Introduction
Vitamin B1, also known as Thiamine, named "thio-vitamine" (sulphur-containing vitamins). Molecular formula C12H17N4OS+. It is one of the 13 essential vitamins for the human body. It is a water-soluble vitamin and belongs to the vitamin B family. It was eventually designated the generic denomination vitamin B1. Its phosphate derivatives participate in many cellular processes. The best form is thiamine pyrophosphate (TPP), a coenzyme for the catabolism of sugars and amino acids.
| Analysis Item | Unit | Specification | Test Method | Result | |||
| Appearance | ---- | White or almost white crystals or crystalline powder | Eyeballing | Almost white crystalline powder | |||
| Solubility | ---- | Sparingly soluble in water,freely soluble in boiling water,slightly soluble in ethanol and in methanol, very slightly soluble in chloroform. | Physical and chemical testing | Conform | |||
| Identification | ---- | Meet the requirement | IR, Physical and chemical identification | Conform | |||
| Assay | % | 98.0～101.0(Dried substance) | Potentiometric titration | 99.7 | |||
| pH | ---- | 6.8～7.5 | pH meter | 7.1 | |||
| Appearance of Solution | ---- | Clear and not more intensely coloured than the reference solution | Colorimetric method | Conform | |||
| Loss on Drying | % | ≤1.0 | Oven-drying method | 0.14 | |||
| Sulphated Ash/Residue onIgnition | % | ≤0.1 | Muffle | 0.04 | |||
| Chloride | % | ≤0.06 | Colorimetric method | ＜0.06 | |||
| Any impurity | % | ≤1.0 | HPLC | 0.06 | |||
| Total impurity | % | ≤1.5 | HPLC | 0.16 | |||
| Related Compounds | % | ≤1.0 | HPLC | 0.23 | |||
| Lead | mg/kg | ≤ 2 | Flame Atomic Absorption Spectrophotometric | ＜2 | |||
| Residual Solvent | ppm | ≤3000 | GC | ND | |||
| Conclusion: This batch of VITAMIN B1 Thiamine Mononitrate meets the requirements of BP2015/USP43. | |||||||
Functions and Applications
1. It can protect the nervous system and promote gastrointestinal motility and increase appetite.
2. It mainly plays the role of sugar and sugar (starch) in the process of digestion in the food, and finally produces energy; at the same time, it is necessary for muscle coordination and maintenance of nerve conduction.
3. It also has a moderate diuretic effect.
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