Page 50 - FoodFocusThailand No.214 JANUARY 2024

STRONG QC & QA

6. Add the filtered solution to Potassium Chloride or Sodium to analyzes the amount of substances at the microgram level.
Chloride, and Oxidizing Reagent (Potassium Ferricyanide). Moreover, it is also a safe method as the chemicals used in
Through this process, Thiamine will be converted to the analysis contain no highly toxic organic substances or
Thiochrome, which have fluorescent properties. This method solvents. The chemicals used must be neutral, which is an
is used for determining the amount of vitamin B1 in food. appropriate condition to support the growth of the
For each analysis, internal quality controls of the laboratory microorganisms to be analyzed. Consequently, when the
must also be applied to monitor the analysis to ensure its analysis is completed, the microorganisms are destroyed
reliability. In this regard, several accepted criteria are commonly through heat before being discarded.
used, such as duplicate analysis, %Recovery analysis, reagent Microorganisms commonly used for the analysis usually
blank testing, use of certified reference materials for method include non-pathogenic strains, such as Lactobacillus,
verification, the instrument performance verification and Saccharomyces, Leuconostoc, and Streptococcus. The
calibration standard by analyze the linearity of standard selected microorganisms must be of a pure strain and can
calibration curve etc. be ordered from reliable institutions such as Department of
Determination of vitamin B in food can also be determined Medical Sciences, Ministry of Public Health, the American
by several instruments such as a spectrophotometer, Type Culture Collection, Washington 7, D.C. and Maryland,
spectrofluorometer, High-Performance Liquid Chromatography USA, etc. The characteristics of the microorganisms which
(HPLC), as well as the Ultra Performance Liquid Chromatography is to be used in the analysis of vitamin content in food are
(UPLC), which is known to be able to analyze samples quickly as follows:
and bear more pressure. It also uses fewer solvents and less 1. It should be a microorganism that does not cause
time consuming than HPLC. Meanwhile, the UPLC method diseases nor produce toxins.
utilizes more costly equipment. Therefore, the HPLC method 2. The microorganisms must employ substances to be
is more commonly used to determine vitamin B in food. analyzed as key factors for their growth.
3. The microorganisms to be used in the analysis should
growth well in limited conditions, such as in test tubes with
limited size, etc.
4. The period time used in the experiment should not be
too long or too short, until the change cannot be measured
or conduct observations of the results.
5. The microorganisms must not be able to reproduce
the substances to be analyzed by themselves.
Determination of vitamin B in foods is important for
nutrition analysis in foods, product development, and food
product processing that affects the amount of vitamins. The
common methods that are used to determine the amount of
vitamin B in food consist of chemical and microbiological
methods, both of which are accurate and have been required
as standard methods. However, microbiological methods
are not popular and usually take a long time to analyze. The
Liquid chromatography analysis is a technique that is used chemical method, in particular, the Liquid Chromatography
to separate substances from each other based on the principles method takes a shorter time to conduct the analysis and can
of chromatography and determining their properties. This effectively separate compounds in complex mixtures.
technique can analyze both qualitative and quantitative data, Additionally, it also uses a small sample amount, tests results
especially for substances that are not volatile and not stable are accurate, highly reliable, and widely used in laboratories
to heat. This method can be widely used across several and the food industry.
applications, such as the analysis of food, beverages,
medicines, herbs, etc. It also can analyze quantities at the
microgram (µg) to picogram (pg) level. The separated More Information Service Info C006
substances will be measured with a signal detector that exhibits
a peak known as a chromatogram. Moreover, the HPLC
technique can also be used to separate pure substances. เอกสารอ้างอิง / References
1 AOAC 942.23 Thiamine (Vitamin B1) in Human and Pet Food
Determination of Vitamin B by Microbiological 2 อรทััย ลีีลีาพจนาพร, “การวิิเคราะห์์วิิตามิินบีีในอาห์ารทัารก โดยวิิธีีทัาง
Methods จุลีชีีวิวิิทัยา,” วิารสารกรมิ วิิทัยาศาสตร์บีริการ 48, 153(พฤษภาคมิ 2543),
Microbiological assay is a well-accepted method designated 12-16, http://lib3.dss.go.th/fulltext/dss_j/2543_48_ 153_p12-16.pdf
2
as a standard method for analyzing the amount of water-soluble 3 Santos, A.J.M., Khemiri, S., Simoes, S., Prista., C., Sousa, I.,
vitamins. This method is generally used for diagnosing changes Raymundo, A., (2023). The importance, prevalence and determina
that occur from the growth of microorganisms, such as tion of vitamins B6 and B12 in food matrices: A review. Food
determining the acidity or turbidity that occurs from the growth Chemistry (426), 1-14
of microorganisms. It is also considered an efficient technique

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