University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Email: schalk@unf.edu
Website: @unf

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Food

Classification: Food -> breakfast cereal

Citations 1

"Liquid Chromatographic Analysis Of Thiamine And Its Phosphates In Food Products Using Amprolium As An Internal Standard"
J. Micronutr. Anal. 1986 Volume 2, Issue 3 Pages 189-199
Huang, M. H.A.

Abstract: Samples of food (e.g., pork, chicken, ham, bread, cereal, almonds or peanut butter) were blended (if necessary) and mixed with 5% sulfosalicylic acid solution and amprolium (internal standard). The mixture was extracted with hexane, and the extract was cleaned-up on a column (30 cm x 6 mm) of Bio-Rad AG 2-X8 anion-exchange resin with elution by using 0.1 M sodium phosphate buffer (pH 5.5). The eluate was analyzed by HPLC on a column (3 cm x 3 mm) of C18 material (3 µm) with a mobile phase (1 mL min-1) of two 0.1 M sodium phosphate buffers (pH 5.5 and 2.6) for 6 min and 19 min, respectively. Fluorimetric detection was at 432 nm (excitation at 339 nm) after post-column derivatization of thiamine and its phosphates to their thiochrome derivatives.
Thiamine Thiamine monophosphate HPLC Fluorescence Post-column derivatization