散光下加熱による Ribofalvin の安定度

概要

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Riboflavin (B_2) contained in the foods is more stable than pure B_2 in aqueous solution. The cause of the greater stability of B_2 in the foods is primarily due to the absorption of light by chromatic substances.Proteins, especially casein and its hydrolysate, are also important stabilizing factors for B_2 at heating ; still other amino acids can protect B_2 more or less from its destruction. The lower is PH, the more stable is B_2 under the same conditions, and when not heated, it stands the exposure to the sun light.
公益社団法人日本生物工学会の論文
1951-02-15