title: Liquid chromatographic determination of thiamin in dairy products.
abstract: Concentrations of thiamin were determined in pasteurized and UHT-sterilized milks, yoghurt and kefir samples by high-performance liquid chromatography using a reversed-phase C-18 column connected to fluorescence detector. The linearity, recovery and reproducibility of the method were satisfactory. The thiamin content ranged from 0.305 +/- 0.02 to 0.252 +/- 0.03 mg/l in market milks. Yoghurt samples had higher concentration of thiamin (0.355 +/- 0.04 and 0.404 +/- 0.02 mg/l) than values found in market milks. The least thiamin content was found in kefir (0.175 +/- 0.03 mg/l) among the samples analyzed.
authors.affiliation: Department of Dairy Technology, Faculty of Agriculture, University of Ege, Bornova, Izmir, Turkey. sakalin21@yahoo.com
authors.forename: A Sibel
authors.initials: AS
authors.lastname: Akalin
authors.forename: Siddik
authors.initials: S
authors.lastname: Gönç
authors.forename: Nayil
authors.initials: N
authors.lastname: Dinkçi
mesh_terms: D000818:Animals; D002853:Chromatography, Liquid / Q000379:methods; D043302:Cultured Milk Products / Q000737:chemistry; D005504:Food Analysis / Q000379:methods*; D008892:Milk / Q000737:chemistry*; D015203:Reproducibility of Results; D013831:Thiamine / Q000032:analysis*; D015014:Yogurt
chemical_list: D013831:Thiamine