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Evaluation of a Modified AOAC Determination for Thiamin and Riboflavin in Foods
Author(s) -
MacBRIDE D. E.,
WYATT C. JAIME
Publication year - 1983
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.1365-2621.1983.tb14889.x
Subject(s) - riboflavin , chemistry , anhydrous , thiamine , chromatography , reagent , food science , hydrolysis , biochemistry , organic chemistry
Modifications of the AOAC thiamin and riboflavin methods allow determination of the two vitamins from aliquots of a single food sample with alternatives to obsolete or dangerous reagents. Mylase 100, an α‐amylase enzyme which hydrolyzes thiamin esters, was shown to be effective at releasing thiamin in 3 hr over a pH range of 3.5–5.5, at 35 and 42°C. In thiochrome extraction, anhydrous isopropanol can be substituted for isobutanol, a suspected carcinogen.