Vitamins are biologically active compounds which act as controlling agents for an organism’s normal health and growth. While the level of vitamins in food may be as low as a few micrograms per 100 g, these vitamins are often accompanied by an excess of compounds with similar chemical behavior.
| Method | HPLC |
|---|
| Mode | RP |
|---|---|
| Substances | Oxalic acid, Thiamine (vitamin B1), Ascorbic acid (vitamin C), Niacin (vitamin B3), Pyridoxine (vitamin B6) , Riboflavin (vitamin B2) |
| Key words | Vitamins, water soluble vitamins, water-soluble and B-complex vitamins, Ascorbic acid (vitamin C), thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), pyridoxine (vitamin B6) |
| CAS number | 6153-56-6, 59-43-8, 50-81-7, 59-67-6, 65-23-6, 83-88-5 |
Article No.: 15CF184PSJ
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