D. Blanco et al., A PAIRED ION LIQUID-CHROMATOGRAPHIC METHOD FOR THIAMINE DETERMINATIONIN SELECTED FOODS, Journal of liquid chromatography & related technologies, 19(13), 1996, pp. 2155-2164
Citations number
16
Categorie Soggetti
Chemistry Analytical","Biochemical Research Methods
A precise and selective method for determining the content of thiamine
in dietetic and baby foods by reverse phase liquid chromatography wit
h UV detection is proposed. Enzymatic extracts of food samples were su
bjeted to purification and preconcentration with a weak ionic exchange
column (CBA) and 0.1 M BaCl2 solution as eluent. Ion-pair chromatogra
phy using a C-18 column and a mixture of 5 mM sodium hexanesulphonate
as counter-ion, 10(-2) M potassium dihydrogen orthophosphate/phosphori
c acid buffer solution, pH 2.8, and 0.1% triethylamine was employed. T
he thiamine was detected at 254 nm. This method was used to determine
the content of thiamine in baby meals, cereals and dietetic cookies. R
ecovery studies showed good results and the relative standard deviatio
n (n=10) was 2.9%.