دورية أكاديمية
Effect of Metal Ions and Temperature on Stability of Thiamine Determined by HPLC
| العنوان: | Effect of Metal Ions and Temperature on Stability of Thiamine Determined by HPLC |
|---|---|
| المؤلفون: | Huang, Jhong Huei |
| المصدر: | All Theses |
| بيانات النشر: | Clemson University Libraries |
| سنة النشر: | 2022 |
| المجموعة: | Clemson University: TigerPrints |
| مصطلحات موضوعية: | Thiamine, vitamin B1, copper, iron, metal ions, temperature, first-order kinetic reaction, Food Chemistry |
| الوصف: | Thiamine degradation occurs during storage and transportation for short and long periods due to the exposure to several factors, such as heat, oxidation-reduction reactions, and alkali. In this study, the effects of four metal ions (i.e., Cu+, Cu2+, Fe2+, and Fe3+) on thiamine stability in aqueous solutions at three temperatures (i.e., 25, 40, and 55°C) for the storage time of 7 days were discussed. Thiamine degradation was found to follow the first-order kinetic reaction, and the degradation rate could also be estimated. The factors in influencing thiamine stability included pH values, temperatures, and chemical properties of metal chlorides. High-performance liquid chromatography (HPLC) equipped with an Eclipse XDB C18 column (4.6 mm x 150 mm, 5μm) was used to analyze thiamine contents. The method was operated in a gradient elution program, which comprised solvents A (0.1M ammonium acetate was adjusted to pH = 5.8 by 0.1% acetic acid) and solvent B (acetonitrile in HPLC grade) at the flow rate of 1 mL min-1 up to 5 mins. The column was maintained at 30°C, and the UV detector was set at a wavelength of 254 nm. The pH values of the samples were also monitored during the entire storage time. At 25°C, the highest loss of thiamine (64.00%) was in 50 mg L-1 of CuCl solution, while the lowest loss of thiamine (78.34%) was in 50 mg L-1 of FeCl3 solution. At 40°C, the highest loss of thiamine (59.76%) was in 50 mg L-1 of FeCl2 solution, while the lowest loss of thiamine (91.48%) was in 50 mg L-1 of FeCl3 solution. At 55°C, the highest loss of thiamine (61.94%) was in 50 mg L-1 of CuCl solution, while the lowest loss of thiamine (95.98%) was in 50 mg L-1 of FeCl3 solution. |
| نوع الوثيقة: | text |
| وصف الملف: | application/pdf |
| اللغة: | unknown |
| العلاقة: | https://tigerprints.clemson.edu/all_theses/3936Test; https://tigerprints.clemson.edu/cgi/viewcontent.cgi?article=4949&context=all_thesesTest |
| الإتاحة: | https://tigerprints.clemson.edu/all_theses/3936Test https://tigerprints.clemson.edu/cgi/viewcontent.cgi?article=4949&context=all_thesesTest |
| رقم الانضمام: | edsbas.2DD63954 |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |