文章基本信息

标题：タンニンのビタミンB1利用度に及ぼす影響
本地全文：下载
作者：和田せつ ; 鈴木久子
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1959
卷号：12
期号：4
页码：283-286
DOI：10.4327/jsnfs1949.12.283
出版社：Japanese Society of Nutrition and Food Science
摘要：The authors reported previously that thiamine decomposing, thermostable factor was isolated from peanut seed coat and that this was found as tannin which was contained in materials. In this paper we determined the tannin contents of various daily-used foods, and demonstrated that the tannin in foods caused the decrease in thiamine content during heat treatment. Further studies showed that precipitate was produced in solution of thiamine and tannin mixture when hydrogen ion concentration was brought at higher pH than 5. And two spots of thiamine and tannin was detected when the precipitate was run by paper electrophoresis.