出版社：Japanese Society of Nutrition and Food Science
摘要：It was demonstrated that thiamine was decomposed by the extract of green tea and the active fraction was separated by the aid of paper chromatography with some solvent extractions. The results obtained from the experiments at pH 7 and 60°C indicated that the fraction contained the thermostable thiamine-decomposing factor which is different from tannin and flavonoids which have been hitherto regarded as the agents of this phenomenon. Some parts of thiamine was oxidized to disulfide form.
