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

효모추출물 중에 함유되어 있는 표고버섯 자실체 형성 촉진 물질을 검토한 결과, 그 자실체 형성 촉진 물질은 티아민이었으며, 티아민은 유리의 형태로만 존재하고, 티아민 일인산, 이인산 및 삼인산 에스테르는 존재하지 않았다. 한편, 효모추출물 1g중에 함유된 티아민의 량은 436이고, 그 전체량의 약 76%에 상당하는 332의 티아민이 Fraction II에, 약 20%에 해당하는 87이 Fraction I 에 존재하였으며, 이러한 티아민은 표고버섯