DETERMINATION OF WATER-SOLUBLE VITAMINS CONTENT IN PASTRY USING THE HPLC METHOD

dc.contributor.authorSaidjahon Saidumarov
dc.contributor.authorBarnokhon Sattarova
dc.date.accessioned2025-12-29T18:27:53Z
dc.date.issued2025-04-26
dc.description.abstractFor the extraction of water-soluble vitamins, 1 g of the sample was accurately weighed and placed into a 50 mL conical flask, followed by the addition of 25 mL of 0.1 N hydrochloric acid (HCl) solution. The mixture was subjected to ultrasonic extraction using a GT SONIC-D3 ultrasonic bath (China) at 60°C for 20 minutes. The standard solutions and sample extract were analyzed using a high-performance liquid chromatography (HPLC) system comprising an LC-40D pump, SIL-40 autosampler, and SPD-M40 photodiode array (PDA) detector, operated with LabSolutions software version 6.92, based on the LC-40 Nexera Lite platform.
dc.formatapplication/pdf
dc.identifier.urihttps://webofjournals.com/index.php/8/article/view/21
dc.identifier.urihttps://asianeducationindex.com/handle/123456789/25553
dc.language.isoeng
dc.publisherWeb of Journals Publishing
dc.relationhttps://webofjournals.com/index.php/8/article/view/21/3954
dc.rightsCopyright (c) 2023 Arshi Naim
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/4.0
dc.sourceWeb of Agriculture: Journal of Agriculture and Biological Sciences; Vol. 3 No. 4 (2025): WOA; 121-127
dc.source2938-3781
dc.titleDETERMINATION OF WATER-SOLUBLE VITAMINS CONTENT IN PASTRY USING THE HPLC METHOD
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Article

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