THE ABSENCE OF THIAMINE PHOSPHATES FROM CEREALS

Abstract

A method was devised for the separation and estimation of thiamine and its mono- and di-phosphates in cereals by extraction with perchloric acid, separation on a column of Decalso, elution with a strong solution of potassium chloride, and anion exchange chromatography with Dowex-1. Estimation was based on the thiochrome method with and without prior enzymic digestion. Analyses of two varieties of each of stored wheat, barley, and oats showed that each contained both free and bound thiamine but that none of the latter was in the form of phosphates.