Biomaterial Database

Effect of various commercially available enzymes in the liquid chromatographic determination with external standardization of thiamine and riboflavin in foods. 1994

M Hägg

Agricultural Research Centre of Finland, Central Laboratory, Jokionen.

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.

UI	MeSH Term	Description	Entries
D010206	Papain	A proteolytic enzyme obtained from Carica papaya. It is also the name used for a purified mixture of papain and CHYMOPAPAIN that is used as a topical enzymatic debriding agent. EC 3.4.22.2.	Tromasin
D002853	Chromatography, Liquid	Chromatographic techniques in which the mobile phase is a liquid.	Liquid Chromatography
D004798	Enzymes	Biological molecules that possess catalytic activity. They may occur naturally or be synthetically created. Enzymes are usually proteins, however CATALYTIC RNA and CATALYTIC DNA molecules have also been identified.	Biocatalyst,Enzyme,Biocatalysts
D005504	Food Analysis	Measurement and evaluation of the components of substances to be taken as FOOD.	Analysis, Food,Analyses, Food,Food Analyses
D000516	alpha-Amylases	Enzymes that catalyze the endohydrolysis of 1,4-alpha-glycosidic linkages in STARCH; GLYCOGEN; and related POLYSACCHARIDES and OLIGOSACCHARIDES containing 3 or more 1,4-alpha-linked D-glucose units.	Taka-Amylase A,alpha-Amylase,Alpha-Amylase Bayer,Maxilase,Mégamylase,alpha-1,4-D-Glucanglucanohydrolase,Alpha Amylase Bayer,AlphaAmylase Bayer,Taka Amylase A,TakaAmylase A,alpha 1,4 D Glucanglucanohydrolase,alpha Amylase,alpha Amylases
D000681	Amylases	A group of amylolytic enzymes that cleave starch, glycogen, and related alpha-1,4-glucans. (Stedman, 25th ed) EC 3.2.1.-.	Diastase,Amylase
D012256	Riboflavin	Nutritional factor found in milk, eggs, malted barley, liver, kidney, heart, and leafy vegetables. The richest natural source is yeast. It occurs in the free form only in the retina of the eye, in whey, and in urine; its principal forms in tissues and cells are as FLAVIN MONONUCLEOTIDE and FLAVIN-ADENINE DINUCLEOTIDE.	Vitamin B 2,Vitamin G,Vitamin B2
D013831	Thiamine	3-((4-Amino-2-methyl-5-pyrimidinyl)methyl)-5-(2- hydroxyethyl)-4-methylthiazolium chloride.	Aneurin,Vitamin B 1,Thiamin,Thiamine Mononitrate,Vitamin B1,Mononitrate, Thiamine
D016282	Aspartic Acid Endopeptidases	A sub-subclass of endopeptidases that depend on an ASPARTIC ACID residue for their activity.	Aspartic Endopeptidases,Aspartyl Endopeptidases,Acid Endopeptidases, Aspartic,Endopeptidases, Aspartic Acid,Endopeptidases, Aspartyl