Analysis of vitamin B1 in dry-cured sausages by hydrophilic interaction liquid chromatography (HILIC) and diode array detection

A method based on hydrophilic interaction liquid chromatography (HILIC) and diode array detection (DAD) was developed to quantify thiamine (vitamin B1) concentration in Spanish dry-cured sausages ("chorizo," "fuet," and "salchichon"). Samples were extracted with diluted acid (HCl 0.1 M) followed by an enzymatic hydrolysis to release vitamin 81 vitamers from food matrix. Crude extracts were purified on a weak cation exchange SPE cartridge and total thiamine concentration was determined by LC-HILIC-DAD with a limit of detection better than 0.01 mg/100 g. The proposed conditions, that do not require the derivatization of the extracts nor the use of fluorescence or MS detectors, are suitable to provide chromatographic separation and identification of vitamin B1 within 8 min. Selectivity, repeatability and accuracy of the method were evaluated with both spiked samples and the reference material Pig Liver BCR (R) 487. Quantification of vitamin B1 was also carried out for different kinds of commercial samples of Spanish dry-cured products. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.