ABSTRACT
Ultra-performance liquid chromatography (UPLC) is a relatively new technique providing researchers with new possibilities in liquid chromatography, especially concerning the reduction in time for the procedure and solvent consumption. UPLC chromatographic system is designed in a special way to withstand high system back-pressures. Fat-soluble vitamins have rarely been determined in food samples by UPLC-mass spectrometry (MS). The stability of thiamine, riboflavin, nicotinic acid, nicotinamide, pantothenic acid, pyridoxine and pyridoxal during rye sourdough bread production was analysed by UPLC-MS on C18 column with a mobile phase containing a mixture of acetonitrile, water and formic acid. The simultaneous analysis of fat- and water-soluble vitamins is a difficult task considering the wide range of chemical structures involved. UPLC-MS is commonly used to identify and quantify vitamins in biological samples due to its high selectivity and sensitivity. Mobile phases containing acidic buffer were also applied for the determination of vitamins D in biological samples.
