Cleavage of thiamine by chlorine in tap water

Journal of Nutritional Science and Vitaminology

Volumn 25, Issue 4, 1979, Pages 281-287

  Yagi, Noriko ^a   Itokawa, Yoshinori ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

4 methyl 5 hydroxyethyl thiazole; boiled rice; hydroxymethylpyrimidine; residual chlorine; thiamine

Indexed keywords

CHLORINE; THIAMINE;

ARTICLE; CHEMISTRY; COOKING; HEAT; PH; RICE; WATER SUPPLY;

CHEMISTRY; CHLORINE; COOKERY; HEAT; HYDROGEN-ION CONCENTRATION; ORYZA SATIVA; THIAMINE; WATER SUPPLY;

EID: 0018624521     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.25.281     Document Type: Article

References (8)

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2. Japanese Industrial Standards (1971): Testing Methods for Industrial Waste Water, Published by the Japanese Industrial Standards Committee, pp. 81–86.
3. Itokawa, Y., and Cooper, J. R. (1970): Electrophoretic separation and fluorometric determination of thiamine and its phosphate esters, in Methods in Enzymology, ed. by McCormick, D. B., and Wright, L. D., Academic Press, New York, 18A, pp. 91–92.
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5. Shimoda, Y. (1933): Nutritional studies on polished rice. Kokumin Eisei (in Japanese), 10, 321-436.
6. Ariyama, T. (1948): Studies on the decay of thiamine in the processes of storage, processing and cooking of foods. Vitamins, 1, 51-56.
7. Abderhalden, E. (1938): Beitrag zum Problem der für die B-(Aneurin bzw. Thiamin-) Avitaminose charakterischer Erscheinungen. Pfluegers Arch. Gesamte Physiol. Menschen. Tiere., 240, 647-652.
8. Making, K., Kinoshita, T., Sasaki, T., and Shioi, T. (1954): Atoxopyrimidine. Nature, 173, 34-35.