Vol. 1 No. 5 (2026), Articles
Vol. 1 No. 5 (2026)

DETERMINATION OF WATER-SOLUBLE VITAMINS IN SOY MILK-BASED ICE CREAM BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY

Articles
Published 2026-05-31
Kadirova Nafisakhon
Fergana State Technical University, Fergana, Republic of Uzbekistan
Abdurakhimov Akhror
Tashkent Institute of Chemical Technology, Tashkent, Republic of Uzbekistan
Salikhanova Dilnoza
Institute of General and Inorganic Chemistry of the Academy of Sciences of the Republic of Uzbekistan, Tashkent, Republic of Uzbekistan
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Keywords

soy milk, ice cream, water-soluble vitamins, HPLC, photodiode array detector, vitamin C, B vitamins.

How to Cite

Kadirova Nafisakhon, Abdurakhimov Akhror, & Salikhanova Dilnoza. (2026). DETERMINATION OF WATER-SOLUBLE VITAMINS IN SOY MILK-BASED ICE CREAM BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY. WORLD INTERNATIONAL CONFERENCE ON SCIENCE, TECHNOLOGY AND EDUCATION, 1(5), 378-386. https://doi.org/10.5281/zenodo.22066555
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Abstract

The paper presents the results of the determination of water-soluble vitamins in soy milk-based ice cream by high-performance liquid chromatography (HPLC) with a photodiode array detector. The components were identified based on the retention times of standard solutions, while quantitative determination was performed using calibration dependencies. Vitamins B1, B3 (nicotinic acid), B9, B2, and C were detected in the analyzed sample. Vitamins PP (nicotinamide), B6, and B12 were not detected under the analytical conditions used. The highest content was found for vitamin C, amounting to 8.410 mg/100 g. The obtained results confirm the applicability of HPLC for the comprehensive assessment of the vitamin composition of new types of frozen desserts based on soy milk.

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References

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