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


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


Accession: 005395266



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