文章基本信息

标题：REACTIVATION MECHANISMS OF THIAMINE WITH TERMOSTABLE FACTORS
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作者：Kiku Murata ; Masako Yamaoka ; Aiko Ichikawa 等
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1976
卷号：22
期号：Supplement
页码：7-12
DOI：10.3177/jnsv.22.Supplement_7
出版社：Center for Academic Publications Japan
摘要：It was observed, in vitro , that the water extract of the fermented-tea customarily chewed by Thai people has a similar thermostable thiamine-inactivating factor to that found in the water extract of fern. It was also observed that the percentage of thiamine disulfide formed from thiamine with some flavones, catechol, pyrogallol, caffeic acid, dihydroxyphenylalanine, and hemin is greater at pH 7.5 than at pH 7.0. With some flavonoids, such as quercetin, rutin, and 6, 7, 4'-trihydroxyisoflavone, and pyrogallol, hemin, catechol and caffeic acid at pH 7.5, around 30-100% of thiamine is changed into thiamine disulfide. Water extract of shiitake, okra, coffee, black tea and fukinoto have only weak activities of thermostable thiamine-inactivating factors as a large percentage of thiamine disulfide is formed from thiamine even at pH 7.0. 2-Methyl-4-amino-5-aminomethylpyrimidine was isolated from the reaction mixture of 1g thiamine with 20mg catechol (1:0.5mole) at pH 7.0, 45°C, and identified with the synthesized pyrimidine.