Analysis of Thiamine in Milk by Gas Chromatography and the Nitrogen-Phosphorus Detector
Free thiamine and total thiamine in milk were analyzed by gas chromatography using a nitrogen-phosphorus detector. Sodium bisulfite was used to cleave thiamine into 4-methyl-5-(2-hydroxyethyl)thiazole, which can be extracted by chloroform. The procedure was simplified by the use of 3-(3-pyridyl)-1-p...
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| Veröffentlicht in: | Journal of dairy science 1986-05, Vol.69 (5), p.1246-1249 |
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| container_title | Journal of dairy science |
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| creator | Echols, Richard E. Miller, Robert H. Foster, William |
| description | Free thiamine and total thiamine in milk were analyzed by gas chromatography using a nitrogen-phosphorus detector. Sodium bisulfite was used to cleave thiamine into 4-methyl-5-(2-hydroxyethyl)thiazole, which can be extracted by chloroform. The procedure was simplified by the use of 3-(3-pyridyl)-1-propanol as an internal standard. Free thiamine was determined by cleaving the thiamine before reacting it with an enzyme that removes phosphate and allows for the quantitation of total thiamine. The validity of the procedure was demonstrated by analysis of homogenized, nonfat dry, and raw whole milk. Thiamine is reported in μg/100ml. |
| doi_str_mv | 10.3168/jds.S0022-0302(86)80530-6 |
| format | Article |
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Sodium bisulfite was used to cleave thiamine into 4-methyl-5-(2-hydroxyethyl)thiazole, which can be extracted by chloroform. The procedure was simplified by the use of 3-(3-pyridyl)-1-propanol as an internal standard. Free thiamine was determined by cleaving the thiamine before reacting it with an enzyme that removes phosphate and allows for the quantitation of total thiamine. The validity of the procedure was demonstrated by analysis of homogenized, nonfat dry, and raw whole milk. Thiamine is reported in μg/100ml.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(86)80530-6</identifier><identifier>PMID: 3722542</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Elsevier Inc</publisher><subject>Animals ; AZOTE ; Biological and medical sciences ; Cattle ; CHROMATOGRAPHIE ; CHROMATOGRAPHY ; Chromatography, Gas ; CROMATOGRAFIA ; Food industries ; FOSFORO ; Fundamental and applied biological sciences. Psychology ; INSTRUMENT ; INSTRUMENTOS ; INSTRUMENTS ; LAIT ; LECHE ; MILK ; Milk - analysis ; Milk and cheese industries. 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Sodium bisulfite was used to cleave thiamine into 4-methyl-5-(2-hydroxyethyl)thiazole, which can be extracted by chloroform. The procedure was simplified by the use of 3-(3-pyridyl)-1-propanol as an internal standard. Free thiamine was determined by cleaving the thiamine before reacting it with an enzyme that removes phosphate and allows for the quantitation of total thiamine. The validity of the procedure was demonstrated by analysis of homogenized, nonfat dry, and raw whole milk. Thiamine is reported in μg/100ml.</description><subject>Animals</subject><subject>AZOTE</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>CHROMATOGRAPHIE</subject><subject>CHROMATOGRAPHY</subject><subject>Chromatography, Gas</subject><subject>CROMATOGRAFIA</subject><subject>Food industries</subject><subject>FOSFORO</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>INSTRUMENT</subject><subject>INSTRUMENTOS</subject><subject>INSTRUMENTS</subject><subject>LAIT</subject><subject>LECHE</subject><subject>MILK</subject><subject>Milk - analysis</subject><subject>Milk and cheese industries. Ice creams</subject><subject>NITROGEN</subject><subject>Nitrogen - analysis</subject><subject>NITROGENO</subject><subject>PHOSPHORE</subject><subject>PHOSPHORUS</subject><subject>Phosphorus - analysis</subject><subject>THIAMIN</subject><subject>THIAMINE</subject><subject>Thiamine - analysis</subject><subject>TIAMINA</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1986</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>K30</sourceid><recordid>eNqNkE1v1DAQhi1EVZbCH0BCMgJVcEjxR2I7x2oLLVL5kNqKo-U4k42XJF7spGj_fZ3uapE4cbKseeadmQehN5SccSrUx3Udz24IYSwjnLD3SnxQpOAkE0_QghasyDgt1VO0OCDP0PMY1-lLGSmO0TGXjBU5W6Cf54PpttFF7Bt82zrTuwGwG_BX1_3C1RZfmoiXbfC9Gf0qmE27xWao8dgC_ubG4FcwZD9aHzetD1PEFzCCHX14gY4a00V4uX9P0N3nT7fLq-z6--WX5fl1ZtO-Y9ZIKVQNxlQSeMVqKpVoyrqhilaiBkJyQqTKQXJLRM4YsdbmhIuSGWlYofgJOt3lboL_PUEcde-iha4zA_gpailKSnNJEvj2H3Dtp5COj5oqKWnK4jJR5Y6ywccYoNGb4HoTtpoSPavXSb1-VK9nr1oJ_ahei9T7ej9hqnqoD51716n-bl830ZquCWawLh4wJXJRcPb3otat2j8ugI696boUSufhotSFpiyf573agY3x2qxCyrq7SSkFE7OX5a4ISf69g6CjdTBYqFOiHXXt3X-c9ABDF7a1</recordid><startdate>19860501</startdate><enddate>19860501</enddate><creator>Echols, Richard E.</creator><creator>Miller, Robert H.</creator><creator>Foster, William</creator><general>Elsevier Inc</general><general>Am Dairy Sci Assoc</general><general>American Dairy Science Association</general><scope>6I.</scope><scope>AAFTH</scope><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7WH</scope><scope>K30</scope><scope>PAAUG</scope><scope>PAWHS</scope><scope>PAWZZ</scope><scope>PAXOH</scope><scope>PBHAV</scope><scope>PBQSW</scope><scope>PBYQZ</scope><scope>PCIWU</scope><scope>PCMID</scope><scope>PCZJX</scope><scope>PDGRG</scope><scope>PDWWI</scope><scope>PETMR</scope><scope>PFVGT</scope><scope>PGXDX</scope><scope>PIHIL</scope><scope>PISVA</scope><scope>PJCTQ</scope><scope>PJTMS</scope><scope>PLCHJ</scope><scope>PMHAD</scope><scope>PNQDJ</scope><scope>POUND</scope><scope>PPLAD</scope><scope>PQAPC</scope><scope>PQCAN</scope><scope>PQCMW</scope><scope>PQEME</scope><scope>PQHKH</scope><scope>PQMID</scope><scope>PQNCT</scope><scope>PQNET</scope><scope>PQSCT</scope><scope>PQSET</scope><scope>PSVJG</scope><scope>PVMQY</scope><scope>PZGFC</scope><scope>7X8</scope></search><sort><creationdate>19860501</creationdate><title>Analysis of Thiamine in Milk by Gas Chromatography and the Nitrogen-Phosphorus Detector</title><author>Echols, Richard E. ; Miller, Robert H. ; Foster, William</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c530t-f7768deaab7e3b2d1786f9df181b6de00400784e73c064220ccc403692a7a2583</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1986</creationdate><topic>Animals</topic><topic>AZOTE</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>CHROMATOGRAPHIE</topic><topic>CHROMATOGRAPHY</topic><topic>Chromatography, Gas</topic><topic>CROMATOGRAFIA</topic><topic>Food industries</topic><topic>FOSFORO</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>INSTRUMENT</topic><topic>INSTRUMENTOS</topic><topic>INSTRUMENTS</topic><topic>LAIT</topic><topic>LECHE</topic><topic>MILK</topic><topic>Milk - analysis</topic><topic>Milk and cheese industries. 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Sodium bisulfite was used to cleave thiamine into 4-methyl-5-(2-hydroxyethyl)thiazole, which can be extracted by chloroform. The procedure was simplified by the use of 3-(3-pyridyl)-1-propanol as an internal standard. Free thiamine was determined by cleaving the thiamine before reacting it with an enzyme that removes phosphate and allows for the quantitation of total thiamine. The validity of the procedure was demonstrated by analysis of homogenized, nonfat dry, and raw whole milk. Thiamine is reported in μg/100ml.</abstract><cop>Savoy, IL</cop><pub>Elsevier Inc</pub><pmid>3722542</pmid><doi>10.3168/jds.S0022-0302(86)80530-6</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
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| ispartof | Journal of dairy science, 1986-05, Vol.69 (5), p.1246-1249 |
| issn | 0022-0302 1525-3198 |
| language | eng |
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| source | Elsevier ScienceDirect Journals Complete - AutoHoldings; MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Periodicals Index Online |
| subjects | Animals AZOTE Biological and medical sciences Cattle CHROMATOGRAPHIE CHROMATOGRAPHY Chromatography, Gas CROMATOGRAFIA Food industries FOSFORO Fundamental and applied biological sciences. Psychology INSTRUMENT INSTRUMENTOS INSTRUMENTS LAIT LECHE MILK Milk - analysis Milk and cheese industries. Ice creams NITROGEN Nitrogen - analysis NITROGENO PHOSPHORE PHOSPHORUS Phosphorus - analysis THIAMIN THIAMINE Thiamine - analysis TIAMINA |
| title | Analysis of Thiamine in Milk by Gas Chromatography and the Nitrogen-Phosphorus Detector |
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