Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 4
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- Pages.411-414
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- 1990
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- 0367-6293(pISSN)
Antithiamin Activities of Synthetic Phenolic Antioxidants
합성페놀성 산화방지제의 티아민 분해능
- Han, Myung-Kyu (Department of Food Sci. & Technol., Dongguk University) ;
- Kim, Jun-Whan (Department of Hygiene, National Institute of Health) ;
- Shin, Hyo-Sun (Department of Food Sci. & Technol., Dongguk University)
- Published : 1990.08.01
Abstract
Antithiamin activities of BHA, BHT PG and TBHQ of synthetic phenolic antioxidants at various pH's and temperatures were studied. All antioxidants had little antithiamin activity as is the case with control group at pH 4 and
합성 페놀성 산화방지제인 BHA, BHT, PG 및 TBHQ의 티아민 분해능에 대한 pH 및 온도의 영향을 연구하였다. 모든 산화방지제는 pH4의