Methods for the Simultaneous Quantitative Analysis of Water-Soluble Vitamins in Food Products

The aim of this chapter is to discuss the different methods used for the simultaneous quantitative analysis of WSVs in all types of food products. After reviewing the HPLC method coupled to UV-FLD and CE detections, the interest will be focused on LC-MS/MS methods which have been increasingly used for the simultaneous quanti‚cation of WSVs in food products within the past couple of years. Different points such as multivitamins extraction, recovery, and the selectivity and sensitivity related to each analytical method will be discussed in depth. The simultaneous determination of WSVs will be presented in food products such as vitamins supplements, premixes, forti‚ed products (infant formulae (IF), baby food), and in nonforti‚ed products namely honey and pasta.