Study On Analysis Method Of Vitamin B₁ In Fortified Noodle

Fortified noodles as one kind of popular health products are already growing up towards the mainstream gradually. As main food in China,cooked wheaten food has advantages which cannot be replaced by other food, In this paper, the fortified noodles with added vitamin B1 were studied thoroughly. Through seeking out the most rapid, convenient and accurate method to test the vitamin B1 of fortified noodles,the problems which should be noticed were found when food enterprise was producing the fortified noodles. There were many reports about the test methods of vitamin B1, mainly including the fluorescence method, HPLC, microbiological method,potentiometric titration and atomic absorption spectrometry etc.. Aiming to find the better methods, so three representative methods that were fluorescence method, high performance liquid chromatography and atomic absorption spectrometry,were used to analyze the vitamin B1 of noodles in this experiment,respectively. Their merits and demerits were compared and the methods to measure the vitamin B1 were optimized. at the same time, throμgh analyzing the various reasons why vitamin B1 was losing because of the amount of alkali addition,ripening and drying in the producing processes of fortified noodles,the research on the content of vitamin B1 in fortified noodles was carried out.In the first place, three representative methods: fluorescence spectrometry reversed phase high performance liquid chromatography(HPLC),and atomic absorption spectrometry are used to measure VB1 in the noodles. The veracity and recovery rates of the results are compared to find out whether there are any patterns which exist in those three methods.And then,laboratory made vitamin B1 fortified noodles are used to improve the production process of fortified noodles. During the procedure of processing flour into noodles,the contents of VB1 in each technique,including volume of alkali addition,cooking, and drying, are measured in accordance with national standards. The measured data are analyzed to find out the best set of technological conditions in order to preform contrastive analysis by different methods of measurements.This paper finally concludes that technological conditions of VB1 fortified noodles are: no alkali, cook for 30 minutes, and dry at 40℃. The results of comparison of three methods indicate that the HPLC method is the most accurate method,and its detection limit(S/N=3)can reach 0.12 ng,which meets requirementsfor measurement accuracy;the detection limit(S/N=3) of fluorescence spectrometry can reach 0.05μg, but its operation process is strict and its error is large; the detection limit(S/N=3) of atomic absorption spectrometry is 0.50μg. Althoμgh its detection limit is high, the amount of sample can be increased to enhance the concentration of VB1. In addition,the cost for laboratory apparatus is low,and its operation process is straightforward and derivatization is not required. Therefore,atomic absorption spectrometry meets requirements for measurement accuracy.