Estimation of Vitamins B-Complex (B<sub>2</sub>, B<sub>3</sub>, B<sub>5</sub>and B<sub>6</sub>) of Some Leafy Vegetables Indigenous to Bangladesh by HPLC Method

作     者：Md. Nazmul Hasan M. Akhtaruzzaman Md. Zakir Sultan 

作者机构：Centre for Advanced Research in Sciences Uni- versity of Dhaka Dhaka Bangladesh Institute of Nutrition and Food Science University of Dhaka Dhaka Bangladesh 

出 版 物：《Journal of Analytical Sciences, Methods and Instrumentation》 (分析科学方法和仪器期刊（英文）)

年 卷 期：2013年第3卷第3期

页      面：24-29页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：HPLC Analysis Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Leafy Vegetables 

摘      要：The current experiment was conducted for the simultaneous determination of several water-soluble vitamins like ribo- flavin (vitamin B2), niacin (vitamin B3), pantothenic acid (vitamin B5) and pyridoxine (vitamin B6) in five highly con- sumed local leafy vegetables named as bottle gourd leaves (Lagenaria vulgaris) (local name Lau shak), green amaranth leaves (Amaranthus viridis) (local name Data shak), red amaranth leaves (Amaranthus gangeticuss) (local name Lal shak), Indian spinach (Basella alba) (local name Pui shak) and bitter gourd leaves (Momordica charantia) (local name Korola shak). The analyses were performed by HPLC using an analytical reversed phase C-18 (ODS column, 250 × 4.6 mm, 5 μm, Phenomenex, Inc.) column with the mobile phase consisting of a mixture of buffer (hexane sulphonic acid sodium, potassium dihydrogen phosphate and triethylamine, pH 3.0) and methanol in the ratio of 96:4 (v/v) at a flow rate of 1 mL/min with UV detection at 210 nm. The retention times for the vitamins were obtained as 3.61 min, 6.37 min, 9.51 min and 11.51 min for Vitamins B2, B3, B5 and B6, respectively. These obtained values of the vitamins were compared with the values available in published literatures of Deshio Khaddar Pustiman (DKPM), Indian food value (IFV) and United States Department of Agriculture (USDA).