6
B
1
Stability
B
1
is one of the least stable of the water‐
soluble vitamins in matrices with a pH
approaching neutrality.
In low acid foods B
1
is highly susceptible to
losses during thermal processing.
Thermal degradation of B
1
primarily results
in the breaking of the methyl bridge
resulting in pyrimidine and thiazole.
The Thiachrome Reaction
Thiamine is not naturally fluorescent,
however easily undergoes a reaction to
form thiachrome as seen below:
