• Journal of Food Hygiene and Safety
• /
• v.12 no.4
• /
• pp.310-314
• /
• 1997

Antithiamin activities of BHA, BHT, PG and TBHQ of synthetic antioxidants on the effect of temperature and pH was determined by means of HPLC. The influence of synthetic antioxidants on the degration of thiamin was found to be dependent on temperature and pH. The degradation of thiamin was considerably more rapid at pH 7 than pH 4. The influence on the heat of synthetic antioxidants at pH 4 and 38* was extremely slight, but the degradation of thiamin at pH 7 was much more rapid at 60* than at 38*. After 24 hours of incubation both PG and TBHQ at pH 7 and 60* nearly completely destroyed thiamin. Tests of antithiamin activities showed that TBHQ, which was decomposed completely in 72 hours, was more effective than PG at pH 7 and 38* but BHA and BHT hardly had antithiamin activities which was evaluated under various reactions of pH and temperature. Thiamin degradation, at pH 7 and 6$0^{\circ}C$, was proportional to the concentration of PG. When the ratio of PG to thiamin was increased from 0.15:1 to 2:1, the degradation rate also increased. However, the change between ratio of 1:1 and 2:1 was negligible.

• Korean Journal of Food Science and Technology
• /
• v.22 no.4
• /
• pp.411-414
• /
• 1990

Antithiamin activities of BHA, BHT PG and TBHQ of synthetic phenolic antioxidants at various pH's and temperatures were studied. All antioxidants had little antithiamin activity as is the case with control group at pH 4 and $38^{\circ}C$, but antithiamin activity was stronger at $60^{\circ}C$ than at $38^{\circ}C$ under the same pH. Meanwhile, the destruction of thiamin incubated at $38^{\circ}C$ was more rapid at pH 7 than at pH 4, and the destruction of thiamin at pH 7 was much more rapid at $60^{\circ}C$ than at $38^{\circ}C$. BHA and BHT had little, or extremely slight antithiamin activity. Antithiamin activity of PG was comparatively strong, but TBHQ had the strongest antithiamin activity among synthetic phenolic antioxidants examined.