AN IMPROVED HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC METHOD FOR THIAMIN ANALYSIS IN FOODS

被引:12
作者
VIDALVALVERDE, C
RECHE, A
机构
[1] Institute Fermentaciones Industriales, C.S.I.C., Madrid, E-28006
来源
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1990年 / 191卷 / 4-5期
关键词
D O I
10.1007/BF01202434
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A high performance liquid chromatography (HPLC) procedure for the determination of thiamin in foods has been developed. Acid and enzymatic extracts of food samples were subjected to purification and Chromatographic conditions which allowed the quantification of thiamin in foods with only a low content. Reverse-phase ion pair chromatography, using mixtures of sodium hexanesulfonate and sodium heptanesulfonate as counterions and detection at 254 nm, was employed. The lowest detection limit for thiamin was 0.5 ng/injection. Analyses of four samples of legumes and lyophilized meat and milk and the recovery for standard thiamin are given. Mean recovery values of extraction and purification procedure ranged over 97-98%. © 1990 Springer-Verlag.
引用
收藏
页码:313 / 318
页数:6
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