The HPLC analysis of thiamine in milk chocolate.
An HPLC method for the analysis of thiamin in milk chocolate and various chocolate products is described. Samples are extracted with H2SO4, treated with enzymes and interferences removed with a small cleanup column. The separation is effected on a monolayer reversed phase column with a post column thiochrome reaction and fluorescence detection. The method is accurate and precise.
D002099:Cacao / Q000032:analysis*; D002182:Candy / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D013831:Thiamine / Q000032:analysis*
D013831:Thiamine