Liquid chromatographic determination of thiamin in dairy products


Akalin A. S. , Gonc S., Dınkcı N.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.55, ss.345-349, 2004 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 55
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1080/09637480410001725229
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Sayfa Sayısı: ss.345-349

Özet

Concentrations of thiamin were determined in pasteurized and UHT-sterilized milks, yoghurt and kefir samples by high-performance liquid chromatography using a reversed-phase C-18 column connected to fluorescence detector. The linearity, recovery and reproducibility of the method were satisfactory. The thiamin content ranged from 0.305+/-0.02 to 0.252+/-0.03 mg/l in market milks. Yoghurt samples had higher concentration of thiamin (0.355+/-0.04 and 0.404+/-0.02 mg/l) than values found in market milks. The least thiamin content was found in kefir (0.175+/-0.03 mg/l) among the samples analyzed.