Highly Sensitive Spectrofluorimetric Assay of Thiamine in Food

Abstract

A highly sensitive and simple spectrofluorimetric method for the determination of thiamine based on the fluorescence quenching effect of thiamine on the hemoglobin-catalyzed reaction of H₂O₂ with L-tyrosine was developed. The concentration of thiamine is linear with the fluorescence quenching (DF) of system under the optimal experimental conditions. The calibration graph is linear in the range 2.37 × 10^-8- 9.49 × 10^-5 mol L^-1 with the detection limit of 5.53 × 10^-9 mol L^-1. This method can be used for the determination of thiamine in food with satisfactory results.