THIAMIN AND RIBOFLAVIN ANALYSIS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

J. F. KAMMAN, T. P. LABUZA, J. J. WARTHESEN

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Abstract

A technique utilizing high‐performance liquid chromatography (HPLC) was developed for the analysis of thiamin and riboflavin in enriched and fortified foods. The vitamins were extracted from cereals and processed cereal products and simultaneously assayed by reverse‐phase HPLC. The vitamins eluted as separate peaks within 8 min and were detected by absorbance at 254 nm. The developed technique was compared to the semi‐automatic modification of the AOAC method for seven cereal products. There was no statistical difference found in the values obtained from the two procedures.

Original languageEnglish (US)
Pages (from-to)1497-1499
Number of pages3
JournalJournal of food science
Volume45
Issue number6
DOIs
StatePublished - Sep 1980

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