Optimization of oxidation steps used in fluorometric determination of thiamin in soft wheat flour

Cereal Chemistry

Volumn 80, Issue 2, 2003, Pages 238-240

  Moore, J C ^a   Dolan, K D ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FLUOROMETRIC DETERMINATION; OPTIMISATIONS; WHEAT FLOURS;

ALCOHOL; ISOBUTANOL; OXIDIZING AGENT; SODIUM CHLORIDE; SODIUM HYDROXIDE; THIAMINE;

ACCURACY; ARTICLE; CHEMICAL REACTION; FLOUR; FLUORESCENCE; FLUOROMETRY; OXIDATION; REACTION ANALYSIS; WHEAT;

TRITICUM AESTIVUM;

EID: 0037341365     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.2.238     Document Type: Article

References (15)

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3. Association of Vitamin Chemists. 1966. Pages 123-145 in: Methods of Vitamin Assay. Interscience Publishers: New York.
4. AOAC International. 2000. Official Methods of Analysis of AOAC International, 17th ed. Method 953.17. AOAC Int.: Gaithersburg, MD.
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7. Ellinger, P., and Holden, M. 1944. Quenching effects of electrolytes on the fluorescence intensity of riboflavin and thiochrome. Biochem J. 38:147-150.
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10. 1) by the thiochrome reaction. Rec. Trav. Chim. 55:1046-1052.
11. 1. Can. J. Res. 19:136-142.
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13. 1 Thiamine. Pages 100-120 in: Chemistry and Physiology of the Vitamins. Interscience Publishers: New York.
14. Skoog, D. A., Holler, F. J., and Nieman, T. A. 1998. Principles of Instrumental Analysis, 5th Ed. Harcourt Brace: New York.
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