维生素的分类（Classification of vitamins）.docVIP

维生素的分类（Classification of vitamins） Calcium can maintain osmotic pressure. Zinc - can maintain the stability of the cell membrane Classification of vitamins Vitamin B1 B1 is the first one purified vitamin, scientists first discovered in 1896 in Kingdom of the Netherlands Eekman, 1910 Poland funk chemists from rice bran extraction and purification. It is a white powder, soluble in water, easy to break when it is alkaline. Its physiological function is to enhance appetite, maintain normal nerve activity, it will be lack of beriberi, neurodermatitis etc.. Adults should take 2mg every day. It is widely used in rice bran, egg yolk, milk, tomato and so on. It has been synthesized by now. Because the molecules containing sulfur and amino, called thiamine, also called antiberiberic vitamin. It mainly exists in seeds, skins and germs. Rice bran, wheat bran, soybean, yeast, lean meat and other foods are the most abundant. In addition, Chinese cabbage, celery and Chinese herbal medicine and plantain seed are also rich in vitamin B1. The extracted vitamin B1 hydrochloride is a monoclinic crystal; vitamin B1 nitrate is colorless, three oblique crystals, and has no moisture absorption. Vitamin B1 soluble in water, in the process of food cleaning can be a large number of water loss, after heating, vegetables, B1 mainly in the soup. Such as vegetables, cooking or processing or improper canned food, a lot of vitamins will be lost or destroyed. Vitamin B1 is easily destroyed by heating in alkaline solution, whereas in acidic solution it is thermally stable. Oxidants and reductants can also make them useless. Vitamin B1 is oxidized to thiamine (sulfur pigment), which in turn exhibits blue fluorescence under ultraviolet light. This property can be used to detect and quantify vitamin B1. Vitamin B1 is converted to thiamine pyrophosphate (also called accessory carboxylase) in the body and participates in the metabolism of sugar in the body. Therefore, when vitamin B1 deficiency occurs, th