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

Authors

  • 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

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Published

2025-04-15

Issue

Vol. 3 No. 04 (2025): Diversity Research

Section

Articles

License

Copyright (c) 2025 Furqatjon Begmatov, Barnokhon Sattarova

Creative Commons License

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. (2025). Diversity Research: Journal of Analysis and Trends, 3(04), 21-26. https://academiaone.org/index.php/2/article/view/1168