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Enzymatic Catalytic Spectrophotometric Determination of Thiamine in Food

Author:
Chen, Yahong, Tian, Fengshou
Source:
Food analytical methods 2010 v.3 no.1 pp. 7-11
ISSN:
1936-9751
Subject:
detection limit, foods, thiamin
Abstract:
A highly sensitive and simple spectrophotometric method for the determination of thiamine based on inhibitory effect of thiamine on the hemoglobin-catalyzed reaction of H2O2 with acid chrome blue K was developed. The concentration of thiamine is linear with the percentage inhibition of system under the optimal experimental conditions. The calibration curve is linear in the range 3 × 10−7 to 3.00 × 10−5 M with the detection limit of 1.2 × 10−8 M. This method can be used for the determination of thiamine in food with satisfactory results.
Agid:
499254