Published
2025-04-15
Section
Articles
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Copyright (c) 2025 Furqatjon Begmatov, Barnokhon Sattarova
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
DETERMINATION OF WATER-SOLUBLE VITAMINS CONTENT IN YOGURT USING THE HPLC METHOD
Furqatjon Begmatov
Master's student at the International Institute of Food Technology and Engineering, Fergana, Uzbekistan
Barnokhon Sattarova
Associate Professor, Fergana State Technical University, Fergana, Uzbekistan
Keywords: yogurt, water-soluble vitamins
Abstract
In this study, a high-performance liquid chromatography (HPLC) method based on the HPLC technique was developed for the determination of water-soluble vitamins (B₁, B₂, B₃, B₆, B₉, B₁₂, PP, and C) in yogurt. Standard vitamin solutions were prepared in 0.1 N hydrochloric acid (HCl) and 0.025% sodium hydroxide (NaOH) solutions and analyzed using a Shimadzu LC40 Nexera Lite system equipped with a Shim-pack GIST C18 column under gradient elution conditions. The yogurt sample extract was prepared by ultrasonic-assisted extraction at 60°C for 20 minutes with 0.1 N HCl, followed by filtration through a 0.22 µm syringe filter prior to analysis
