A NEW METHOD FOR THE EXTRACTION AND QUANTITATIVE DETERMINATION OF BETAINE IN THE CEREALS AND PSEUDOCERAL PRODUCTS

摘要

Different sources of foods showed variation in betaine content and the way in which foods were cooked or boiled affected betaine content. Dietary intake of betaine is dominated by grain products (67% of total intake) because high levels of betaine were found in flour products (bread, biscuits, cereals, pasta and similar products). Good chromatographic separation was achieved on a Kinetex 2.6µm HILIC 100A, HPLC Column 100 x 2.1 mm, and the mobile phase consisted of (A) acetonitrile and (B) 10 mM ammonium formate (pH 3.7); it was used with gradient elution at a flow rate of 0.5 mL/min. The samples were extracted using methanol which removes undesirable hydrophilic compounds, increases HPLC column life and extraction yield is good.