DETERMINATION OF THIAMINE (VITAMIN-B-1) AND RIBOFLAVIN (VITAMIN-B-2) IN MEAT AND LIVER BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

HPLC methods described so far for the determination of thiamine and ri boflavin in meat samples have used mostly fluorescence detection. The aim of this work was to elaborate a suitable method with UV detection for this purpose and to compare the thiamine and riboflavin contents o btained for meat and liver samples from various pig groups. Homogenize d spare rib, chop, ham and liver samples were treated with acid and he ated (at 121 degrees C, 30 min), followed by enzymatic digestion to re lease the vitamins. After a clean-up procedure the simultaneous determ ination of thiamine and riboflavin was performed with a Nucleosil ODS (3 mu m) packed column at 45 degrees C. The mobile phase was phosphate buffer (pH 3.0)-acetonitrile (84:16, v/v) containing 5 mM sodium hept anesulphonate. The relative standard deviation was 5% for thiamine and 12% for riboflavin in meat and 8% for thiamine and 5% for riboflavin in liver for four parallel determinations.