Abstract
Free thiamine and total thiamine in milk were analyzed by gas chromatography using a nitrogen-phosphorus detector. Sodium bisulfite was used to cleave thiamine into 4-methyl-5-(2-hydroxyethyl)thiazole, which can be extracted by chloroform. The procedure was simplified by the use of 3-(3-pyridyl)-1-propanol as an internal standard. Free thiamine was determined by cleaving the thiamine before reacting it with an enzyme that removes phosphate and allows for the quantitation of total thiamine. The validity of the procedure was demonstrated by analysis of homogenized, nonfat dry, and raw whole milk. Thiamine is reported in μg/100ml.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
