Determination of Small Amounts of Niacin in Vinegar: Comparison of Liquid Chromatographic Method with Microbiological Methods

Abstract

Abstract An LC method using a new cleanup technique was compared with 2 microbiological methods for determining small amounts of niacin in vinegar. Coefficients of variation for grain vinegar and rice vinegar were 8.33 and 5.3%, respectively, with the LC method, 5.26 and 2.0% with the titrimetric method, and 5.55 and 7.11 % with the turbidimetric method. Among the 3 methods, titrimetry was the most precise. The turbidimetric method tended to yield greater positive error than the titrimetric method. On the other hand, the titrimetric method requires a longer incubation period (72 h) than the turbidimetric method. The LC method using the new cleanup procedure may be useful for routine analysis of small amounts of niacin in vinegars.