ビタミンB_1の中性領域における加熱分解に及ぼす食塩の影響

概要

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The effect of sodium chloride on the stability of thiamine in the presence of Cu^<2+> was investigated and following results were obtained. 1. Sodium chloride decomposed thiamine in the reaction mixture of thiamine 0.9 mg% and Cu^<2+> 32 μg% at 90℃, pH 7.0. 2. Formation of thiamine disulfide (TDS) was in very small amounts in the investigation on the effect of Cu^<2+> concentration, heating time, heating temperature and pH. 3. The action of sodium chloride was dependent upon the coexistence of Na^+ and Cl^-. In the case of cations, NH_4^+ also has a considerable effect as K^+ and Na^+ and in the case of anions, I^- and Br^- has also a considerable effect as Cl^-. 4. Thiochrome, TDS, 2-methyl-4-amino-5-hydroxymethylpyrimidine, 4-methyl-5-β-hydroxymethylthiazole and 2-methyl-4-amino-5-aminomethylpyrimidine were detected as the decomposition products.
日本ビタミン学会の論文
1981-10-25