Abstract
Thiamine disulfide O-acyl derivatives were heated at 100℃ in buffer solution of pH 3,5 or 7,and the conversion of them into thiamine active compounds and their decomposition were microbiologically determined using Lactobacillus fermenti 36. The results indicate that remarkable changes were observed in the compounds having not less than C_5-substituent, and in straight chain compounds than in branched chain ones when the number of C-atom is same. It was most labile at pH 7.
