Horman I, Brambilla E, Stalder R
Int J Vitam Nutr Res. 1981;51(4):385-90.
Contrary to earlier literature reports, chlorogenic acid (I) is shown to have little or no deleterious effect on thiamine (II) when the 2 compounds are codissolved in aqueous solution. Evidence from nmr spectroscopy and from t. l. c. determination demonstrate that when II is heated at 60 degrees C and at pH 7.8 for 24h, about 10% is destroyed. This result is the same whether I is present or not. Incubating II with I or with caffeic acid (III) in a phosphate buffer at pH 7 or in thiamine assay medium at pH 6 for up to 24h at 37 degrees C did not reduce the growth activity of II or Lactobacillus viridescens. We conclude that I and III are not antithiamine agents.
与早期文献报道相反，当绿原酸（I）和硫胺素（II）在水溶液中共溶时，研究表明绿原酸对硫胺素几乎没有或没有有害影响。核磁共振光谱和薄层色谱测定的证据表明，当硫胺素在60℃、pH 7.8的条件下加热24小时，约10%会被破坏。无论绿原酸是否存在，结果都是相同的。在pH 7的磷酸盐缓冲液中或pH 6的硫胺素测定培养基中，将硫胺素与绿原酸或咖啡酸（III）在37℃下共孵育长达24小时，并未降低硫胺素或绿色乳杆菌的生长活性。我们得出结论，绿原酸和咖啡酸不是抗硫胺素剂。
