ABSTRACT
A simple method was described to determine vitamins Bi and B2 in fruit and vegetable-fruit juices. Vitamins were extracted with perchloric acid and for their determination an ion pairing RP-HPLC technique with UV detection by 254 nm was applied. The average recovery for vitamin Bi was 85-104% and 94-105% for vitamin B2. The statitically estimated limits of identification and detection were respectively, for both vitamins: for Bi: 0,008 and 0,0024, and for B2 0,0002 and 0,0007 mg/ml of product.