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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Meat

Classification: Meat -> chicken

Citations 2

"Fluorimetric Determination Of Thiamine Vitamers In Chicken"
J. AOAC Int. 1992 Volume 75, Issue 2 Pages 346-354
Fox, Jay B.Jr.; Ackerman, Stanley A.; Thayer, Donald W.

Abstract: Results obtained using a standard method for the determination of thiamine (I) vitamers ('Official Methods of Analysis', AOAC, Arlington, 1984, 942.23) were consistently higher then those reported in the literature. The method was checked at each stage of the sample preparation procedure using a rapid method (Ibid., 953.17). Results obtained using the rapid method were found to be more precise and accurate than those obtained using the standard method. The rapid method was used to determine total I by a flow injection technique; chromatographic separation could be used to determine individual components. The detection limit was ~60 fmol of I and the determination was linear for 0.1 ng to 10 µg of I.
Thiamine Fluorescence Method comparison Standard method

"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