Determination of Thiamin in Cooked Sausages

• Published in: Journal of agricultural and food chemistry Vol. 47; no. 1; pp. 170 - 173
• Main Authors: Valls, Felicidad, Checa, Martín A, Fernández-Muiño, Miguel A, Sancho, M. Teresa
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.01.1999
• Subjects: beef; Biological and medical sciences; Chromatography, High Pressure Liquid - methods; cooking; determination; Food industries; Fundamental and applied biological sciences. Psychology; high performance liquid chromatography; Meat and meat product industries; Meat Products - analysis; pork; rapid methods; reliability; Reproducibility of Results; sausages; Spectrometry, Fluorescence; thiamin; Thiamine - analysis; turkey meat; vitamin content; Reversed phase chromatography; Fluorescence detector; Sausage; Analysis method; Nutritive value; Quality control; Vitamin; Meat product; HPLC chromatography; Optimization; Thiamine; Quantitative analysis
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf980593l

A reliable and rapid high-performance liquid chromatography (HPLC) method has been set up for the determination of total thiamin in difficult sample matrices such as cooked sausages. Different hydrolysis conditions and enzymes were tested to release the vitamin from its phosphate ester. The best data in the enzymatic digestion were obtained by incubating the samples with 6% clara-diastase at 50 °C for 3 h. After oxidation of thiamin to thiochrome, the sample extracts were purified by using a C18 Sep-Pak cartridge. Final determination was performed by reversed-phase HPLC with fluorescence detector (excitation 360 nm, emission 430 nm), on a low-cost 25 cm × 4 mm i.d. Spherisorb C8 cartridge using a mixture of 5 mM phosphate buffer pH 7.0 and acetonitrile (70:30, v/v) as mobile phase. Precision of the method was 1.5% (within a day) and 5.2% (between days). The detection limit was 0.015 mg/100 g. All the recoveries from the different cooked sausages were better than 90% of thiamin hydrochloride added to samples of meats. In the samples analyzed, the mean value for thiamin was between 0.039 and 0.508 mg/100 g fresh weight. Keywords: Thiamin; cooked sausages; HPLC