LAUSR

The determination of vitamins in various food matrices is necessary for monitoring the quality and safety indicators of food, including the control of the use of vitamins as food additives - food colorings and antioxidants. As well it is necessary to evaluate the level of consumption of vitamins by different age and sex categories of the population. The analysis of the regulatory and methodical basis in the field of determining the content of vitamins in food, including food supplements, has been held. It is shown that the sample preparation process plays an important role in the procedure of determination of vitamins. The modern problems of sample preparation of foods depending on their matrix are considered. The tasks to improve the methodological base, including the harmonization of interstate and national standards of the Russian Federation with international regulatory documents, are marked. It is emphasized that the most promising methods of vitamins' determination for further development are mass-spectrometry and capillary electrophoresis. The selected methods are characterized by high authenticity of the results. Mass-spectrometric detection is characterized by identification reliability. Capillary electrophoresis is characterized of simplicity of analysis.