Thiamine, also known as vitamin B1, is a water-soluble vitamin that naturally exists in various foodstuffs. The RDAs of thiamine are between 1.1 and 1.4 mg per day for adult males and females in the US because thiamine deficiency can cause both minor symptoms to severe diseases. The stability of thiamine is subjected to several factors, including temperature, pH value, as well as minerals. This study focused on the effects of concentrations of four metal ions (i.e., Cu2+, Cu+, Fe2+, and Fe3+) at three temperatures (i.e., 25°C, 40°C, 55°C) on the stability of thiamine hydrochloride. Its degradation was determined for seven days by high-performance liquid chromatography equipped with an Eclipse XDB C18 Column maintained at 30°C under a gradient elution program, which consisted of solvents A (0.1M ammonium acetate adjusted to pH of 5.8 by 0.1% acetic acid) and solvent B (acetonitrile) at the flow rate of 1 mL/min. The UV detector was set at 254 nm and the total analysis time lasted 5 minutes. As a result, the degradation kinetics of thiamine were found to obey the first-order reaction model.

Effect of metal ions and temperature on thiamine stability

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