Effect of Various Commercially Available Enzymes in the Liquid Chromatographic Determination with External Standardization of Thiamine and Riboflavin in Foods

Abstract

Abstract The efficacy of various commercially available enzymes in the determination of thiamine and riboflavin in foods was studied by liquid chromatography (LC) using external standards. Different enzymes, as well as the same enzyme produced by different manufacturers, very strongly affected the determination of both vitamins. The recoveries for different foods ranged from 85 to over 100% for thiamine and from 80 to 100% for riboflavin. The present LC method was accurate and precise when tested on a food and a feed reference material, and coefficients of variation were 5.5% for thiamine and 10% for riboflavin in a rye flour reference material tested for 8 months.