第六章维生素与矿物质详解演示文稿
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6.5 Analysis of Vitamins6.6 Introduction of minerals
6.7 Variation of Mineral in food processing and storage
6.1 维生素概述 Introduction of Vitamins
辅酶或辅酶前体:如烟酸,叶酸等
Wet beriberi Edema, enlarge heart, heart failure
食物来源（Food Sources of Thiamin）
Wide variety of food White bread, pork, hot dogs, luncheon meat, cold
Synthesis of neurotransmitter
Hexose monophosphate shunt
Removes CO2 from some amino acids
Convert pyruvate to acetyl-CoA
CoA NAD+ NADH + H+
Glucose Citric
Pyruvate
Acetyl-CoA
Cycle
CO2
Acid
VB1缺乏症（Deficiency of Thiamin）
Occurs where polished rice is the only staple Dry bBaidu Nhomakorabeariberi
Weakness, nerve degeneration, irritability, poor arm/leg coordination, loss of nerve transmission
① 具有酸-碱性质 ② 对热非常敏感,在碱性介质中加热易分解. ③ 能被VB1酶降解,同时,血红蛋白和肌红蛋白可
作为降解的非酶催化剂. ④ 对光不敏感,在酸性条件下稳定,在碱性及中型
介质中不稳定. ⑤ 其降解受AW影响极大,一般在AW为0.5-0.65
范围降解最快.
硫胺素和脱羧辅酶降解速率与pH的关系
食物来源（Food Sources of Riboflavin）
Milk/products Enriched grains Liver Oyster Brewer’s yeast Sensitive to uv radiation (sunlight) Stored in paper, opaque plastic containers
维生素的功能
抗氧化剂:VE,VC 遗传调节因子:VA,VD 某些特殊功能: VA-视觉功能
VC-血管脆性
B族
water-soluble Vit
Vit
VC
VA
fat-souble Vit
VD
VE
VK
VB1,VB2,VPP VB5,VB6,VH VB11,VB12
6.2 The Water-soluble vitamin
早餐谷物食品在45℃贮藏条件下硫胺素的 降解速率与体系中水分活度的关系
降解性 Degradation
➢ 两环间亚甲基易与强亲核试剂反应。 ➢ 与亚硝酸盐反应,使VB1失活. ➢ 在碱性条件下易降解,其降解机制为:
Function of Thiamin
Coenzyme: Thiamin Pyrophosphate (TPP)
缺乏症（Deficiency of Riboflavin）
Ariboflavinosis Glossitis, cheilosis, seborrheic dermatitis, stomatitis, eye disorder, throat disorder, nervous system disorder
cereal Enriched grains/ whole grains Thiaminase found in raw fish
易缺人群 （Who is at Risk For Deficiency?）
Poor Alcoholics Elderly Diet consisting of highly processed foods
Occurs within 2 months Usually in combination with other deficiencies
Glossitis
VB2缺乏症-“花舌头”或“地图 舌”
易缺人群 （Who is at Risk For Deficiency?）
Rare Low milk/dairy intake Alcoholics Long term phenobarbital use
Overview of Water-Soluble Vitamins
Dissolve in water Generally readily excreted Subject to cooking losses Function as a coenzyme Participate in energy metabolism 50-90% of B vitamins are absorbed Marginal deficiency more common
第六章维生素与矿物质详解演 示文稿
优选第六章维生素与矿物质
Contents
6.1 Introduction of Vitamins
6.2 The Water-soluble vitamin
6.3 The Fat Soluble Vitamins
6.4 Variation of Vit in food processing and storage
1.维生素VB1 (thiamin)
•Contains sulfur and nitrogen group •Destroyed by alkaline and heat •Coenzyme: Thiamin pyrophosphate (TPP)
稳定性和特性 Stability and Properties
维生素VB2 (Riboflavin)
Structure
VB2的特性（Properties of VB2）
① 对热稳定，对酸和中性pH也稳定,在120 ℃加热 6h仅少量破坏。
② 在碱性条件下迅速分解。
③ 在光照下转变为光黄素和光色素,并产生自由基,破 坏其它营养成分产生异味,如牛奶的日光臭味即由 此产生。
6.7 Variation of Mineral in food processing and storage
6.1 维生素概述 Introduction of Vitamins
辅酶或辅酶前体:如烟酸,叶酸等
Wet beriberi Edema, enlarge heart, heart failure
食物来源（Food Sources of Thiamin）
Wide variety of food White bread, pork, hot dogs, luncheon meat, cold
Synthesis of neurotransmitter
Hexose monophosphate shunt
Removes CO2 from some amino acids
Convert pyruvate to acetyl-CoA
CoA NAD+ NADH + H+
Glucose Citric
Pyruvate
Acetyl-CoA
Cycle
CO2
Acid
VB1缺乏症（Deficiency of Thiamin）
Occurs where polished rice is the only staple Dry bBaidu Nhomakorabeariberi
Weakness, nerve degeneration, irritability, poor arm/leg coordination, loss of nerve transmission
① 具有酸-碱性质 ② 对热非常敏感,在碱性介质中加热易分解. ③ 能被VB1酶降解,同时,血红蛋白和肌红蛋白可
作为降解的非酶催化剂. ④ 对光不敏感,在酸性条件下稳定,在碱性及中型
介质中不稳定. ⑤ 其降解受AW影响极大,一般在AW为0.5-0.65
范围降解最快.
硫胺素和脱羧辅酶降解速率与pH的关系
食物来源（Food Sources of Riboflavin）
Milk/products Enriched grains Liver Oyster Brewer’s yeast Sensitive to uv radiation (sunlight) Stored in paper, opaque plastic containers
维生素的功能
抗氧化剂:VE,VC 遗传调节因子:VA,VD 某些特殊功能: VA-视觉功能
VC-血管脆性
B族
water-soluble Vit
Vit
VC
VA
fat-souble Vit
VD
VE
VK
VB1,VB2,VPP VB5,VB6,VH VB11,VB12
6.2 The Water-soluble vitamin
早餐谷物食品在45℃贮藏条件下硫胺素的 降解速率与体系中水分活度的关系
降解性 Degradation
➢ 两环间亚甲基易与强亲核试剂反应。 ➢ 与亚硝酸盐反应,使VB1失活. ➢ 在碱性条件下易降解,其降解机制为:
Function of Thiamin
Coenzyme: Thiamin Pyrophosphate (TPP)
缺乏症（Deficiency of Riboflavin）
Ariboflavinosis Glossitis, cheilosis, seborrheic dermatitis, stomatitis, eye disorder, throat disorder, nervous system disorder
cereal Enriched grains/ whole grains Thiaminase found in raw fish
易缺人群 （Who is at Risk For Deficiency?）
Poor Alcoholics Elderly Diet consisting of highly processed foods
Occurs within 2 months Usually in combination with other deficiencies
Glossitis
VB2缺乏症-“花舌头”或“地图 舌”
易缺人群 （Who is at Risk For Deficiency?）
Rare Low milk/dairy intake Alcoholics Long term phenobarbital use
Overview of Water-Soluble Vitamins
Dissolve in water Generally readily excreted Subject to cooking losses Function as a coenzyme Participate in energy metabolism 50-90% of B vitamins are absorbed Marginal deficiency more common
第六章维生素与矿物质详解演 示文稿
优选第六章维生素与矿物质
Contents
6.1 Introduction of Vitamins
6.2 The Water-soluble vitamin
6.3 The Fat Soluble Vitamins
6.4 Variation of Vit in food processing and storage
1.维生素VB1 (thiamin)
•Contains sulfur and nitrogen group •Destroyed by alkaline and heat •Coenzyme: Thiamin pyrophosphate (TPP)
稳定性和特性 Stability and Properties
维生素VB2 (Riboflavin)
Structure
VB2的特性（Properties of VB2）
① 对热稳定，对酸和中性pH也稳定,在120 ℃加热 6h仅少量破坏。
② 在碱性条件下迅速分解。
③ 在光照下转变为光黄素和光色素,并产生自由基,破 坏其它营养成分产生异味,如牛奶的日光臭味即由 此产生。