Analysis of Orotic Acid in Yogurt

Introduction

Orotic acid, a heteroaromatic compound discovered in whey, is also referred to as orotate, and uracil-6- carboxylic acid. In the past, it was also called vitamin B₁₃, but since it is synthesized in vivo, it is no longer considered to be a vitamin. Orotic acid is a major precursor of the nucleic acid pyrimidine, and has been attracting attention due to its diverse physiological effects. In Japan, it has been formulated into cosmetics and pharmaceuticals sold as "class 3 OTC drugs", namely OTC drugs with minimum risk of side effects. On January 23, 2012, the Pharmaceutical and Food Safety Bureau of the Japanese Ministry of Health, Labour and Welfare published a notification (No. 0123- 3) regarding "a partial revision of the standards for a range of pharmaceutical products", stating that orotic acid, orotic acid potassium salt, and magnesium salt were added to the list of items specified as "ingredients that are not considered as drugs unless drug efficacy is advocated". As a result, its increased use in health foods, nutritional supplements, etc. can be expected. Here, we introduce an example of analysis of orotic acid in yogurt by reversed-phase chromatography using a Shimadzu Prominence HPLC system.

August 26, 2013 GMT