Abstract
A highly sensitive and simple spectrophotometric method for the determination of thiamine based on inhibitory effect of thiamine on the hemoglobin-catalyzed reaction of H2O2 with acid chrome blue K was developed. The concentration of thiamine is linear with the percentage inhibition of system under the optimal experimental conditions. The calibration curve is linear in the range 3 × 10−7 to 3.00 × 10−5 M with the detection limit of 1.2 × 10−8 M. This method can be used for the determination of thiamine in food with satisfactory results.
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Acknowledgments
This work was sponsored by Program for Science and Technology Innovation Talents in Universities of Henan Province of China, grant no.2009HASTIT034 and supported by the Natural Science Foundation of Education Department of Henan Province of China, grant no. 2008A150029.
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Chen, Y., Tian, F. Enzymatic Catalytic Spectrophotometric Determination of Thiamine in Food. Food Anal. Methods 3, 7–11 (2010). https://doi.org/10.1007/s12161-008-9070-z
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DOI: https://doi.org/10.1007/s12161-008-9070-z