HPLC) system comprising an LC-40D pump, SIL-40 autosampler, and SPD-M40 photodiode array (PDA) detector, operated with LabSolutions software version 6.92, based on the LC-40 Nexera Lite platform.

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Published

2025-04-26

Issue

Vol. 3 No. 4 (2025): WOA

Section

Articles

License

Copyright (c) 2023 Arshi Naim

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

DETERMINATION OF WATER-SOLUBLE VITAMINS CONTENT IN PASTRY USING THE HPLC METHOD. (2025). Web of Agriculture: Journal of Agriculture and Biological Sciences, 3(4), 121-127. https://webofjournals.com/index.php/8/article/view/21