[Analysis of Free Pantothenic Acid in Foods by HPLC and LC-MS/MS].

This study focuses on [analysis of free pantothenic acid in foods by hplc and lc-ms/ms].. The research employs high-performance liquid chromatography (HPLC) techniques to address analytical challenges in the food safety field. A simple and reliable analytical method has been developed for the determination of pantothenic acid in food. For the high-protein food, 20 mL of water was added to 2 g of sample, and after homogenization extraction, 1 mL of 15% zinc sulfate solution was added, mixed well, centrifuged, and the... Research Background and Significance Pantothenic acid (vitamin B5) is an essential water-soluble vitamin involved in numerous biochemical processes, including coenzyme A synthesis and fatty acid metabolism. Accurate quantification of free pantothenic acid in food matrices is critical for nutritional labeling, quality control, and food safety assessment. However, its analysis poses challenges due to its hydrophilic nature, low concentration levels, and the complexity of food matrices. The study by Horie et al. (2023) addresses these challenges by developing a robust, sensitive, and reliable analytical method leveraging high-performance liquid chromatography (HPLC) coupled with tandem mass spectrometry (LC-MS/MS) for the determination of free pantothenic acid in diverse food samples. This approach aligns with the increasing demand for precise vitamin quantification to ensure food quality and regulatory compliance in the food industry. Experimental Design and Methodology The researchers designed a sample preparation and analytical protocol tailored for high-protein food matrices, which often interfere with vitamin extraction and detection. The method begins with homogenizing 2 g of the food sample in 20 mL of water to efficiently extract pantothenic acid. To