FIELD: food chemistry. SUBSTANCE: vitamin-protein complexes are hydrolyzed with 0.15-0.20 M sulfuric or hydrochloric acid on boiling water bath for 30-40 min and cooled. Water-soluble protein is precipitated with 0.4-0.5 g magnesium chloride tetrahydrate and then 2-3 g potassium chloride. Concentration of vitamins is determined with reference silver chloride electrode from the height of cathode peaks registered within the potential range 0.35-0.48 V for vitamin B1 and from anode peaks within the potential range 0.15-0.20 V for vitamin B2. EFFECT: improved analytical procedure. 8 tbl
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