Cereal Chem 38:463 - 465.  |  VIEW ARTICLE

The Oxidation of Wheat Flour. III. The Isolation of Thioctic Acid.

B. Sullivan, L. K. Dahle, and D. A. Peterson. Copyright 1961 by the American Association of Cereal Chemists, Inc. 

Thioctic acid, a coenzyme, was isolated from wheat flour. The compound was identified by its sulfur content, by the melting point of its S-benzyl thiuronium derivative, by its Rf value, and by its ultraviolet spectrum. It is estimated that the compound is present in amounts of approximately 1 to 10 p.p.m., although less than this amount was recovered with the isolation procedure used. Wheat germ, as might be expected, contains a much greater amount of thioctic acid than flour.