Gas chromatographic determination of nicotinamide in meats and meat products as 3-cyanopyridine.

Abstract

The determination of nicotinamide as 3-cyanopyridine after dehydration by heptafluorobutyric anhydride (HFB) was performed by gas-liquid chromatography (GLC) with flame ionization detection (GLC-FID) and a column of 5% OV-17 on Chromosorb W AW DMCS at 130 degrees C. Determination was possible with 3-100 micrograms of the dehydrated reaction mixture. The procedure for determining nicotinamide in various meats and meat products involves direct analysis by GLC-FID without a clean-up stage; the detection limit is 5 ppm and the recovery ranged from 93.4 to 104.6% (average 98.0%). Various possible interferents in the samples did not interfere in the production or determination of 3-cyanopyridine. The procedure is suitable for routine use. The dehydrated derivative of nicotinamide was confirmed as 3-cyanopyridine by combined gas chromatography-mass spectrometry and infrared spectrometry.

• Authors: A Tanaka, M Iijima, Y Kikuchi, Y Hoshino, N Nose
• Journal: Journal of chromatography (J Chromatogr) Vol. 466 Pg. 307-17 (Apr 19 1989) Netherlands
• PMID: 2526149 (Publication Type: Journal Article)

Chemical References

• Pyridines
• Niacinamide
• 3-cyanopyridine

Topics

• Chromatography, Gas
• Desiccation
• Flame Ionization
• Meat (analysis)
• Meat Products (analysis)
• Niacinamide (analysis)
• Pyridines (analysis)