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A collaborative study of the determination of thiamine in white flour and bread
Author(s) -
Bottomley R. A.,
Nobile Silvia
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740131007
Subject(s) - thiamine , significant difference , food science , extraction (chemistry) , chemistry , relative standard deviation , mean value , mathematics , chromatography , biochemistry , statistics , detection limit
The thiamine content of 57 samples of flour and 27 samples of bread was determined in each of two laboratories by the method of Roche 1 (method A). Extraction of thiamine from the samples of flour was also carried out in both laboratories according to a procedure based on the method of Ridyard 2 as modified by Kent‐Jones 3 (method B). Statistical analysis of the results showed that the difference between the mean thiamine values found in the flour within each laboratory by each extraction method was zero. There was, however, a statistically significant, but practically unimportant, difference of 0.05 mg./lb. of flour between laboratories. The mean thiamine value was 0.86 mg./lb. of flour in laboratory 1, and 0.91 mg./lb. in laboratory 2. Method A showed a standard deviation of ±4.2% and method B of ±5.30%. There was no significant difference between the results as obtained in the bread by method A in each laboratory, the mean thiamine values being 0.40 mg. and 0.41 mg./lb. of fresh bread respectively. The standard deviation for the method was ±5.3% for laboratory 1 and ±4.270% for laboratory 2.