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Vitamin B1
- Mar 23, 2018 -

B1 was the first vitamin to be purified, and in 1896 the Kingdom of the Netherlands scientist Ickman first discovered that the Polish chemist Funk extracted and purified it from rice Bran in 1910. It is white powder, soluble in water, easy to decompose alkali. Its physiological function is can increase appetite, maintain nerve normal activity, etc., lack it will get beriberi, Neurodermatitis and so on. Adults are required to consume 2mg per day. It is widely used in rice bran, egg yolk, milk, tomatoes and other foods, at this stage can be synthesized by artificial. Because the molecule contains sulfur and amino, it is called thiamine, also known as anti-beriberi vitamins. The extracted vitamin B1 hydrochloride is single oblique slice crystal, vitamin B1 nitrate is colorless three oblique crystal, no hygroscopicity. Vitamin B1 soluble in water, in the process of food cleaning can be a large loss of water, after heating B1 mainly in the soup. If the vegetable processing is very meticulous, improper cooking or canned food, vitamins will be lost or destroyed. Vitamin B1 is easily destroyed in alkaline solution, the latter can be blue fluorescent under ultraviolet light, which can be used to detect and quantify vitamin B1. Vitamin B1 is converted into thiamine pyrophosphate (also known as coenzyme) in vivo to participate in the metabolism of sugar in vivo. Therefore, when vitamin B1 is deficient, the oxidation of sugar in tissue is affected. It also inhibits the activity of cholinesterase, the lack of vitamin B1 when the enzyme activity is too high, acetylcholine (one of the neurotransmitter) a large number of damage to nerve conduction affected, can cause gastrointestinal peristalsis slow, digestive tract secretion, loss of appetite, indigestion and other obstacles.