Survey of vitamin content of fortified milk.

This paper summarizes work done by 4 different laboratories on the vitamin content of milk. Riboflavin, vitamin A, and vitamin D were assayed in whole, 2%, and skim milks that had been fortified. In general, the adherence to label claim decreased with decreasing fat content.

Evaluation of selected enzymes for thiamine determination.

Seven commercially available enzymes were studied for suitability as substitutes in the AOAC thiamine determination, because the enzyme Takadiastase used in the method has not been available since 1976, and alternative enzymes were likewise unavailable or unsuitable for releasing thiamine from its phosphate esters. Four factors (substrate ester, enzyme level, time/temperature, and pH) at 2 levels were studied in a 2(4) factorial arrangement of treatments. Data were expressed in terms of mean percentage conversion (MPC) and were statistically evaluated by analysis of variance.

National Bureau of Standards reference materials as organic nutrient standards: a preliminary study.

A preliminary study was conducted to determine if the available National Bureau of Standards (NBS) Standard Reference Materials (SRM) Non-Fat Powdered Milk, Oyster Tissue, Wheat Flour, Rice Flour, Spinach, and Albacore Tuna would be suitable for use as organic nutrient standards. These materials were assayed for folates, total pantothenates, vitamin B6, thiamine, riboflavin, niacin, and protein. Vitamins A, E, D, K, and C were also assayed but, for the most part, were not detected.

Assay of thiamine in foods, using manual and semiautomated fluorometric and microbiological methods.

Three methods for the determination of thiamine in foods were evaluated for accuracy, recovery, and precision: a manual fluorescent method, a semiautomated fluorescent method, and a Lactobacillus viridescens microbiological assay. Thiamine in the samples was destroyed with clam tissue thiaminase; a known amount of thiamine hydrochloride was then added to the extract; and the thiamine recovery was determined. For 14 commerically processed food products analyzed by the manual and semiautomated methods, the mean per cent recovery values and standard deviations were 91.