Specificity and relative efficacy of different assay methods for thiamine hydrochloride in vitamin B-complex syrups

ABSTRACT

Vitamin B-complex syrups were prepared using locally manufactured sucrose and liquid glucose vehicles, and stored at room temperature, 37°C and 45°C, for 6-12 months to evaluate the stability of thiamine hydrochloride. The stability testing of the syrups has been designed to determine quantitatively and qualitatively the changes which they undergo during storage. The chemical stability has been studied using four different assay methods. The specificity and relative efficiency of the methods have been compared and the U.S.P. fluorimetric method has been found to be the most accurate and specific for the assay of the vitamin