Thiamine hydrochloride, analysi

Carstensen directly relates the level at which degradation slows to the amount of water present in the matrix and utilizes this equilibrium level, denoted A, in further kinetic analysis. Kinetic treatment of the data reveals a first order decay character to the degradation, with a linear slope of the log of the thiamine hydrochloride concentration at a specific point (A) in relation to the observed equilibrium level (A ), with respect to time in days. 

Reineccius and Liardon [207] studied volatiles evolved from heated thiamine solutions. Samples of 2% thiamine hydrochloride in various 0.2M buffers were heated under various conditions. A temperature of 40°C and a sampling time of 45 min were found to minimize artifact formation and yet produce sufficient volatiles for analysis. Nitrogen was used as the purge gas at a flow rate of 50 ml/min. Several materials were evaluated as absorbents, with graphite found to be the optimum. A microwave desorption system was used to rapidly desorb the trapped volatiles onto a fused silica capillary column. Twenty-five compounds were identified in the headspace of the heated thiamine solutions. 

The quantitative analysis of thiamine hydrochloride (vitamin Bj), using HPTLC on silica gel plates with two different mobile phases, was elaborated.After TLC separation, vitamin Bj was derivatized by the use of ferf-butyl hypochlorite or potassium hexocyanoferrate (Ill)-sodium hydroxide as reagents. The ferf-butyl... 

We have developed a method for simultaneous analysis of thiamine hydrochloride, pyridoxine hydrochloride and cyanocobalamin in pharmaceuticals and dietary supplements (Marszall et al. 2005) and in fortified food (Lebiedzinska and MarszaH 2006) using HPLC-ED. Vitamins were determined in their free forms, so an extraction step from fortified fruit juice was performed prior to the chromatographic isolations. The extraction procedure was based on a study by Ndaw el al. (2000). The enzymatic digestion prior to the separation and quantification step made it possible to release the vitamins bound to proteins or sugars and converted vitamin esters to free forms thus we were able to obtain the total vitamin contents of the fruit juices. The supernatants were adjusted to pH 4.5 with 2.5 M sodium acetate and a single extraction procedure for all vitamins was carried out using mixture of the enzymes, papain and diastase (Lebiedzinska and MarszaH 2006). 

Figure 14.1 presents chromatograms of vitamins analysed in fruit drinks. The detection limit for thiamine hydrochloride deteetion was 9.2 ng/ml, whereas the limits for pyridoxine and cyanoeobalamin were 2.7 and 0.08 ng/ml, respectively. The proposed separation and detection procedure was applied sueeess-fully for quantitative evaluation of the studied B vitamins in pharmaeeutieal preparations and dietary supplements, and for routine control of multivitamin enriched foods. Based on those sueeessful results, we have developed also a method for analysis of vitamins Bg, B12 and Bi in seafood produets (Lebiedzinska et al. 2007). 

The detection limit depends on the method used. Huorometric detection is much more sensitive than its spectrophotometric counterpart. The latter method is suitable for analysis of large quantities of thiamine in pharmaceutical preparations and foods the detection limit is approximately 2 ng or 6 pmol as thiamine hydrochloride. On the other hand, the detection limit by the fluorometric method is <17 pg or 0.05 pmol as thiamine hydrocholoride. The lowest detection limit so far reported for thiamine is 5 fmol, using fluorescence (21,22). Huorescence detection is therefore more suitable for the analysis of thiamine in biological materials such as cells, blood, and urine. 

Chem. Descrip. Soy protein cone., zinc oxide, niacinamide, ferrous suifate, copper giuconate, vitamin A paimitate, caicium pantothenate, thiamine mononitrate, pyri-doxine hydrochloride, riboflavin, and cyanocobalamin Chem. Analysis 6% max. moisture 20% total dietary fiber 290 calories/100 g CAS 68153-28-6 1314-13-2 98-92-0 7720-78-7 527-09-3 79-81-2 137-08-6 532-43-4 58-56-0 83-88-5 68-19-9 EINECS/ELINCS 232-720-8 215-222-5 202-713-4 231-753-5 208-408-2 201-228-5 205-278-9 208-537-4 200-386-2 201-507-1 200-680-0... 

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