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The effect of chemical preservation of eggs upon the stability of their vitamin contents[1],published in 1926 by est Tso,was the first paper from China to appear in a Biochemical Society joal[2].Using a deprivation-and-supplementation strategy in rats,Tso showed that the originally rich vitamin B content of ‘thousand-year eggs’ (also known as’pidan’) was completely destroyed by chemical preservation,but vitamin A and antirachitic substances were largely unaffected by the process.This classical article signaled a new era in nutritional science,deepening our knowledge of the relationship between vitamins and diseases.