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Simultaneous Determination of Thiamin and Riboflavin in Selected Foods by High‐Performance Liquid Chromatography
Author(s) -
FELLMAN J. K.,
ARTZ W. E.,
TASSINARI P. D.,
COLE C. L.,
AUGUSTIN J.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12942.x
Subject(s) - riboflavin , chromatography , chemistry , high performance liquid chromatography , thiamine , biochemistry
A high‐performance liquid chromatographic (HPLC) system that makes it possible to accurately and simultaneously quantitate low levels of riboflavin and thiamin (thiochrome) from single extracts following oxidation and sample preconcentration steps is described. Several food matrices were analyzed and the results compared to the AOAC method now in use. Within the range of standard deviations, both methods gave comparable values. This method is rapid, accurate, sensitive and economical, making it attractive to those who require routine analysis of thiamin and riboflavin.