Liquid chromatographic determination of thiamin in dairy products
Articles > Article · 2004
Authors: Ayşe Sibel AKALIN, S Gonc, Nayil DİNKÇİ
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, Journal Indexed in SCI Expanded, International, 2004, vol 55, pp 345-349
DOI: 10.1080/09637480410001725229
Summary
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.