Applied Biological Chemistry
- Volume 40 Issue 5
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- Pages.409-415
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- 1997
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
The Relationship of Contained Water and Coloring Rate of Thiamine Monosalts in Preparations as an Additive of Food and Formula Feed
식품 및 배합사료의 첨가제로서 치아민 모노염류의 함수량과 착색도
- Park, Hong-Koo (Department of Food Engineering, Sejong University)
- 박홍구 (세종대학교 식품공학과)
- Published : 1997.10.31
Abstract
In order to find out the relationship between contained water and coloring rate of thiamine monosalts in preparations, three kinds of thiamine monorhodanate, -monoiodide, -monobromide were manufactured and investigated as powders, granules and compressed tablets, respectively. Apparent coloring rate constants and solubility in accordance with temperature changes were measured. Nature of contained water and coloration of thiamine monosalts in preparations was examined in detail. It was thereby found that if water attached in a free state, coloration occured whose degree was approximately proportional to the quantity of such water, and a linear relation was found to hold between the logarithm of the apparent coloring rate constants and the reciprocal of the absolute temperature in granules and compressed tablets.
식품 및 배합사료 첨가제로서 치아민 모노유도체인 치아민 모노로단염이외, 치아민 모노요오드염 치아민 모노브름염 등의 3종류의 용해도를
Keywords
- thiamine monosalts;
- additive of food and formular feed;
- preparations;
- nature of contained water;
- apparent coloring rate constants