Assay of Thiamine in Foods, Using Manual and Semiautomated Fluorometric and Microbiological Methods

Abstract

Three methods for the determination of thiamine in foods were evaluated for accuracy, recovery, and precision: a manual fluorescent method, a semiautomated fluorescent method, and a Lactobacillus viridescens microbiological assay. Thiamine in the samples was destroyed with clam tissue thiaminase; a known amount of thiamine hydrochloride was then added to the extract; and the thiamine recovery was determined. For 14 commerically processed food products analyzed by the manual and semiautomated methods, the mean per cent recovery values and standard deviations were 91.2 +/- 8.92 and 99.3 +/- 3.13%, respectively. Eight of these products were analyzed by all 3 methods. The mean per cent recoveries and standard deviations for these 8 samples were 90.7 +/- 8.97, 101 +/- 2.52, and 99.9 +/- 1.03%, respectively, for the manual, semiautomated, and microbiological methods. The microbiological method with L. viridescens gave the best results for the products tested. The concentration of vitamin which can be measured is such that samples of low label declaration present no problems. The semiautomated method offers a rapid and accurate method of thiamine assay. The chemical reactions are identical to those of the official method. The major difference between the methods is in the sample cleanup. It is postulated that the low recovery observed for the manual method is due to incomplete elution of thiamine in the column purification step.