Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content |
| |
| Authors: | Barry Hucker Lara WakelingFrank Vriesekoop |
| |
| Institution: | Institute of Food and Crop Science, School of Health Sciences, University of Ballarat, Post Office Box 663, Ballarat 3353, Victoria, Australia |
| |
| Abstract: | A simple and effective method for the analysis of thiamine (B1) and riboflavin (B2) vitamers, in unmalted and malted grains, by high performance liquid chromatography (HPLC) has been developed. This method makes use of trichloroacetic acid (TCA) as an extraction medium to effectively clean up the sample and analyze the vitamer content with high accuracy (R2 > 0.9992; %RSD < 5%). This method was employed in the routine analysis of a wide range of malted and unmalted grains, and it was found that lighter colored malts contain higher concentrations (2–5 times higher) of thiamine and riboflavin vitamers compared to darker colored malts. The malting process has no effect on the overall riboflavin content; however, both steeping and kilning processes cause increases in thiamine vitamer content. Roasting profiles show that thiamine and riboflavin vitamer concentrations are significantly effected when the temperature reaches 120 °C, which explains why roasted products have lower vitamer content than paler malts. |
| |
| Keywords: | Vitamins Malt Roasting Malting |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
