METHODS
SHORTCUTS
ABOUT
FAQ
SUBSCRIBE
Methods Home
All Methods
Methods eXtras
Propose a Method
Cite a Method
Technical Committees
Archived Methods
Standards Affiliations
Suppliers Guide
Check Sample Program
Harmonized Methods
AACC International Approved Methods -AACC Method 86-50.02. Niacin and Niacinamide in Cereal Products

AACC International Approved Methods

Vitamins

AACCI Method 86-50.02
Niacin and Niacinamide in Cereal Products

VIEW METHOD

Objective
Niacin (either nicotinamide or nicotinic acid) is determined chemically using a colorimetric technique. Ground sample is extracted in alkaline medium, clarified, and reacted with sulfanilic acid and cyanogen bromide to yield a yellow color. The method employs the principle of the Konig reaction, in which the pyridine group of the niacin molecule is cleaved with CNBr before reaction with chromogen (sulfanilic acid). This reaction occurs at cold temperatures. CNBr should be used with caution. This method is applicable to cereal products.