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

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The aim of this study was first to optimise and validate a method using an enzyme-mixture to liberate protein- and phosphate-bound thiamin and riboflavin in food by the use of ultrasonication and HPLC, and second to include the quantitation of the vitamin B-1 active compound 2-(1-hydroxyethyl)thiamin (HET). The enzyme-mixture consisted of (x-amylase, proteinase, and phosphatase. The use of ultrasonication in the enzyme treatment enabled the results for vitamin B-1 and B-2 to be obtained in 1 day. In consequence of an incomplete release of phosphate-bound thiamin of some of the batches of enzymes used, thiamin was quantitated as the sum of thiaminmonophosphate and thiamin. The vitamin B, active compound, HET was detected and quantitated separately. The standard deviations for the method were 3.7%, 4.7%, and 13.3% for thiamin, riboflavin, and HET, respectively. The relative bioactivity of HET is similar to the bioactivity of thiamin. In the samples of animal origin the content of HET represented 7-24% of the content of thiamin, while in dried yeast the content of HET was 37% of the,content of thiamin. Quantitation of vitamin B-1 in food by a post-column derivatisation is recommended to include separate quantitation of thiamin and HET.
Original languageEnglish
JournalFood Chemistry
Volume106
Issue number3
Pages (from-to)1209-1217
ISSN0308-8146
DOIs
Publication statusPublished - 2008

Keywords

  • HPLC
  • vitamins
  • food composition
  • HET
  • riboflavin
  • thiamin
  • ultrasonication

Cite this

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title = "Optimisation of the determination of thiamin, 2-(1-hydroxyethyl)thiamin, and riboflavin in food samples by use of HPLC",
abstract = "The aim of this study was first to optimise and validate a method using an enzyme-mixture to liberate protein- and phosphate-bound thiamin and riboflavin in food by the use of ultrasonication and HPLC, and second to include the quantitation of the vitamin B-1 active compound 2-(1-hydroxyethyl)thiamin (HET). The enzyme-mixture consisted of (x-amylase, proteinase, and phosphatase. The use of ultrasonication in the enzyme treatment enabled the results for vitamin B-1 and B-2 to be obtained in 1 day. In consequence of an incomplete release of phosphate-bound thiamin of some of the batches of enzymes used, thiamin was quantitated as the sum of thiaminmonophosphate and thiamin. The vitamin B, active compound, HET was detected and quantitated separately. The standard deviations for the method were 3.7{\%}, 4.7{\%}, and 13.3{\%} for thiamin, riboflavin, and HET, respectively. The relative bioactivity of HET is similar to the bioactivity of thiamin. In the samples of animal origin the content of HET represented 7-24{\%} of the content of thiamin, while in dried yeast the content of HET was 37{\%} of the,content of thiamin. Quantitation of vitamin B-1 in food by a post-column derivatisation is recommended to include separate quantitation of thiamin and HET.",
keywords = "HPLC, vitamins, food composition, HET, riboflavin, thiamin, ultrasonication",
author = "Jette Jakobsen",
year = "2008",
doi = "10.1016/j.foodchem.2007.06.008",
language = "English",
volume = "106",
pages = "1209--1217",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",
number = "3",

}

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

In: Food Chemistry, Vol. 106, No. 3, 2008, p. 1209-1217.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Optimisation of the determination of thiamin, 2-(1-hydroxyethyl)thiamin, and riboflavin in food samples by use of HPLC

AU - Jakobsen, Jette

PY - 2008

Y1 - 2008

N2 - The aim of this study was first to optimise and validate a method using an enzyme-mixture to liberate protein- and phosphate-bound thiamin and riboflavin in food by the use of ultrasonication and HPLC, and second to include the quantitation of the vitamin B-1 active compound 2-(1-hydroxyethyl)thiamin (HET). The enzyme-mixture consisted of (x-amylase, proteinase, and phosphatase. The use of ultrasonication in the enzyme treatment enabled the results for vitamin B-1 and B-2 to be obtained in 1 day. In consequence of an incomplete release of phosphate-bound thiamin of some of the batches of enzymes used, thiamin was quantitated as the sum of thiaminmonophosphate and thiamin. The vitamin B, active compound, HET was detected and quantitated separately. The standard deviations for the method were 3.7%, 4.7%, and 13.3% for thiamin, riboflavin, and HET, respectively. The relative bioactivity of HET is similar to the bioactivity of thiamin. In the samples of animal origin the content of HET represented 7-24% of the content of thiamin, while in dried yeast the content of HET was 37% of the,content of thiamin. Quantitation of vitamin B-1 in food by a post-column derivatisation is recommended to include separate quantitation of thiamin and HET.

AB - The aim of this study was first to optimise and validate a method using an enzyme-mixture to liberate protein- and phosphate-bound thiamin and riboflavin in food by the use of ultrasonication and HPLC, and second to include the quantitation of the vitamin B-1 active compound 2-(1-hydroxyethyl)thiamin (HET). The enzyme-mixture consisted of (x-amylase, proteinase, and phosphatase. The use of ultrasonication in the enzyme treatment enabled the results for vitamin B-1 and B-2 to be obtained in 1 day. In consequence of an incomplete release of phosphate-bound thiamin of some of the batches of enzymes used, thiamin was quantitated as the sum of thiaminmonophosphate and thiamin. The vitamin B, active compound, HET was detected and quantitated separately. The standard deviations for the method were 3.7%, 4.7%, and 13.3% for thiamin, riboflavin, and HET, respectively. The relative bioactivity of HET is similar to the bioactivity of thiamin. In the samples of animal origin the content of HET represented 7-24% of the content of thiamin, while in dried yeast the content of HET was 37% of the,content of thiamin. Quantitation of vitamin B-1 in food by a post-column derivatisation is recommended to include separate quantitation of thiamin and HET.

KW - HPLC

KW - vitamins

KW - food composition

KW - HET

KW - riboflavin

KW - thiamin

KW - ultrasonication

U2 - 10.1016/j.foodchem.2007.06.008

DO - 10.1016/j.foodchem.2007.06.008

M3 - Journal article

VL - 106

SP - 1209

EP - 1217

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 3

ER -