COMPARISON OF AOAC AND HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC METHODS FOR THIAMIN DETERMINATION IN FOODS

被引：9

作者：

ABDELKADER, ZM

机构：

[1] Biochemistry and Nutrition Department, Women's College, Ain Shams University Cairo

来源：

FOOD CHEMISTRY | 1992年 / 43卷 / 05期

关键词：

D O I：

10.1016/0308-8146(92)90313-Q

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Thiamin was determined in various foods by AOAC (manual) and high-performance liquid chromatographic (HPLC) methods. There was no statistical difference between the values obtained by the two procedures. HPLC assay was rapid, sensitive, accurate and economical, making it attractive for routine analysis of thiamin.

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页码：393 / 397

页数：5

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