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Sibel Akalin, A; Gonc, S; Dinkci, N
International journal of food sciences and nutrition, 06/2004, Letnik: 55, Številka: 4Journal Article
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.
