Quantitation of Vitamin B6 Vitamers and Glycosides in German Alcohol-Free and Full-Strength Beer by a Stable Isotope Dilution LC–MS/MS Method

12.9 μg/L) and detection. Analysis of 65 beers revealed total vitamin B6 concentrations ranging from 95.3 to 1020 μg/L, including multiple B6 glycosides. Variations in vitamin B6 composition were primarily associated with raw materials rather than with brewing technology. No significant differences were observed between alcohol-free and corresponding full-strength beers, whereas wheat beers showed vitamin B6 contents significantly lower than those of lager beers. Bock beer exhibited the highest concentrations. This study provides a comprehensive analytical basis for future investigations of vitamin B6 during brewing.