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：1979
卷号：25
期号：4
页码：281-287
DOI：10.3177/jnsv.25.281
出版社：Center for Academic Publications Japan
摘要：We have clarified that thiamine is cleaved by residual chlorine in proportion to the rise in temperature, pH and concentration of residual chlorine. When rice was boiled in an electric rice cooker, the thiamine in the rice was cleaved by residual chlorine. It is assumed that thiamine is cleaved into hydroxymethylpyrimidine and the thiazole moiety.
