Vidal-Valverde C, Reche A
Instituto Fermentaciones Industriales, C.S.I.C., Madrid, Spain.
Z Lebensm Unters Forsch. 1990 Oct-Nov;191(4-5):313-8. doi: 10.1007/BF01202434.
A high performance liquid chromatography (HPLC) procedure for the determination of thiamin in foods has been developed. Acid and enzymatic extracts of food samples were subjected to purification and chromatographic conditions which allowed the quantification of thiamin in foods with only a low content. Reverse-phase ion pair chromatography, using mixtures of sodium hexanesulfonate and sodium heptanesulfonate as counterions and detection at 254 nm, was employed. The lowest detection limit for thiamin was 0.5 ng/injection. Analyses of four samples of legumes and lyophilized meat and milk and the recovery for standard thiamin are given. Mean recovery values of extraction and purification procedure ranged over 97-98%.
已开发出一种用于测定食品中硫胺素的高效液相色谱（HPLC）方法。食品样品的酸提取物和酶提取物经过纯化和色谱条件处理，从而能够对低含量食品中的硫胺素进行定量。采用反相离子对色谱法，使用己烷磺酸钠和庚烷磺酸钠混合物作为反离子，并在254nm处进行检测。硫胺素的最低检测限为0.5ng/进样。给出了四种豆类、冻干肉和牛奶样品的分析结果以及标准硫胺素的回收率。提取和纯化过程的平均回收率在97%-98%之间。
