Page 91
Notes:
conferenceseries
.com
Volume 8
Journal of Nutrition & Food Sciences
ISSN: 2155-9600
Nutri-Food Chemistry
&
Euro Obesity 2018
September 13-15, 2018
JOINT EVENT
September 13-15, 2018 | London, UK
14
th
Euro
Obesity and Endocrinology Congress
&
17
th
World Congress on
Nutrition and Food Chemistry
Determination of vitamin B1 in infant and follow-on formula by high performance liquid
chromatography
Kyungmi Hwang
National Institute of Food and Drug Safety Evaluation, Republic of South Korea
T
he purpose of this research is to establish an analysis method for the contents of vitamin B1 in infant and follow-on
formula products. In this method, the sample preparation method required prior enzyme digestion with taka-diastase.
A HPLC method was performed on Shiseido LC system (SP3213) coupled to fluorescence detector (FLD), with a UG120
(C18, 4.6 × 150 mm, 3 μm) column. Validation was performed using certified reference material (NIST SRM 1849a). Method
performance parameters were estimated for linearity, limits of detection (LOD), quantification (LOQ), accuracy, repeatability
and reproducibility. The proposed method was successfully applied for the determination of vitamin B1 in infant and follow-on
formula and was found to be suitable for routine quality control monitoring.
Recent Publications
1. Kang Y J et al. (2016) Associations of obesity and dyslipidemia with intake of sodium, fat, and sugar among Koreans: a
qualitative systematic review. Clinical Nutrition Research. 5(4):290-304.
2. Hwang K M et al. (2012) Survey of polycyclic aromatic hydrocarbons in marine products in Korea using GC/MS. Food
Additives & Contaminants: Part B. 5(1):1-7.
Biography
Kyungmi Hwang is currently a Scientific Officer of Nutrition and Functional Food Research team at the National Institute of Food and Drug Safety Evaluation,
Republic of South Korea. Her research and development interests cover the areas of functional food and food chemistry. She has published more than 15 papers
in reputed journals.
sprite11@korea.krKyungmi Hwang, J Nutr Food Sci 2018, Volume 8
DOI: 10.4172/2155-9600-C7-072