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为探讨面粉处理剂——过氧化苯甲酰对面粉中维生素的影响,采用新加工的小麦标准粉,按0.00,0.03,0.06,0.10,0.20g/kg 剂量添加过氧化苯甲酰,库存条件下放置21d,利用高效液相色谱法分析面粉中维生素含量.结果表明,面粉中硫胺素、核黄素、烟酸均随着过氧化苯甲酰的剂量增加而减少,并呈剂量反应负相关关系.提示过氧化苯甲酰对面粉中硫胺素、核黄素和烟酸有明显的破坏作用.
In order to investigate the effect of flour treatment agent - benzoyl peroxide on the vitamins in flour, benzoyl peroxide was added at a dosage of 0.00,0.03,0.06,0.10,0.20g / kg with newly-processed wheat standard flour. The storage conditions Placed 21d, the content of vitamins in flour was analyzed by high performance liquid chromatography.The results showed that the content of thiamine, riboflavin and nicotinic acid in flour decreased with the increase of the dosage of benzoyl peroxide, and the dosage was negative The results suggested that benzoyl peroxide had a significant damage to thiamine, riboflavin and nicotinic acid in flour.