Optimisation of the determination of thiamin, 2-(1-hydroxyethyl)thiamin, and riboflavin in food samples by use of HPLC

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 1209-1217

  Jakobsen, Jette ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Food composition; HET; HPLC; Riboflavin; Thiamin; Ultrasonication; Vitamins

Indexed keywords

2 (1 HYDROXYETHYL)THIAMINE; AMYLASE; HYDROLASE; PHOSPHATASE; PHOSPHATE; PROTEINASE; RIBOFLAVIN; THIAMINE; THIAMINE DERIVATIVE; THIAMINMONOPHOSPHATE; UNCLASSIFIED DRUG;

ACCURACY; ARTICLE; CABBAGE; CONTROLLED STUDY; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LINEAR SYSTEM; MILK; NONHUMAN; QUANTITATIVE ANALYSIS; SAMPLING; ULTRASOUND; VALIDATION STUDY; YEAST;

ANIMALIA;

EID: 34548490779     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.06.008     Document Type: Article

References (34)

1. AOAC (1984). Thiamine (vitamin B1) in foods. Fluoromeric Method. Final Action (pp. 836-837).
2. Arella F., Lahély S., Bourguignon J.B., and Hasselmann C. Liquid chromatographic determination of vitamins B-1 and B-2 in foods. A collaborative study. Food Chemistry 56 (1996) 81-86
3. Bates C.J. Bioavailability of riboflavin. European Journal of Clinical Nutrition 51 (1997) S38-S42
4. Bermejo P., Capelo J.L., Mota A., Madrid Y., and Camara C. Enzymatic digestion and ultrasonication: A powerful combination in analytical chemistry. Trac-Trends in Analytical Chemistry 23 (2004) 654-663
5. Bertelsen G., Finglas P.M., Loughridge J., Faulks R., and Morgan R.A. Investigation into the effects of conventional cooking on levels of thiamin (determined by HPLC) and pantothenic acid (determined by ELISA) in chicken. Food Sciences and Nutrition 42F (1988) 83-96
6. Bland J.M., and Altman D.G. Statistical methods for assessing agreement between two methods of clinical measurement. Lancet i (1986) 307-310
7. Bognar A. Bestimmung von riboflavin und thiamin in lebensmitteln mit hilfe der hochdruck-flüssigkeits-chromatographie (HPLC). Deutsche Lebensmittel-Rundschau 77 (1981) 431-436
8. Bognar A. Determination of vitamin-B1 in food by high-performance liquid-chromatography and postcolumn derivatization. Fresenius Journal of Analytical Chemistry 343 (1992) 155-156
9. Capelo J.L., Ximenez-Embun P., Madrid-Albarran Y., and Camara C. Enzymatic probe sonication: Enhancement of protease-catalyzed hydrolysis of selenium bound to proteins in yeast. Analytical Chemistry 76 (2004) 233-237
10. Carlson G.L., and Brown G.M. The natural occurrence, enzymatic formation, and biochemical significance of a hydroxyethyl derivative of thiamine pyrophosphate. Journal of Biological Chemistry 236 (1961) 2099-2108
11. Defibaugh P.W. Evaluation of selected enzymes for thiamine determination. Journal of the Association of Official Analytical Chemists 70 (1987) 514-517
12. European Standard. Foodstuffs-determination of vitamin B1 by HPLC. EN14122 (2003), European Committee for Standardization, Rue de Stassart 36, B-1050 Brussels
13. European Standard. Foodstuffs-determination of vitamin B2 by HPLC. EN14152 (2003), European Committee for Standardization, Rue de Stassart 36, B-1050 Brussels
14. Finglas P.M., and Faulks R.M. The HPLC analysis of thiamin and riboflavin in potatoes. Food Chemistry 15 (1984) 37-44
15. Finglas, P. M., Scott, K. J., Witthöft, C. M., van den Berg, H., de Froidmont-Göritz, I. (1998). The Certification of the mass fractions of vitamins in four reference materials: wholemeal flour (CRM121), milk powder (CRM421), lyophilised mixed vegetables (CRM485) and lyophilized pigs liver (CRM487). EUR 18320 EN. Directorate-General, European Commission. BCR Information Reference Materials.
16. Fox J.B., Ackerman S.A., and Thayer D.W. Fluorometric determination of thiamine vitamers in chicken. Journal of AOAC International 75 (1992) 346-354
17. Gregory J.F. Bioavailability of thiamin. European Journal of Clinical Nutrition 51 (1997) S34-S37
18. Hasselmann C., Franck D., Grimm P., Diop P.A., and Soules C. High-performance liquid-chromatographic analysis of thiamin and riboflavin in dietetic foods. Journal of Micronutrient Analysis 5 (1989) 269-279
19. Hollman P.C.H., Slangen J.H., Wagstaffe P.J., Faure U., Southgate D.A.T., and Finglas P.M. Intercomparison of methods for the determination of vitamins in foods. 2. Water-soluble vitamins. Analyst 118 (1993) 481-488
20. Jordan F., and Nemeria N.S. Experimental observation of thiamin diphosphate-bound intermediates on enzymes and mechanistic information derived from these observations. Bioorganic Chemistry 33 (2005) 190-215
21. Kawasaki C., Kishi T., and Shinoda S. Studies on hydroxyethyl-2′-thiamine (I) The activities of hydroxyethyl-2′-thiamine and its related compounds on microorganisms. Vitamins (Japan) 35 (1967) 140-145
22. Kluger R., Stergiopoulos V., Gish G., and Karimian K. Chiral intermediates in thiamin catalysis - Resolution and pyrophosphorylation of hydroxyethylthiamin. Bioorganic Chemistry 13 (1985) 227-234
23. Krampitz L.O., Greull G., Miller C.S., Bicking J.B., Skeggs H.R., and Sprague J.M. An active acetaldehyde-thiamine intermediate. Journal of the American Chemical Society 80 (1958) 5893-5894
24. Ndaw S., Bergaentzle M., Aoude-Werner D., and Hasselmann C. Extraction procedures for the liquid chromatographic determination of thiamin, riboflavin and vitamin B-6 in foodstuffs. Food Chemistry 71 (2000) 129-138
25. Ollilainen V., Mattila P., Varo P., Koivistoinen P., and Huttunen J. The HPLC determination of total riboflavin in foods. Journal of Micronutrient Analysis 8 (1990) 199-207
26. 1) in foods. Journal of Food Composition and Analysis 6 (1993) 152-165
27. Ötles S. Vergleichende vitamin-B1- und B2-bestimmungen mit verschidenen enzympräparaten in lebensmitteln. Z Lebensm Unters Forsch 193 (1991) 347-350
28. Russell L.F., and Vanderslice J.T. Non-degradative extraction and simultaneous quantitation of riboflavin, flavin mononucleotide, and flavin adenine-dinucleotide in foods by Hplc. Food Chemistry 43 (1992) 151-162
29. Shiobara Y., Sato N., Homma H., Hattori R., and Murakami M. Studies on hydroxyethylthiamine and related compounds. I. Vitamin B1 activity of hydroxyalkylthiamine. Journal of Vitaminology 11 (1965) 302-307
30. Ujiie T., Tsukake Y., Morita K., Matsuno M., and Kodaka K. Distribution and stability of 2-(1-hydroxyethyl)thiamin and thiamin in foods. Vitamins (Japan) 65 (1991) 249-256
31. Ujiie T., Tsutake Y., Morita K., Tamura M., and Kodaka K. Simultaneous determination of 2-(1-hydroxyethyl)thiamine and thiamine in foods by high performance liquid chromatography with post-column derivatization. Vitamins (Japan) 64 (1990) 379-385
32. van den Berg H., and van Schaik F. Final Report 3rdEU MAT intercomparison of methods for the determination of vitamin B-1 B-2 & B-6 in food. CT No. MAT1-CT93-0022 (1995), TNO Nutrition and Food Research Institute, P.O. Box 360, 3700 AJ Zeist, The Netherlands
33. Viñas P., Balsalobre N., López-Erroz C., and Hernández-Córdoba M. Liquid chromatographic analysis of riboflavin vitamers in foods using florescence detection. Journal of Agricultural and Food Chemistry 52 (2004) 1789-1794
34. Wimalasiri P., and Wills R.B.H. Simultaneous analysis of thiamin and riboflavin in foods by high-performance liquid-chromatography. Journal of Chromatography 318 (1985) 412-416