An improved simple procedure for the determination of thiamine in food

Šebečić, Blaženka; Vedrina‐Dragojević, Irena

doi:10.1002/food.19860300514

Nahrung

1986

DOI: 10.1002/food.19860300514

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An improved simple procedure for the determination of thiamine in food

Blaženka Šebečić

Irena Vedrina‐Dragojević

Abstract: A modified fluorometric method for the determination of thiamine in food is described. The procedure is simple, reproducible, does not demand costly outfit and chemicals and is not susceptible to interference. The recovery of added thiamine is good.

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Cited by 5 publications

References 19 publications

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Variability of thiamine, riboflavin and niacin content in soybean seed

Vedrina‐Dragojević

Šebečić

Balint

1989

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Because of its composition and high biological value soybean is considered the food of the future and is being used worldwide both in preparation of various dietary products and for diverse food articles. The addition of soybean and evaluation of the biological value of products is mostly based on data about the content of individual soybean components obtainable from different tables on the composition and nutritional value of food products. Therefore, within a more extensive project, investigations were carried out in our laboratory to find out how genetic and climatic factors effect the biosynthesis and accumulation of different soybean seed components and to what extent the observed differences influence the accuracy of nutritional value evaluation of food products obtained. Although the vitamin B complex is important for the growth and metabolism of living organisms, as an essential part of the enzyme system which is the basis of life processes, these vitamins are not sufficiently represented in the research concerning soybean. Except for the few authors [1–5] who studied the distribution of thiamine, Liener [6] summarizing the results of previous investigations gives the most complete account of B vitamins content in mature and immature soybean seed.

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Variability of thiamine, riboflavin and niacin content in soybean seed

Vedrina‐Dragojević

Šebečić

Balint

1989

Nahrung

Self Cite

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Fluorometric method for determination of vitamin B6 in soya bean

Šebečić

Vedrina‐Dragojević

1992

Z Lebensm Unters Forch

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Determination of thiamine by high-performance liquid chromatography

Lynch¹

2000

Journal of Chromatography A

117

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An improved simple procedure for the determination of thiamine in food

Abstract: A modified fluorometric method for the determination of thiamine in food is described. The procedure is simple, reproducible, does not demand costly outfit and chemicals and is not susceptible to interference. The recovery of added thiamine is good.

Cited by 5 publications

References 19 publications

Variability of thiamine, riboflavin and niacin content in soybean seed

Variability of thiamine, riboflavin and niacin content in soybean seed

Fluorometric method for determination of vitamin B6 in soya bean

Determination of thiamine by high-performance liquid chromatography

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