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The high pressure liquid chromatography analysis of thiamin in milk chocolate



The high pressure liquid chromatography analysis of thiamin in milk chocolate



International Journal for Vitamin & Nutrition Research 53(3): 239-242



An HPLC (high pressure liquid chromatography] method for the analysis of thiamin in milk chocolate and various chocolate products is described. Samples are extracted with H2SO4, treated with enzymes and interferences removed with a small cleanup column. The separation is effected on a monolayer reversed phase column with a post-column thiochrome reaction and fluorescence detection. The method is accurate and precise.

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Accession: 006687098

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