Abstract
The influence of reducing sugars (xylose, glucose and maltose) on the rate of thiamine destruction was studied at 95°C in aqueous solutions buffered to pH 6·75. The rate of thiamine loss was found to be dependent on both the nature of the reducing sugar and on the concentration of the reducing sugar. Thiamine destruction rates, in the presence of a reducing sugar, decreased in the order: xylose > glucose > maltose. In addition, for the three reducing sugars studied, thiamine loss was enhanced as reducing sugar concentration increased. It was found that, when a reducing sugar was present, the rate of thiamine loss increased by as much as 37%.
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