Vitamin analysis is the determination of what vitamins are present and at what levels in a food, drink, raw material or ingredient. It is usually carried out by sophisticated chemical analysis such as chromatography and mass spectrometry. It can be an important part of product development, nutritional analysis and understanding the effects of food processes on vitamin content.
Vitamin analysis is not always straight forward. Vitamins are a very disparate group of chemicals and a thorough knowledge of their chemistry is needed in order to use the correct method for their determination. We are able to analyse for all of the major vitamins using the latest techniques.
Historically B vitamin analysis in foods has been particularly difficult, requiring separate sample preparation and analysis for each one. At Campden BRI, we have developed a new approach, based on liquid chromatography mass spectrometry, to analyse thiamine, riboflavin, niacin, pantothenic acid and pyridoxine simultaneously and more quickly - in products as varied as cereals, vegetables, dairy products and snacks. We can look at their stability during processing and through shelf-life - for example, as affected by packaging and storage conditions - as well as for fortification studies, product development and supporting claims.
If you would like further information or prices please email us at email@example.com or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207