Overview

This European Standard specifies a method for the determination of vitamin B1 in food by high performance liquid chromatography (HPLC) with enzymatic treatment and pre- or post-column derivatization. This method has been validated in two interlaboratory studies. The first interlaboratory study was for the analysis of samples of whole meal flour, milk powder/spray dried milk, freeze-dried mixed vegetables and freeze-dried pig's liver ranging from 0,295 mg/100 g to 0,807 mg/100 g. The second interlaboratory study was for the analysis of samples of tube feeding solution, baby food with vegetables, milk powder, ready-made meal with fruits, yeast, cereals, chocolate powder and food supplement ranging from 0,11 mg/100 g to 486 mg/100 g. Vitamin B1 is the mass fraction of total thiamin including its phosphorylated derivatives. In this standard thiamin is extracted from food after acid hydrolysis followed by dephosphorylation using an enzymatic treatment and quantified by HPLC with pre- or post-column derivatization to thiochrome. This document has been prepared by Technical Committee CEN/TC 275 "Food analysis - Horizontal methods", the secretariat of which is held by DIN (Germany). The responsible German body is Working Committee NA 057-01-13 AA "Vitamine und Carotinoide" ("Vitamins and carotinoids") at the Food and Agricultural Products Standards Committee (NAL) at DIN.

Document: references other documents

Responsible national committee

NA 057-01-13 AA - Vitamins and carotinoids  

Responsible european committee

CEN/TC 275/WG 9 - Vitamins and Carotenoids