The determination of thiamine was carried out by UV-photodegradation in a single-line flow-injection assembly. The UV-photodegradation of thiamine was carried out in the coil of the injection valve, constituted of a PTFE tubing, half of its length being helically coiled around a UV lamp. A peak with two adjoining maxima was produced by injection, corresponding to the absorbance of the irradiated and non-irradiated sample. The analytical parameter is the difference between the two peaks, measured at 264 nm. The calibration graph is linear over the 1.2-30 mug/ml range of thiamine hydrochloride in 0.1M HCl. The influence of certain admixed substances was studied and the method was tested for the determination of thiamine in tablets.
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http://dx.doi.org/10.1016/0039-9140(94)00201-0 | DOI Listing |
Nutrients
December 2024
Human Potential Centre, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 0632, New Zealand.
Background/objectives: The rise in chronic metabolic diseases has led to the exploration of alternative diets. The carnivore diet, consisting exclusively of animal products, has gained attention, anecdotally, for imparting benefit for inflammatory conditions beyond that possible by other restrictive dietary approaches. The aim was to assess the micronutrient adequacy of four versions of the carnivore diet against national nutrient reference values (NRVs).
View Article and Find Full Text PDFZhonghua Wei Zhong Bing Ji Jiu Yi Xue
December 2024
Department of Critical Care Medicine, Shanghai East Hospital, Tongji University, Shanghai 200120, China. Corresponding author: Wang Xuebin, Email:
Objective: To observe the clinical efficacy of vitamin B1 in patients with ICU-acquired weakness (ICU-AW).
Methods: A retrospective analysis was conducted to select ICU-AW patients treated with vitamin B1 in the intensive care unit (ICU) of Shanghai East Hospital, Tongji University from July 2022 to December 2023. Propensity score matching was used to match the control group and observation group at a 1 : 1 ratio, considering differences in patient age, gender, and acute physiology and chronic health evaluation II (APACHE II).
Nutrients
December 2024
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
This study assessed the nutritional value of designed vegan flour products (Gnocchi and Ciabatta) by adding iodine-fortified dried vegetables. The KI and KIO constituted the sources of iodine. The pumpkin, cauliflower, carrot, broccoli and beetroot were used as a matrix for the iodine applied.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
Institute of Biomedical Engineering, College of Life Sciences, Qingdao University, Qingdao 266071, China.
Salt stress poses a significant challenge to plant growth and restricts agricultural development. To delve into the intricate mechanisms involved in soybean's response to salt stress and find targets to improve the salt resistance of soybean, this study integrated transcriptomic, proteomic, and metabolomic analyses to explore the regulatory networks involved in soybean salt tolerance. Transcriptomic analysis revealed significant changes in transcription factors, hormone-related groups, and calcium ion signaling.
View Article and Find Full Text PDFBiomolecules
November 2024
enotecUPM, Escuela Técnica Superior de Ingería Agronómica, Alimentaria y de Biosistemas (ETSIAAB), Universidad Politécnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain.
The utilisation of non- yeasts in co-inoculation and non-thermal technologies for must sterilisation is becoming increasingly prevalent due to their notable utility and potential. This new approach optimises the fermentation process and contributes to facilitating the production of wines with distinctive characteristics, improving their stability, and without organoleptic repercussions. Two trials were conducted concurrently, designated as A and B, using the same Tempranillo red must.
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