Journal of Food Science · 1982 · 67 citations · 4 references
AgricultureFood ScienceNutritional SciencesAnalytical ChemistryFood AnalysisFood ChemistryChromatographic Food AnalysisChromatographyLiquid ChromatographyOxidation AnalysisVitamin AnalysisVitamins In FoodsHigh-performance Liquid Chromatography Method DevelopmentPreconcentrationSample PreconcentrationVitamin Content In Foods
ABSTRACT 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.
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Analytical Chemistry · 1980 · 59.6K citations
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