Yagi N, Itokawa Y
J Nutr Sci Vitaminol (Tokyo). 1979;25(4):281-87. doi: 10.3177/jnsv.25.281.
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.
我们已经阐明，硫胺素会被余氯按照与温度、pH值以及余氯浓度升高的比例进行分解。当米饭在电饭煲中煮制时，米饭中的硫胺素会被余氯分解。据推测，硫胺素会分解为羟甲基嘧啶和噻唑部分。
