초록 (Abstract) Antithiamin activities of BHA, BHT, PG and TBHQ of synthetic antioxidants on the effect of temperature and pH was determined by means of HPLC. The influence of synthetic antioxidants on the degradation of thiamin was found to be dependent on temperature and pH. The degradation of thiamin was considerably more rapid at pH 7 than pH 4. The influence on the heat of synthetic antioxidants at pH 4 and 38℃ was extremely slight, but the degradation of thiamin at pH 7 was much more rapid at 60℃ than at 38℃. After 24 hours of incubation both PG and TBHQ at pH 7 and 60℃ nearly completely destroyed thiamin. Tests of antithiamin activities showed that TBHQ, which was decomposed completely in 72 hours, was more effective than PG at pH 7 and 38℃, but BHA and BHT hardly had antithiamin activities which was evaluated under various reactions of pH and temperature. Thiamin degradation, at pH 7 and 60℃, was proportional to the concentration of PG. When the ratio of PG to thiamin was increased from 0.15:1 to 2:1, the degradation rate also increased. However, the change between ratio of 1:1 and 2:1 was negligible

• 한명규(용인대학교 식품영양학과) | Myung-Kyu Han