DETERMINATION OF WATER-SOLUBLE VITAMINS IN SOY MILK-BASED ICE CREAM BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY

The paper presents the results of the determination of water-soluble vitamins in soy milk-based ice cream by high-performance liquid chromatography (HPLC) with a photodiode array detector. The components were identified based on the retention times of standard solutions, while quantitative determination was performed using calibration dependencies. Vitamins B₁, B₃ (nicotinic acid), B₉, B₂, and C were detected in the analyzed sample. Vitamins PP (nicotinamide), B₆, and B₁₂ were not detected under the analytical conditions used. The highest content was found for vitamin C, amounting to 8.410 mg/100 g. The obtained results confirm the applicability of HPLC for the comprehensive assessment of the vitamin composition of new types of frozen desserts based on soy milk.