Evaluation of a Modified AOAC Determination for Thiamin and Riboflavin in Foods

Abstract

ABSTRACT 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.