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Evaluation of a modified association of official analytic chemists determination for thiamin and riboflavin in foods


, : Evaluation of a modified association of official analytic chemists determination for thiamin and riboflavin in foods. Journal of Food Science 48(3): 748-750

Modifications of the Association of Official Analytical Chemists thiamin and riboflavin methods allow determination of the 2 vitamins from aliquots of a single food sample with alternatives to obsolete or dangerous reagents. Mylase 100, an .alpha.-amylase enzyme which hydrolyzes thiamin ester, is effective at releasing thiamin in 3 h over a pH range of 3.5-5.5, at 35.degree. and 42.degree. C. In thiochrome extraction, anhydrous isopropanol can be substituted for isobutanol, a suspected carcinogen.

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Related references

Macbride, D.; Wyatt, C.J.ne, 1983: Evaluation of a modified AOAC determination for thiamin and riboflavin in foods. Two AOAC (Association of Official Analytical Chemists) methods for the analysis of thiamin and riboflavin were combined and modified in order to ascertain whether these 2 vitamins could be determined in a single food sample. The modifications incl...

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