ビタミンB_1の栄養効率に関する研究 : (I)小麦粉に添加したビタミンB_1誘導体の安定性について

抄録

Thiaminehydrochloride, thiaminedicetylsulfate, dibenzoylthiamine and thiaminemonorhodanate were added to various kinds of wheat flour and stored at room temperature for 30 days in summer, and then their stabilities were compared. The stabilities were found to be independent of the kind of flour. The stability was found to vary according to the kinds of derivatives.